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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.
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.
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.
4. For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
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.

Per serving

409 kcalories, protein 7g, carbohydrate 56g, fat 19 g, saturated fat 8g, fibre 0.5g, salt 0.5 g

Latest comments and suggestions

• Barbara

  23 February 2008

  Barbara commented on this recipe

  I step 1. you mixed everything toether then in step 2. you mixed nuts with flour sugar then adde3d eggs baking pwd & milk?? Did you mean to just blitz butter & sugar in step 1. ??????

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• Jen

  17 April 2008

  Jen commented on this recipe

  I am also baffled by this recipe, but want to try it!

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• Liz

  02 July 2008

  Liz commented on this recipe

  Thought I would make additional comments to above. Yes, receipe is baffling; although have made this several times. I just cream sugar & butter, mix in eggs, flour, milk and blitzed nuts. I seems to come out ok, although cake sponge is very thin. I would increase flour quantity to either 200-250g to get a thicker sponge.

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• monkeymagic

  11 July 2008

  monkeymagic commented on this recipe

  I make as a victoria sponge but with the nuts as the addition, came out really light and fluffy. basically blitz nuts and then make as you would normally, by putting all ingredients in a bowl and mixing together, makes a lovely light cake. The praline didn't work very well so haven't tried that since. Did try and make a football pitch (by adding green food colouring to the cheese mix and smothering all over cake) for a birthday cake but think I used too much food colouring we were all bouncing off the walls for days but fab cake all the same.

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• Lindsay

  20 January 2009

  Lindsay rated and commented on this recipe

  

  Delicious!

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 150g self-raising flour
• 100g pistachios
• 1 tsp baking powder
• 2 tbsp milk

FOR THE PISTACHIO & VANILLA FILLING

• 200g pot full fat soft cheese
• 100g caster sugar
• a few drops vanilla essence

FOR THE TOPPING

• 2 tbsp water
• 100g caster sugar
• a handful of roughly chopped pistachios

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Cook 30 mins

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 150g self-raising flour
• 100g pistachios
• 1 tsp baking powder
• 2 tbsp milk

FOR THE PISTACHIO & VANILLA FILLING

• 200g pot full fat soft cheese
• 100g caster sugar
• a few drops vanilla essence

FOR THE TOPPING

• 2 tbsp water
• 100g caster sugar
• a handful of roughly chopped pistachios

Per serving

409 kcalories, protein 7g, carbohydrate 56g, fat 19 g, saturated fat 8g, fibre 0.5g, salt 0.5 g

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