A Cup of Tea and Cake’s Chocolate Maple Pistachio Cake

For the cake

• 160g unsalted butter
• 160g 100% pure Canadian maple sugar
• 1 tsp vanilla bean paste
• 3 medium free-range eggs
• 150g unsalted pistachios (plus extra, chopped, to decorate)
• 135g plain flour
• 40g ground almonds
• 1.5 tsp baking powder
• 60g crème fraîche

For the ganache

• 30ml 100% pure Canadian maple syrup (preferably Amber)
• 100g dark chocolate (preferably 70% or above)
• 140ml double cream

1. Preheat your oven to 180C / 160C fan or 350F. Grease and line a cake tin 20cm in diameter with baking parchment.
2. Begin by creaming the butter, 100% pure Canadian maple sugar and vanilla for around 5 minutes, until pale and smooth, then add the eggs, one at a time, beating well after each addition until well incorporated.
3. Grind the pistachios in a food processor until you have a fine dust and there are no large lumps, then pour into the wet ingredients along with the plain flour, ground almonds and baking powder. Mix until just combined, then stir in the crème fraîche.
4. Pour the batter into the prepared tin and bake for 40-45 minutes, until the top is golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
5. Meanwhile, make your maple chocolate ganache. Finely chop the chocolate and put it in a heatproof bowl. Pour the double cream and 100% pure Canadian maple syrup (preferably Amber) into a small saucepan and place over a low heat on the hob.
6. Heat the cream until steaming (not simmering or boiling) then remove from the heat and pour immediately over the chocolate. Leave for a few minutes before stirring with a small balloon whisk until you have a smooth, glossy ganache and all the chocolate has melted. Leave for 10-15 minutes to thicken slightly then spread over the pistachio cake.
7. Decorate your cake with some extra chopped pistachios, slice and serve alone or with a dollop of crème fraîche.