Ingredients serve 6-8

25gr shelled pistachoes

100gr butter at room temperture

100gr light brown sugar

1 large egg +2 egg yolks

85gr self raising fl,our

2 tablespoon milk

2 egg whites

100gr light brown sugar

250fgr resh cream whipped

200gr strawberries cleaned and hulled

Method

Line a 20cm round, loose bottomed sandwich tin and parchment.

Grind the pistachios till fine.

Beat the butter and sugar for 3-4 minutes till pale.

Beat in the eggs and egg yolks.

Gently stir in the flour and ground nuts together with the milk . Spoon the mixture into the tin and level till smooth . To make the meringue whish the egg whites until stiff . Whisk in the sugara couple of spoon at a time till smooth. 

To make the meringue whisk the egg whites till stiff . Whisk in the sugar a couple of spoons at a time till glossy . Spoon over the cake in the tin and spread . Bake for 45minutes till meringue is crisp and lightly coloured . Remove the oven and leave to cool . To serve cover with the lightly whipped cream and strawberries .

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