1½sticks<6 oz./180g) unsalted butter, diced, at room temperature
¾cup(5 oz./150g) superfine sugar
⅔cup(5¼ oz./150g) brown sugar
4egg whites
½cup(4¼ oz./120g) crème fraîche
1tspbitter almond extract
1cup(240ml) low-fat milk
For the frosting and decoration
1cup(9 oz./250g) cream cheese, at room temperature
7tbsp(4 oz./110g) unsalted butter, diced, at room temperature
3cups(14 oz./400g) confectioners’ sugar
Shelled pistachiosroughly chopped
Assorted berries and fresh herbs
Instructions
Preheat the oven to 350°F (180°C/Gas Mark 4). Grease a 9½-in. (24-cm) springform pan with butter and dust with flour.
Pulse the pistachios into fine crumbs using a food processor. Place in a mixing bowl and stir in the flour, baking powder, baking soda, and fleur de sel until combined.
In a separate large bowl, beat together the butter, superfine sugar, and brown sugar. Using an electric beater, whisk in the egg whites one at a time, then whisk at high speed for 2–3 minutes until light and creamy. Stir in the crème fraîche and almond extract. Gradually fold in the dry ingredients. Stir in the milk.
Transfer the batter to the pan. Bake for 40–45 minutes, or until the tip of a knife inserted into the center comes out clean. Let cool for about 10 minutes before removing from the pan. Transfer to a serving plate and let cool for 15–20 minutes.
Meanwhile, prepare the frosting. Stir together the cream cheese and butter until smooth, then gradually stir in the confectioners’ sugar. Chill for about 15 minutes.
Spread a thick layer of frosting over the top of the cake and decorate as you wish with pistachios, berries, and herbs.
Notes
The undecorated frosted cake can be stored for 2–3 days in the refrigerator; take it out about 30 minutes before serving and decorate.