Pistachio & Vanilla Cake

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Light and fluffy sponge with the subtle flavour of pistachios and silky smooth cream cheese frosting.

I wanted to make a cake for my sister’s birthday and decided I wanted pistachios to feature as she loves them. I started looking online and found a few different recipes for pistachio cakes. I picked a Good Food recipe partly because the reviews said the final cake was tasty, but also because people had said how confusing the recipe was to follow and that ingredients had been missed out. It seemed a shame that if it was a good recipe, people may be out off making it because of a poorly written recipe. So here is my attempt at a clearer, easier to follow recipe.

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The original recipe had the cream cheese frosting and the also a praline topping. I don’t think this is an element my sister would have liked which is probably for the best seeing as the reviews weren’t very positive about that part! Feel free to give it a go yourself – here’s the original recipe http://www.bbcgoodfood.com/recipes/1999/pistachio-praline-and-vanilla-cake

This cake is perfect for when you want to make a cake, but don’t want to spend hours making it and you want something a little bit more special than a Victoria Sandwich (even though they are tasty too!) I really love how the pistachios colour the sponge with flecks of pale green.

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For the cake
200g caster sugar
200g butter or margarine
4 eggs
150g self raising flour
100g de-shelled pistachios
1 tsp baking powder
2 tbsp milk

  1.  Preheat the oven to 190ºC/fan 170ºC. Line two 8 inch loose bottomed sandwich tin with parchment paper
  2. Cream the butter and sugar together until light and fluffy
  3. Blitz the pistachios in a food processor until very fine and mix with the flour and baking powder. Add to the butter and sugar along with the eggs and milk and mix until combined

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  1. Divide the mixture between the two tins and smooth. Bake in the oven for 20 minutes or until golden and a cocktail stick comes out clean

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  1. Leave to cool slightly in the tin before turning out onto a wire rack and letting cool completely

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For the filling
200g full fat cream cheese
100g icing sugar
A few drops of vanilla essence
A few pistachios to decorate

  1. Mix the cream cheese, icing sugar and vanilla essence together until smooth

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  1. As with all sandwich cakes turn one of the cakes upside down so the top is on the plate/cake board you are using to serve. Spoon half of the mixture onto the cake and spread out using  a pallet knife. Place the remaining cake on top the correct way up
  2. Spread the rest of the cream cheese mixture onto the top of the cake and sprinkle with a few pistachio nuts. I roughly blitzed these again so some were bigger than others

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I think there were a few jealous people in Nandos that day!

 

Gym Bunny Mummy
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12 thoughts on “Pistachio & Vanilla Cake

    1. Cat Post author

      Thanks 🙂 Haha yes we did get a few jealous glances. It was a really tasty combination of flavours!

      Reply
  1. Nicola B

    This looks great! I really want to try it. You’re right, poorly written recipes and ones with an ingredient list an A4 sheet long put me off but I really like the way you’ve presented this and the other recipes on your page, like the double orange cake and banana and honey muffins #BigFatLinky

    Reply
    1. Cat Post author

      I’ve received lots of compliments about this cake so it would definitely be worth a go!

      Thank you 🙂 that’s very nice to hear. Its very frustrating when a recipe is slightly confusing and you end up missing an ingredient out!

      Reply
  2. Samantha

    I found a link to your blog on the original recipe page and have to say I’m very glad I found your recipe! I have to bake a cake for a charity event soon and definitely going to have a go at this! Thank you very much for making it easier to understand!

    Reply
  3. kate

    Im glad someone fixed the original recipe, however, you tell us to add the sugar twice, which might be almost as confusing as not adding the butter.

    ” 2.Cream the butter and sugar together until light and fluffy
    3. Blitz the pistachios in a food processor until very fine and mix with the flour, sugar and baking powder. Add to the butter and sugar along with the eggs and milk and mix until combined”

    Reply
    1. Cat Post author

      Hi Kate,

      Really sorry about the error, I completely understand your point and it was very confusing!

      Thank you for pointing out the error, I hope this didn’t put you off making this delicious cake 🙂 x

      Reply
  4. Emily

    Have just made this for my mum on her Birthday. Thanks so much for the recipe. The cake went down a treat! Scrumptious

    Reply

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