Pistachio cake

Pistachio cake

1 h 30 min
Airy and smooth ginger icing on a base of digestive, coconut, pistachio, condensed milk and small pieces of pickled ginger. Top the cake with pistachios.
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Instructions

Cake
  • Melt the butter in a saucepan and let it cool down.
  • Coarsely chop the pistachios and finely chop the ginger.
  • Coarsely crush the digestive biscuits.
  • Place the butter, pistachios, biscuits, ginger, coconut flakes and condensed milk in a bowl and mix well.
  • Press the mixture into a 20 x 25 cm tin lined with baking paper and place in the fridge for about one hour until firm.
Icing
  • Whip butter, milk, icing sugar, syrup and ginger until fluffy. Spread the mixture on top of the cake and sprinkle with pistachios. Cut into pieces and serve.
Enjoy!

Pistachio cake

What enhances pistachio flavour?
Vanilla or almond extract will give your pistachio flavour a powerful boost. Be careful though, it’s very easy to overpower the green nut’s delicate notes.
What is the easiest way to shell pistachios?
Simply pinch the two open shells together. This will make the opposite (closed) end snap and the nut can simply roll out. For the more stubborn or fully closed ones, use half a shell to pry it open.
What flavour goes well with pistachio cake?
Their mild and slightly sweet tone make them relatively easy to pair. Any citrus flavour, especially orange, will take your cake from yummy to scrumptiously memorable. Chocolate in all its glorious varieties (dark, milk or white) are also excellent choices.

Ingredients

Cake
Butter
125 g
Pistachios, peeled and roasted
50 g
Pickled ginger
50 g
Digestive biscuits
250 g
Coconut flakes
60 g
Condensed sweetened milk
200 ml
Icing
Butter
100 g
Milk
2 tbsp
Icing sugar
200 g
Light syrup
2 tbsp
Ground ginger
2 tbsp
Pistachios, peeled and roasted
53 g
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A delicately flavoured tea time delight

Almost too pretty to eat, these pistachio bars are as much a feast for the eyes as they are for the palate. The sweet and buttery base is adorned with green nutty specs and topped with a creamy ginger icing that will transform your teatime from a quick break to an out-of-this-world experience.

The perfect recipe for afternoon tea

Quick to make, relatively failproof and easy to store, these dainty desserts will soon become your signature teatime snack. You can prepare them in advance or keep a batch in the fridge for up to a week, leaving no one disappointed when the inevitable craving strikes.

The secret behind the yummy pistachio taste

The fresher your pistachios, the yummier your dessert. Unshelled nuts will retain their flavour for much longer and the extra effort of removing the shell will always be worth it.

This is how you store pistachio cake

These bars can be kept in the fridge and in an airtight container for up to a week.

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