These little pistachio cakes took a lot of work, whilst the finished recipe is very simple, it took three attempts to get them right. I wasn’t very impressed by the number of failed attempts because pistachios are really expensive, but at the same time I refused to be beaten by a cake! I knew these would be delicious once I managed to perfect the recipe.
The first attempt I made a layer cake, but the cake was too moist to withstand the icing. The icing I made was a huge failure, it looked like and had the consistency of wallpaper paste. The second attempt, I thought I’d make individual cakes, using mini cake rings. I underestimated how much the cake would rise, the batter spilled over the sides and the cakes were a failure.
My final attempt thankfully worked, because I don’t think any of my local shops could keep up with the supply of pistachios I needed!
The one part of these cakes that was easy though, was the jam. I made a cherry jam for this cake, but there are so many other flavours that would work well, like raspberry or blueberry. The beauty of the recipe is that you can keep the quantities of puree the same and use almost any fruit you want.
- ***Cherry Confiture***
- 150g Cherry Puree
- 50g Caster Sugar
- 10g Pectin
- 5ml Lemon Juice
- ***Pistachio Cake***
- 175g Unsalted Butter, softened, plus extra for greasing
- 175g Caster Sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 2 Tbsp Milk
- 140g Pistachios, ground
- 75g Plain Flour, sifted
- 1 Tsp Baking Powder
- ***Cream Cheese Icing***
- 100g Unsalted butter, at room temperature
- 90g Icing sugar, sifted
- ½ Tsp Vanilla extract
- 250g Full-fat cream cheese
- First make the cherry confiture, put the cherry puree in a saucepan and bring it to the boil.
- Mix the pectin with the sugar and add it to the puree, cook until the mixture reaches 104C. Add the lemon juice and cook for a few more minutes. Pour the jam into a bowl and leave it to cool.
- Grease and line the base of a 20cm square cake tin and preheat the oven to 160C fan/180C/Gas 4.
- To make the pistachio cakes, combine the butter and sugar in the bowl of a stand mixer and beat until light and fluffy.
- Add the eggs one at a time, beating between the addition of each egg. The mixture will become sloppy, but don't worry. Add the pistachios, flour and baking powder and beat until fully combined.
- Pour the batter into the prepared tin and bake for 35mins or until a skewer comes out clean. Leave to cool in the tin.
- Make the icing by whisking the butter in a mixer, or with an electric whisk, until very pale and fluffy. Add the icing sugar and vanilla extract and whisk for a couple of minutes, then add the cream cheese and whisk briefly until smooth.
- Spread the cooled cake with a layer of cherry confiture and then top with a layer of the cream cheese icing. Trim the cake and cut it into 8 portions.
- You can leave the cakes as they are, or top them with cherries or pistachios.
If you want to have a go at making this cake yourself, you’ll need some of your own fruit puree. I have teamed up with Funkin Cocktails to give away a bundle of fruit purees, a cocktail shaker and stirrer, that is worth over £80.00.
Thanks for reading.