Pistachio cake
Airy and smooth ginger icing on a base of digestive, coconut, pistachio, condensed milk and small pieces of pickled ginger. Top the cake with pistachios.
Ingredients
Cake
|
Butter
|
125 g |
|---|---|
|
Pistachios, peeled and roasted
|
50 g |
|
Pickled ginger
|
50 g |
|
Digestive biscuits
|
250 g |
|
Coconut flakes
|
60 g |
|
Condensed sweetened milk
|
200 ml |
Icing
|
Butter
|
100 g |
|---|---|
|
Milk
|
2 tbsp |
|
Icing sugar
|
200 g |
|
Light syrup
|
2 tbsp |
|
Ground ginger
|
2 tbsp |
|
Pistachios, peeled and roasted
|
53 g |
Instructions
Cake
Icing
Pistachio cake
What enhances pistachio flavour?
What is the easiest way to shell pistachios?
What flavour goes well with pistachio cake?
A delicately flavoured tea time delight
Almost too pretty to eat, these pistachio bars are as much a feast for the eyes as they are for the palate. The sweet and buttery base is adorned with green nutty specs and topped with a creamy ginger icing that will transform your teatime from a quick break to an out-of-this-world experience.
The perfect recipe for afternoon tea
Quick to make, relatively failproof and easy to store, these dainty desserts will soon become your signature teatime snack. You can prepare them in advance or keep a batch in the fridge for up to a week, leaving no one disappointed when the inevitable craving strikes.
The secret behind the yummy pistachio taste
The fresher your pistachios, the yummier your dessert. Unshelled nuts will retain their flavour for much longer and the extra effort of removing the shell will always be worth it.
This is how you store pistachio cake
These bars can be kept in the fridge and in an airtight container for up to a week.
