Pistachio praline & vanilla cake

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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• Beth

  28 April 2010

  Beth rated and commented on this recipe

  

  There seems to be a lot of confusion over this recipe. I ground the nuts and then mixed with the other dry ingredients and then mixed in all the wet ingredients. Very nice. If not quite as light as some of the other cakes in this set.

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• Victoria

  11 October 2010

  Victoria rated and commented on this recipe

  

  I made a little mistake by putting in bicarb of soda in instead of baking powder so then added the baking powder aswel, lol!! The sponge was lovely, really moist, light and the taste of the pistachio's really came through but they really do have to be whizzed up finely. The filling was great I added more than a few drops of vanilla extract to get the taste. The praline top just didn't work do not know what I did wrong it was just like a brick - fortunately was only cooking for close family so it was a laugh but i wouldn't try the praline again.

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• Michela

  17 February 2013

  Michela commented on this recipe

  Is it really necessary to bake two cakes and then put them on top of each other? I treid other recipes where it was written to do so but I never did it....I always cut the cake in two! And they always work well!

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http://www.bbcgoodfood.com/recipes/1999/

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, sugar 42g, salt 0.5 g

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