Description
This delightful Pistachio Cake with Strawberries & Cream is a perfect blend of nutty flavors and fresh fruit, topped with light, whipped cream. The moist pistachio-infused batter bakes to a golden perfection and is garnished with juicy strawberries and crunchy chopped pistachios, making it an irresistible dessert or afternoon treat.
Ingredients
For the Cake
- 7 oz (14 tbsp) softened butter (200g)
- 1 ½ cups self-raising flour (200g)
- ½ cup buttermilk (130g)
- 1 cup shelled pistachios (100g)
- 1 ¼ cups golden caster sugar (200g)
- 1 tsp baking soda (bicarb)
- 3 large eggs (free range)
- Zest of 1 lemon
- ¼ tsp vanilla paste
For the Topping
- 1 cup heavy cream or double cream (250ml)
- 4-5 strawberries, cut in half
- 1-2 tbsp pistachios, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat the oven to 180°C (350°F). Grease and line a 10×5 inch (24×12 cm) loaf pan unless using a non-stick pan to ensure easy removal of the cake.
- Pulse Pistachios: Place the shelled pistachios in a food processor and pulse until they become fine crumbs. Be careful not to over-process to avoid turning them into a paste due to released oils.
- Mix Batter: Add softened butter, self-raising flour, buttermilk, golden caster sugar, baking soda, eggs, lemon zest, and vanilla paste to the finely ground pistachios in the food processor. Blitz all ingredients together until the batter is thoroughly combined and smooth.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it onto a cooling rack. Leave it to cool completely to prevent the topping from melting.
- Prepare Topping and Garnish: Whip the heavy or double cream until it thickens but avoid over-whipping to prevent it from turning into butter. Spread the whipped cream evenly over the cooled cake, then decorate with halved strawberries and sprinkle with roughly chopped pistachios for added texture and flavor.
Notes
- Be cautious when pulsing the pistachios; over-processing will release oils and turn them into a paste, altering the cake texture.
- Use free-range eggs for better flavor and texture.
- The loaf pan size is important to ensure even baking; use a 10×5 inch pan for best results.
- Letting the cake cool completely before adding the whipped cream topping prevents it from melting and sliding off.
- Variations can include using different berries or nuts as toppings according to preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
