Recipes

Raspberry and pistachio cake trifle

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This posh trifle by James Martin combines homemade cake, pistachio nuts, kirsch and lashings of cream… Heaven.

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Ingredients

For the custard

For the pistachio sponge

  • 25g/1oz unsalted butter, melted, plus extra for greasing
  • 175g/6oz plain flour, plus extra for dusting
  • 6 free-range eggs
  • 175g/6oz caster sugar
  • 25g/1oz pistachio paste (available online or from specialist retailers)

For the trifle