Showstopper Pistachio Cake

pistachio cake

This beautiful pistachio cake was a chance find in a Prima Makes magazine (Issue 8) that I picked up last month on a whim. I’d actually bought it for some inspiration for new things to make but got side tracked by the recipes! Another chance find were the bag of pistachios at the checkout at the supermarket…and that was it, I was clearly meant to make this cake!

In the magazine, it is actually a ring of roses pistachio cake, with optional rose extract in both the cake and the frosting but I decided to make it without and it tastes a-mazing! If you did want to add in the rose extract, you include half a teaspoon in the sponge mix, and half a teaspoon in the frosting, however I’ll set out how I made mine.

Ingredients:

(for your cake)

  • 200g shelled pistachio nuts
  • 175g self raising flour
  • 1 teaspoon baking powder
  • 250g butter (room temperature)
  • 200g caster sugar
  • 5 eggs (beaten)
  • 100g melted white chocolate

(for your frosting)

  • 200g butter
  • 200g melted white chocolate
  • 3 tablespoons raspberry jam
  • Raspberries, pistachio nuts and pomegranate seeds to decorate

You’ll also need:

  • 2 lined 20cm round sponge cake tins
  • Mixing bowl
  • Microwave
  • Microwavable bowl
  • Spoon
  • Scales
  • Food processor
  • Measuring jug
  • Whisk
  • Cooling rack

Method:

  1. Place your pistachio nuts in a food processor and blend until finely ground
  2. In your mixing bowl, cream your butter and sugar together until light and fluffy
  3. Beat your eggs in a jug with your whisk
  4. Add your eggs to the mixing bowl, along with your pistachio nuts, flour and baking powder and combine until well mixed
  5. Melt your white chocolate in a microwavable bowl in the microwave, I would recommend removing it and stirring every 15-20 seconds
  6. Add to your mixture and stir in
  7. Divide your mixture evenly between your two lined cake tins and bake in the oven on 180 degrees Celsius (Gas Mark 4) for 30-35 minutes – to test your cake is cooked, stick a skewer into the centre of the cake; if it comes out clean, your cake is cooked
  8. Once cooked, turn your cakes out onto a cooking rack and leave to cool completely
  9. Meanwhile, beat your butter until softened in a mixing bowl
  10. Melt your white chocolate in a microwavable bowl in the microwave, I would recommend removing it and stirring every 15-20 seconds
  11. Add your melted chocolate to your butter and beat until smooth
  12. Spread your jam on one of the cakes (which will be the bottom of the sandwich)
  13. Use a little of your chocolate butter cream to spread over the jam and sandwich your two cakes together
  14. Use the rest of the buttercream to ice the top of the cake
  15. Decorate with your raspberries, pistachio nuts and pomegranate seeds

This cake will keep chilled in the fridge for up to five days and tastes great chilled. If, like me, you were a bit quick to ice your cake (read: should have let it cool a little longer!) you may wish to chill your iced cake before you decorate with your fruit and nuts.

Have you checked out the Essential 8: What you absolutely need to know when you’re baking cakes? It will give you some great hints and tips for a delicious bake.

Hope you have fun making this cake – if you do, why not share your bake on our Facebook page or tag us in your Instagram shot (@whatcorrinedidnext)

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4 thoughts on “Showstopper Pistachio Cake

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