Pistachio Cake with Strawberries & Cream
A beautiful and impressive Pistachio Cake that's whipped up using a food processor in under 10 minutes! Yup, this thing of beauty is made with real pistachios and no artificial flavours or colouring. Topped with fresh whipped cream and juicy, ripe strawberries it's pretty hard to resist and perfect for any occasion!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz (14 tbsp) softened butter ((200g))
- 1 ½ cups self-raising flour ((200g))
- 1/2 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
- 1 cup heavy cream or double cream ((250ml))
- 4-5 strawberries (cut in half)
- 1-2 tbsp pistachios (roughly chopped)
Instructions
- 1
Pre-heat the oven to 180C (350F) and grease and line a 10x5 inch (24x12cm) loaf pan if not using non-stick.
- 2
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.
- 3
Add all the other ingredients to the blitzed pistachios and blitz until thoroughly combined.
- 4
Transfer the batter to a loaf pan and bake for 35 minutes or until an inserted toothpick comes out clean
- 5
Leave to cool for 10 minutes in the loaf pan then remove to a cooling rack to cool completely.
- 6
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.