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Pistachio Cake
Ingredients
Self raising flour 8 oz
Baking powder 2 tea spoons
Pinch of salt
Margarine or butter 8 oz
Eggs 4
Green food colouring
For Filling
Coco powder 4 table spoons
Margarine or butter 6 oz
Icing sugar 12 oz
chopped & blanched pistachios 3 tablespoons
grated chocolate 2 tablespoons
Tin 8" square tin lined with greaseproof paper
Method
Sift the flour with salt.
Cream the fat and sugar until light and fluffy.
Add eggs to 2 above one at a time, beating thoroughly, folding in the flour.
Tint pale green with food colouring.
Transfer the mixture to the prepared tin - level the surface.
Hollow out the centre slightly so that the baked cake will be flat.
Bake until firm to touch and a skewer put through the centre comes out clean.
It takes roughly one hour, but ovens are different and the time taken to cook might vary.
Leave to cool. When cool, split it into two by slicing horizontally.
Make the filling by adding a little hot water to the coco to make a thick paste.
Cream butter and sugar until light and fluffy.
Beat in coco paste. Sandwich the two halves of the cake with athird of the mixture.
10.Spread another third on top of the cake. Sprinkle the pistachios.
Pipe the border of the cake with the final third of the coco paste.
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