Pistachio praline & vanilla cake
- Preparation and cooking time
- Cook:
- Easy
- Cuts into 10 slices
Skip to ingredients
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggsbeaten
- 150g self-raising flour
- 100g pistachio
- 1 tsp baking powder
- 2 tbsp milk
For the pistachio & vanilla filling
- 200g pot full fat soft cheese
- 100g caster sugar
- a few drops vanillaessence
For the topping
- 2 tbsp water
- 100g caster sugar
- a handful of roughly chopped pistachios
Nutrition: per serving
- kcal409
- fat19g
- saturates8g
- carbs56g
- sugars42g
- fibre0.5g
- protein7g
- salt0.5glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
step 2
Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
step 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
step 4
For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
step 5
Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.
