Why is it sometimes that the same recipe can work brilliantly for you one time and then the next time you try.............a great big flop. Thankfully on the occasion of his birthday, when I was rushing to make and finish it in a short time frame it worked. Try it again for my birthday and I didn't cook it through in the middle. The outer parts were still very edible though!
The third attempt saw an improvement but not as great as the first. I don't want to put you off, any which way its a lovely unusual cake. I tend to always bake cakes in a static oven, but have a sneaky feeling that based on the timings for the first cake, I may have popped it on fan oven instead for that one.
I found its a good idea to whisk all the eggs before adding and then add gradually.
It;s quite a moist batter as you may be able to see. Rather than grease and line cake tins, I like to cheat and use Lakeland's cake liners. This way you don't waste loads of greaseproof paper when cutting it to size.
I popped it in a 190c static oven for 35 minutes (recipe says 30 minutes) and it was still quite wet in the centre. You do leave it to stand in the tin for 30 minutes to continue cooking but it still needed a bit longer so popped it back for another 5-6 minutes.
The centre filling is a very simple mix of cream, a little icing sugar and more pistachios!
So here's my third attempt! The photo makes it look darker than it is, but due to the extra cooking time its certainly got a crisper exterior.
Quite a nice slice and rather moist!