Sort ingredients
cawlensing
QR Code
Listen
Pdf
Preheat the oven to 170ºC (fan assisted, 190°C non fan). Line two 8 inch loose bottomed sandwich tins with parchment paper
Using a food processor, blitz 100g unsalted pistachios until quite fine
Cream 200g caster sugar and 200g margarine together until light and fluffy
Add the pistachios to the creamed butter and sugar along with 150g self raising flour, 1 tsp baking powder, 4 eggs and 2 tbsp milk. Mix until just combined
Divide the mixture evenly between the two tins and smooth. Bake in the oven for 20 minutes or until golden and a cocktail stick comes out clean
Leave to cool slightly in the tin before turning out onto a wire rack and letting cool completely
When the cake is completely cooled, mix 200g cream cheese, 130g icing sugar and ⅛ tsp vanilla extract together
As with all sandwich cakes turn one of the cakes upside down so the top is on the plate/cake board you are using to serve. Spoon half of the mixture onto the cake and spread out using a pallet knife
Place the remaining cake on top the correct way up. Spread the rest of the cream cheese mixture on the top of the cake
Blitz 2 tbsp pistachios until coarse and sprinkle over the top of the cake