For the cake
- 200g caster sugar
- 200g softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 150g self-raising flour
- 100g pistachio
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the pistachio & vanilla filling
- 200g pot full fat soft cheese
- 100g caster sugar
- a few drops vanilla essence
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
For the topping
- 2 tbsp water
- 100g caster sugar
- a handful of roughly chopped pistachios
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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.
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.
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.
For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
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.