Pistachio and chocolate cake, to be precise. Lovely addition to our recipe book, even if a large quantity of pistachios were brutally crushed in the making of this cake. And by crushed, I mean positively blitzed. To smithereens.
This is a sort-of-not-quite-really homage to the new series of The Great British Bake Off (who’s excited???), because if that’s not the best excuse to make cake, then I don’t know what it.
Other than, for the heck of it. (Also birthdays are a pretty good cause.)
I’ve rambled on enough, you’re obviously here for a recipe, so let’s just get right to it.
The recipe that we used was one for Pistachio & milk chocolate squares – a bbcgoodfoodshow.com epic. If you like Pistachios and milk chocolate. We swapped the need for a square tin to make the more traditional circular cake, adding a smidge of baking powder to help the rise.
140g shelled pistachios
200g milk chocolate – broken into chunks
200g golden caster sugar
200g very soft butter
200g self-raising flour
150ml soured cream
1/2 teaspoon of baking powder
– heat your oven to 180c / 160c for fans / gas mark 4
– blitz 125g of the pistachios with 75g of chocolate and roughly half the sugar until they’re very finely chopped in a food processor
– in a bowl, add remaining sugar, butter, eggs, flour and milk
– if you wish, add a dash of salt
– tip the finely chopped pistachio/chocolate mix into this bowl and beat together
– pour into your tin (we split the mixture equally between two tins, as it makes cake building easier!)
– bake for 35-45 minutes, until a skewer poked in comes out clean
– leave to cool
– melt the remaining milk chocolate (slowly! no one likes that burned chocolate smell)
– stir in the cream
– cool until spreadable
– if you have one cake, cut that in half, if you have two, pick which will be the base and which will be the top
– spread some icing over the base, and press the top sponge back on
– the remaining icing goes over the top
– chop the remaining pistachios roughly and scatter them over the cake
– you could also grate a little chocolate over the top too
And that’s it! A pretty easy recipe, combining two awesome ingredients, that you could definitely swap out if you don’t like pistachios. I definitely would suggest the food processor vs the traditional method of popping things in a plastic bag and whacking it with a rolling pin/heavy object. Seriously therapeutic, but doesn’t get the same kind of fine dicing.