Pistachio Cake with Vanilla Cream Cheese Icing

Ingredients

• 100 g unsalted pistachios (de-shelled)
• 200 g caster sugar
• 200 g margarine
• 150 g self raising flour
• 1 tsp baking powder
• 4 eggs
• 2 tbsp milk
• 200 g full fat cream cheese
• 130 g icing sugar
• 1/8 tsp vanilla extract
• 2 tbsp pistachios (ground)

Instructions

1. 1

   Preheat the oven to 170ºC (fan assisted, 190°C non fan). Line two 8 inch loose bottomed sandwich tins with parchment paper

2. 2

   Using a food processor, blitz 100g unsalted pistachios until quite fine

3. 3

   Cream 200g caster sugar and 200g margarine together until light and fluffy

4. 4

   Add the pistachios to the creamed butter and sugar along with 150g self raising flour, 1 tsp baking powder, 4 eggs and 2 tbsp milk. Mix until just combined

5. 5

   Divide the mixture evenly between the two tins and smooth. Bake in the oven for 20 minutes or until golden and a cocktail stick comes out clean

6. 6

   Leave to cool slightly in the tin before turning out onto a wire rack and letting cool completely

7. 7

   When the cake is completely cooled, mix 200g cream cheese, 130g icing sugar and ⅛ tsp vanilla extract together

8. 8

   As with all sandwich cakes turn one of the cakes upside down so the top is on the plate/cake board you are using to serve. Spoon half of the mixture onto the cake and spread out using a pallet knife

9. 9

   Place the remaining cake on top the correct way up. Spread the rest of the cream cheese mixture on the top of the cake

10. 10

    Blitz 2 tbsp pistachios until coarse and sprinkle over the top of the cake