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Pistachio and milk chocolate cake

Pistachio and milk chocolate cake
Pistachio and milk chocolate cake
Pistachio and milk chocolate cake

I did some more baking! This isn’t the most photogenically iced cake, and it was pretty useless as a toddler distraction tool as Milo didn’t like the noise of the food processor and wandered off pretty early on. It is very yummy and a bit unusual though, so here it is.

I made the BBC website recipe without changes except for baking it in a round tin and not sandwiching the icing in the middle. As you can see, the actual cake bit looks a lot less chocolatey than in the recipe picture, but you get plenty of chocolate from the icing. The chocolate I used wasn’t amazing quality, so maybe something fancier would make a different. I think this would be amazing as mini bundts and that’s how I plan to make it next time.

140g shelled pistachios
200g milk chocolate, broken into chunks
200g golden caster sugar
200g very soft butter
3 eggs
200g self-raising flour
100ml milk
150ml soured cream

1. Heat oven to 180C/160C fan/gas 4. Butter a round cake tins
2. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped.
3. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. 4. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean.
5. Cool.
6. Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable.
7. Ice the cake, roughly chop the remaining pistachios and scatter them over. leave to cool completely before serving

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