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Pistachio praline & vanilla cake

Pistachio praline & vanilla cake

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Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Cuts into 10 slices

Pistachio praline and vanilla sponge - a nutty-tasting cake that's perfect for birthdays

  • Easily doubled
  • Freezable (Cake base freezes well for 3 months)
Nutrition: per serving
HighlightNutrientUnit
kcal409
fat19g
saturates8g
carbs56g
sugars42g
fibre0.5g
protein7g
low insalt0.5g
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Ingredients

For the cake

For the pistachio & vanilla filling

For the topping

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

  • STEP 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.

Recipe from Good Food magazine, May 2005

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Overall rating

Rating: 3 out of 5.6 ratings
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