Make this delicious Spiced Pistachio Almond Cake that can be shared with friends, family and visitors over the festive period. We used this cake mould that looks like a Christmas Wreath!
Serves: 10
Prep time: 15 minutes
Cook Time : 30-45 minutes
Ingredients:
260g Unsalted Pistachio kernals finely crushed
275g Plain flour
2 tsp Baking powder
1tsp Salt
1/2 tsp Bicarbonate of soda
2 tsp Freshly Spiced Sweet Spice Blend
170g Unsalted Butter
350g Caster Sugar
4 Eggs
120g Sour Cream
2 tsp Vanilla Extract
1 1/2 tsp Almond Extract
240ml Milk
For the frosting:
226g Cream Cheese
113g Butter
360g Icing Sugar
1tsp Vanilla extract
1 Lemon ( zest )
Instructions:
In a food processor blitz the pistachios until they are a fine powder but with some texture. Add the pistachios, flour, baking powder, bicarbonate of soda, freshly spiced sweet spice blend and salt and mix together in a bowl. Set to one side
In a food processor with a whisk attachment beat the butter and sugar for around 3 minutes until soft
Add the eggs and beat for another 2 minutes, before adding the vanilla extract, almond extract and sour cream and mix for another minute.
Now add in all the dry ingredients and mix, whilst mixing, add the milk and mix one final time until you have a consistent mixture.
Line and grease one or two cake tins. We used a 20cm mould and had enough for that and an extra 20cm round cake tin
Place the oven on 180c fan and bake the cake for 30-40 minutes, check it is cooked though. Remove and leave to cool in the mould.
Once cooled make your frosting. In the mixer add the cream cheese and butter and mix for 2 minutes until fully combined.
Add the remaining ingredients and mix for another couple of minutes until you have a smooth, silky consistency.
You can choose to spread this over the cake evenly or pour over the top and leave it to run down.
