preparation

Heat the oven to 180°C. Mix the flour, baking powder, salt and poppy seeds in a bowl. In another bowl, whip the eggs with the sugar until light and frothy, then stir in the melted butter. Add the dry ingredients and mix until your batter is smooth. Pour it into a greased cake tin and bake for 25-30 minutes, or until a toothpick comes out clean. Leave to completely cool down.

Cut the cake into slices and soak each slice with 1883 White As Snow syrup, to grace the cake with floral and fruity flavours.

Whip the chilled heavy cream – gradually adding the icing sugar and pistachio paste – until its texture is firm yet airy. Then transfer the cream into a piping bag fitted with an open star tip for an elegant effect.

For the assembly, place a slice of soaked cake on each plate. Pipe generous rosettes of the pistachio whipped cream on top. If you like, add a few extra drops of 1883 White As Snow syrup for a dazzling, aromatic finish.

Now savor the dessert – the crunchy seeds, the sweet pistachio cream and the syrup’s exotic notes serve up a rich, refined taste experience.