- 140g shelled pistachios
- 200g milk chocolate, broken into chunks
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 200g golden caster sugar
- 200g very soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g self-raising flour
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 150ml soured cream
Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.