Marbled Pistachio CakeFrom Sainsbury's
A nutty cake with an almondy flavour, delicious with a cup of tea!
Preparation time: 45 Minutes
Cooking time: 35 Minutes
Cooling Time: 10
175g unsalted butter, softened
225g caster sugar
3 medium eggs
225g self-raising flour
1 1/2 teaspoons baking powder
50g shelled pistachios
50g ground almonds
1 teaspoon almond essence or extract
Green food colouring liquid or paste
100g icing sugar
1 tablespoon pistachios, finely chopped
Preheat the oven to 190ºC, 170ºC, gas 5. Butter a 22cm non-stick bundt tin or ring mould and then dust with flour. Cream the butter and sugar together in a food processor, or in a bowl with an electric hand whisk, until pale and creamy. Beat in the eggs one at a time then mix in the milk. Don't worry if the mixture appears curdled at this point. Add the flour and baking powder and whisk until creamy, then divide the mixture between two bowls.
Whiz the pistachios in a food processor until finely ground. Fold the almonds into one half of the cake mixture and the pistachios, almond essence and a little green food colouring into the other half. Drop alternate spoonfuls of each mixture into the tin. Gently smooth the surface.
Bake for 30-35 minutes until golden and risen, and a skewer inserted into the cake comes out clean. Run a knife around the edges of the cake and leave to cook in the tin for 10 minutes. Then turn onto a cooling rack and leave to cook completely.
Blend the icing sugar with a tablespoon of water, the almond essence and a little colouring. Add a couple more drops of water at a time until you achieve a thick consistency. Drizzle over the cake, then scatter a few chopped pistachio nuts over the top. Leave to set for at least one hour.