Recipe: A Pistachio Cake for Claire. A couple of weeks back one half of S+S got married and we were all asked to bring a cake to the party… I decided to try a cake that had caught my eye in a new vegan recipe book but give it a little bit of a twist. This is my version of their totally delicious pistachio cake!
The book itself is a must have for any veggie or vegan food enthusiast and is jam packed full of great info about how to make vegan alternatives to things like eggs as well as fantastic recipes!
You will need:
160ml vegetable oil
250g caster sugar
180ml soya yoghurt
1tsp vanilla extract
2 tablespoons grated orange zest
100g shelled pistachio nuts finely chopped or blended
200g self raising flour
30g cornflour
1tsp baking powder
2tsp ground cardamon
1/4 tsp sea salt
120ml soya milk
fig preserve for in between the layers (our cake was 3 layers!)
Method: heat oven at 160 oC and line a cake tine with grease proof paper. Beat together oil and sugar until well combined (I did all the mixing in my food processor) Add the yoghurt,vanilla, and orange zest next.
In a separate bowl mix together all the dry ingredients. Now slowly add them to the wet mixtures mixing well as you go and alternating adding a little soya milk at the same time. spoon into your cake tin and bake for 45-55 minutes until a skewer inserted into the centre comes out clean.
For the icing. I made a coconut cream icing by whisking together 2 tins of coconut (the solid bit from the top of a tin of Thai coconut milk) and 400g icing sugar. I then added a few drops of bright turquoise food colouring gel and left it to chill in the fridge for an hour or 2.
Lastly I layered the sponges up with fig conserve to stick them together and spread a thick layer of icing all over the tower of sponges. It was great fun to make!
