Vanilla cake with pistachio icing

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

As good as they are on their own, or set in a slab of caramel, nuts can add a whole new dimension to a meal. This decadent vanilla cake with pistachio icing can even be enjoyed at breakfast!

Ingredients

For the cake:
240 g flour
1/2 t salt
2 1/2 t baking powder
1/4 t bicarbonate of soda
150 g sugar
2 free-range eggs, beaten
1 cup Ideal milk
115 g butter, melted and at room temperature
1 T vanilla paste
For the icing:
50 g sugar
1/2 cup water
100 g shelled pistachios
a pinch salt
1/2 cup cream
icing sugar, for dusting

Cooking Instructions

1. Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin. In a large bowl, whisk together the flour, salt, baking powder, bicarbonate of soda and sugar. Make a well in the centre.

2. In a small bowl whisk together the eggs, Ideal milk, butter and vanilla. Fold the wet mixture into the flour – a thick batter will form.

3. Spoon the batter into the cake tin and bake for 15–20 minutes, or until a skewer comes out clean.

4. While the cake is baking, prepare the icing. Heat the sugar and water in a saucepan until a maple-coloured caramel is formed. Place the pistachios on a tray lined with greaseproof paper. Pour over the caramel and allow the caramel to set.

5. Once set, chop into pieces and blend with the salt and cream until a smooth icing is formed. Serve the cake with a dollop of the pistachio icing, dusted with icing sugar.

Cook's note: Soak the leftover cake in a syrup and serve with fresh berries and crème fraîche, or more Ideal milk.

Find more cake recipes here.

Photographs: Jan Ras
Food assistant: Marcelle De Wet