I love fresh strawberries and had some spare so I wanted to make a cake with them but nothing too complicated. I decided to pair them with pistachio nuts as I had just bought a big bag of them.
It's a lovely light cake with the juicy strawberries and the crunch from the pistachios.
It is a quick cake to make and is something to make when you fancy a bit of cake with a cuppa or looks pretty impressive if you have guests coming round.
It is perfect on its own, with fresh cream or with a big dollop of clotted cream!
To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line a 8” round tin.
Prepare the strawberries by hulling and slicing in halves.
Place the sugar, eggs and oil in the bowl of a stand mixer fitted with the whisk attachment.
Then on a medium speed whisk until light and fluffy.
Then add the flour, baking powder and ground pistachios by folding in gently until fully incorporated.
Pour the cake mixture into the prepared tin. There is no need to level the cake as it will find its own level In the tin.
Arrange the strawberry halves over the top of the mixture.
Sprinkle over the chopped pistachio nuts.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Leave to cool in the tin.
Strawberry and Pistachio Cake
Sarah’s Servings: 10
Sarah’s Skill: Easy
Baking time: 35-40 minutes
Ingredients:
115g Caster Sugar
2 large Eggs
120ml Sunflower/ Vegetable Oil
120g Self Raising Flour
1/2 tsp Baking Powder
60g Ground Pistachio Nuts
150g Fresh Strawberries
30g Roughly Chopped Pistachio Nuts
Method:
Pre-heat oven to 180 degrees centigrade (160 fan) Gas mark 4.
Grease and line a 8” round cake tin.
Prepare the strawberries by hulling and slicing in half.
Place the sugar, eggs and oil in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the sugar, eggs and oil until light and fluffy.
Add the flour, baking powder and ground pistachios and fold until all the flour is combined.
Pour the cake mixture into the prepared tin.
Arrange the strawberry halves over the top of the cake mixture.
Sprinkle over the roughly chopped pistachio nuts.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Equipment Used
Sarah’s extra slice......
Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have a lovely light and fluffy cake .
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