Pistachio & Apple Tray Bake

STEP 1: TOAST THE PISTACHIOS

Preheat the oven to 325°F (165°C). Spread the 3/4 cup of sponge pistachios and the 1/3 cup of icing pistachios on a rimmed baking sheet, keeping the two portions apart, and toast for 6–8 minutes, until fragrant and a shade darker. Tip onto a cold plate and cool completely. Leave the whole decoration pistachios raw so they keep their bright green color.

STEP 2: MAKE THE SPONGE BATTER

Raise the oven to 350°F (175°C). Grease the pan and line it with parchment paper, leaving an overhang on the long sides. Beat the butter and sugar on medium-high for 4–5 minutes, until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with the last two if the mixture looks curdled. Pulse the cooled sponge pistachios with 2 tablespoons of the flour in short bursts until fine and sandy, stopping before they clump. Whisk them with the remaining flour, the baking powder and the salt, then fold into the batter. Squeeze the grated apples lightly to remove excess juice, then fold them in with the lime zest (keeping back 1 teaspoon for the icing) and the juice of one lime. Add the milk only if the batter is too stiff to drop from a spoon.

STEP 3: BAKE THE SPONGE

Spread the batter evenly in the pan. Bake for 30–35 minutes, until risen, golden and springy in the center, and a skewer comes out clean. Start checking at 30 minutes; the grated apple keeps the sponge moist, so do not overbake. Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack.

STEP 4: MAKE THE APPLE COMPOTE

While the sponge bakes, melt the butter in the saucepan over medium heat. Add the diced apples, sugar, lime juice and water. Cook, stirring often, for 10–12 minutes, until the apple is tender and the liquid has reduced to a thick glaze. Mash about half the apple against the side of the pan for a spreadable texture, leaving the rest in soft pieces. Cool completely, then chill for 20 minutes.

STEP 5: MAKE THE PISTACHIO CREAM CHEESE ICING

Grind the toasted icing pistachios to a fine powder in short bursts. Beat the butter until very soft and pale. Add the sifted powdered sugar in two additions and beat until smooth. Add the cold cream cheese all at once and beat on medium for 30–60 seconds, just until smooth; overbeating makes cream cheese icing runny. Fold in the ground pistachios and the reserved lime zest, if using. Chill for 15 minutes if it seems soft.

STEP 6: ASSEMBLE

Spread the chilled compote in a thin, even layer over the cooled sponge, leaving a 1/2-inch (1 cm) border. Chill for 15 minutes to firm. Drop spoonfuls of icing over the surface and spread gently with an offset spatula, working outward to the edges so the compote stays underneath. Chill for 10 minutes to set the surface.

STEP 7: DECORATE AND SLICE

Mark the letters lightly with a toothpick, then press the whole pistachios into the icing to spell CHECK YOUR NUTS, using tweezers for the tighter letters. Chill for 30 minutes, then cut into 15 squares with a hot, dry knife, wiping it between cuts.