pistachio cake
with cherry compote and cream cheese icing
- 250g unsalted butter, chopped and softened
- 1½ cups (330g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- 6 eggs
- 2 cups (300g) plain (all-purpose) flour
- 1 tablespoon baking powder
- 1¼ cups (150g) almond meal (ground almonds)
- 1 cup (130g) ground pistachios+
- 1 tablespoon finely grated orange rind
- 1 teaspoon ground cinnamon
- ½ cup (125ml) milk
cheats cherry compote
- 500g frozen pitted cherries
- ½ cup (110g) caster (superfine) sugar, extra
- 2 teaspoons vanilla extract, extra
cream cheese icing
- 500g cream cheese, chopped and softened
- 200g unsalted butter, chopped and softened, extra
- 2 cups (320g) icing (confectioner’s) sugar, sifted
- 2 teaspoons vanilla extract, extra
- Preheat the oven on Fan Plus to 160°C (325°F)++. Line 2 x 20cm round cake tins with non-stick baking paper.
- Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 5 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder. Add the almond meal, ground pistachios, orange rind, cinnamon and milk and fold until just combined. Divide the mixture evenly between the prepared tins and bake for 45–50 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.
- While the cake is baking, make the vanilla cherry compote. Place the cherries, extra sugar and extra vanilla in a large non-stick frying pan over low heat++. Stir until the sugar has dissolved. Increase the heat to high and bring to the boil. Cook, stirring continuously, for 8–10 minutes or until the sauce has thickened slightly. Allow the compote to cool completely.
- To make the cream cheese icing, place the cream cheese, extra butter, icing sugar and extra vanilla in the clean bowl of an electric mixer. Beat for 8 minutes or until pale and fluffy. Place the cream cheese icing in the refrigerator for 1 hour or until firm. Transfer three quarters of cream cheese icing into a large piping and reserve the remainder.
- To assemble, trim the tops and slice each cake in half horizontally, using a large serrated knife. Place one of the cake layers on a cake stand or plate. Pipe the cream cheese icing around the edge of the cake, in a 2cm border, keeping the middle clear. Fill the middle with a third of the vanilla cherry compote. Repeat the process, finishing with the remaining cake. Top with the reserved icing and spread over the top and sides. Serves 12
+ To make enough ground pistachios for this recipe, place around 1¼ cups (175g) whole unsalted pistachios in a small food processor and pulse until finely chopped.
++ This recipe is sponsored by Miele. We have used the Miele induction cooktop and oven.
Photography: Con Poulos
© DONNA HAY GROUP
