Saturday, 3 May 2014

PISTACHIO CAKE

I find it hard to describe the flavour of pistachios; I think they have a warmth about them, so basically they just perk up this very basic sponge with subtle nuttiness. Green is my favourite colour and I’m always attracted to pistachio cake in shops mainly because of that reason. When I baked this cake the outside was golden so I expected not much green inside. I thought I hadn’t cracked it. Adding loads of pistachios for full on green impact would have cost a bomb and I’m really not into food colouring. I was surprised though. The inside does have a subtle green tinge which is nice (fluorescent food is never good). I think overall the word that describes this cake best is subtle, even down to the basic buttercream. Subtlety is a winner.

For the Cake
250g butter, room temperature
250g golden caster sugar
4 eggs
225g self raising flour
100g shelled pistachios, blitzed in a food processor (I roasted pistachios with the shells on and removed them myself)
Couple of splashes of milk

For the Buttercream
175g butter, room temperature
300g icing sugar
A handful of pistachios to decorate

Heat oven the oven to fan170/190c/5. Grease and line two 20cm cake tins.
Cream together the butter and sugar until light and fluffy. Alternate adding the eggs and flour until you get smooth batter then add the blitzed pistachios and mix in well so that the mixture is tinged with green. If the batter seems too thick, loosen with some milk until it just falls from the spoon. 

Pour the mixture equally between the two tins then bake for 25-30 minutes until golden brown and springy to touch. Once baked, leave to cool for 5 minutes in the tins before turning each out and leaving to cool completely on a wire rack.

To make the buttercream, gently whip the butter until smooth whilst gradually adding the icing sugar until it’s all incorporate and silky.


To assemble, take the cooled cakes and cut off any peaked parts (and eat these bits-the perks of baking it) so that the cakes a level for stacking. Spoon half of the buttercream over one the cakes and smooth out. Place the other cake on top before piling the remainder of the buttercream on top and scattering over a handful of pistachios. Enjoy. 


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