Pistachio Cake with Strawberries & Cream
User Reviews
5
Pistachio Cake with Strawberries & Cream
Description
The Pistachio Cake with Strawberries & Cream incorporates shelled pistachios finely ground to a crumb before mixing with butter, golden caster sugar, self-raising flour, baking soda, eggs, buttermilk, lemon zest, and vanilla paste. The baking powder effect creates a tender texture while buttermilk adds moistness. Baking in a loaf pan gives the cake a uniform shape and crumb. After cooling, the cake is topped with whipped heavy cream that adds richness and softness, along with fresh halved strawberries and chopped pistachios for added texture and fruity contrast.
Delicate pistachio flavor is balanced by the citrusy notes from lemon zest and the smooth, slightly tangy cream topping. The strawberries introduce a fresh, mildly sweet element to each bite. This cake works well sliced for afternoon tea or as a light dessert.
Using a properly sized loaf pan affects thickness and bake time; a toothpick test ensures doneness by checking that the center is cooked through. Grinding pistachios finely without over-processing prevents turning them into paste, retaining pleasant nutty bits. Cooling completely before frosting prevents cream from melting. This cake benefits from moderate chilling if not served immediately.
Ingredients
- 7 oz (14 tbsp) butter 200g, softened
- 1 ½ cups self-raising flour (200g)
- 1/2 cup buttermilk (130g)
- 1 cup pistachios 100g, shelled
- 1 ¼ cups golden caster sugar (200g)
- 1 tsp baking soda (bicarb)
- 3 egg free range, large
- lemon zest of 1
- ¼ tsp vanilla paste
Topping
- 1 cup heavy cream 250ml, or double cream
- 4-5 strawberries cut in half
- 1-2 tbsp pistachio roughly chopped
Instructions
- Pre-heat the oven to 180C (350F) and grease and line a 10x5 inch (24x12cm) loaf pan if not using non-stick.
- Put the pistachios in a food processor and blitz to fine crumbs. Be careful not to over blitz to the point the oils are released or they’ll turn into a paste.
- Add all the other ingredients to the blitzed pistachios and blitz until thoroughly combined.
- Transfer the batter to a loaf pan and bake for 35 minutes or until an inserted toothpick comes out clean
- Leave to cool for 10 minutes in the loaf pan then remove to a cooling rack to cool completely.
- Whip the heavy cream until thick but be careful not to over whip. Spread over the pistachio cake and top with strawberries and more roughly chopped pistachios.
Notes
- Use a loaf pan close to 10x5 inches for appropriate thickness; adjust baking time if using a differently sized pan.
- Check cake doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Grind pistachios to fine crumbs without over-processing to avoid turning them oily or pasty.
- For best results, cool the cake completely before spreading the whipped cream topping.
- Use softened butter for easier mixing; techniques like room temperature or gentle warming can speed up softening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 126mg | 42% |
| Sodium | 309mg | 13% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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