Pistachio, White Chocolate and Cardamom Cake

Do you remember the Blue Peter children's programme phrase: "here's one I made earlier", accompanied by the production of some incredibly complicated thing made out of a cereal packet?   I was scrolling through my photos of cakes, wondering how on earth I had made (and eaten) quite so many, when I came upon this one.   I think I made it a couple of years ago for Camp, and it didn't last long enough for me to remember it very well (and the clue is the paper plate for easy transportation).   Which is extraordinary, as it is a really delicious cake!

Chetna Makan got into the British Bake Off final, and she is clearly a highly talented cook, using a multitude of flavours.  I was attracted to this one because I simply adore pistachios...  Chetna, I have borrowed from your column in the Sunday Times shamelessly, but you are so worth it!

Pistachio, White Chocolate and Cardamom Cake

Pistachio, Cardamom and White Chocolate Cake

8oz/225g softened butter (Chetna used unsalted)

8oz/225g caster sugar

4 large fresh eggs

8.5oz/250g self raising flour

1 tsp baking powder

1 tsp cardamom seeds, crushed to a fine powder

3.5 fl oz/100ml milk

2oz/50g pistachio nuts, roughly chopped

2oz/50g white chocolate chips

Icing:

6oz/150g white chocolate

6oz/150g softened butter (again, Chetna used unsalted)

6oz/150g sieved icing sugar (absolutely necessary or you get lumps)

Few drops of vanilla extract

Handful of pistachios, finely chopped

Preheat oven to 180 deg C, and line two 8” loose bottom sandwich tins with parchment (or spray with a “cake release” agent), and grease the sides.

In a food processor or Kenwood, beat together the butter and sugar until pale and fluffy (called “creaming”).  Add the eggs, beating after each one (and add a tablespoon of the flour as well to stop the eggs from curdling).  Add the rest of the flour, baking powder, cardamom and milk.  Beat for 1 minute until the mixture is light.   Use a spatula and fold in the nuts and choc chips.  Divide between the tins and cook for 25-30 minutes (depending on the heat of your oven) until risen and golden brown.  To test, the cake should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.   Leave the cakes to cool in the tin. 

Melt the chocolate, either in a microwave or in a bowl over a pan of simmering water.  Cool slightly, then beat the butter and icing sugar in a food processor, adding melted chocolate and vanilla extract.   Sandwich the middle section together using half of the icing.  Then, use a flat bladed knife to add the icing top (it helps to have a mug of boiling water handy to wash the knife).  Decorate with the chopped pistachios.  

Chetna says this cake will keep in an airtight container for up to 4 days.