175g lightly salted butter, really soft, plus extra for greasing
75g plain flour, plus extra for dusting
140g pistachios, plus a few, chopped, for scattering
1 tsp baking powder
175g golden caster sugar
2 large eggs
2 tsp vanilla extract
2 tbsp milk

For the icing

290g tub full-fat cream cheese
50g lightly salted butter, softened
100g icing sugar

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Little pistachio cakes

. Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick).
. Put the pistachios in a food processor and blitz until finely chopped but not greasy.
. Add the remaining cake ingredients and blend again into a creamy mixture.
. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean.
. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
. Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar.
. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
. When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios.

Note: Can be made ahead – store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

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