Roshu Recipes

Pistachio Cake

by Sheila and Robin

Ingredients

For the cake

  • 200 grams of unsalted pistachios
  • 150 grams of plant-based margarine 
  • 130 grams of sugar
  •  4 eggs 
  • 160 grams of self-raising flour 
  • 1 tsp of baking powder
  • A splash of plant-based milk

For the pistachio cream

  • 150 grams of unsalted pistachios   
  • 30 grams of butter   
  • 50 grams of white chocolate   
  • 190 ml of oat milk   
  • 1 tbsp icing sugar

For the cheese frosting

  • 200 grams of cream cheese 
  • 80 grams of icing sugar   
  • half a tsp of vanilla extract

Method

Making the cake

  1. Heat the oven to 190 deg.
  2. Mix the margarine and sugar together. Use an electric whisk to obtain an airy mixture.
  3. Mix in the rest of the ingredients into the mixture.
  4. Butter the bottom and sides of a tray and pour in the cake mixture. 
  5. Cook in the pre-heated oven for 40 minutes

Making the pistachio cream

  1. Boil pistachios for 4 minutes to soften the skin. 
  2. Peal the pistachios and process in a food processor with 50 ml of oat milk and 1 tbs of icing sugar. 
  3. Heat the remaining milk, butter and white chocolate in a pan until the white chocolate has melted
  4. Mix the heated mixture with the pistachio paste to obtain the pistachio cream.

Making the cheese frosting

  1. Whisk the cream cheese, icing sugar and vanilla together to form a smooth cream

Combining the different elements

  1. Once the cake has cooled, make a horizontal cut to form two layers of approximately the same thickness
  2. Spread the pistachio cream on the bottom layer before placing the top layer back over it
  3. Spread the cheese cream evenly over the cake
  4. Chop a few pistachios in small pieces and sprinkle them over the icing to finish decorating the cake