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Strawberry and pistachio drizzle cake
Strawberry and pistachio drizzle cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Enhance with orange-infused white icing on top of luxurious strawberry-pistachio cake.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 155g (3 ⁄4 cup) caster sugar
  • 125ml (1 ⁄ 2 cup) fresh orange juice
  • 2 eggs
  • 225g (11 ⁄2 cups) self-raising flour, sifted
  • 75g (1 ⁄2 cup) plain flour, sifted
  • 250g punnet fresh strawberries, hulled, halved lengthways
  • 80g (1 ⁄2 cup) icing sugar mixture, sifted
  • 26.50 gm strained fresh orange juice, extra
  • 40.00 ml pistachio kernels, finely chopped
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 30 x 20cm pan with baking paper, ensuring the paper overhangs on the long sides.
  • In a large saucepan over medium-low heat, melt butter with sugar and juice, stirring until smooth for about 3 minutes. Be careful not to let it boil. Allow to cool before using.
  • Whisk the eggs into the cooled butter mixture until combined. Gently fold in the combined sifted flours until just combined. Pour the batter into the prepared pan and top with the strawberries. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes, then carefully transfer it onto a wire rack. Remove the baking paper, invert it onto another rack, and let it cool completely.
  • In a bowl, combine icing sugar and extra orange juice until smooth. Drizzle over the cake, sprinkle with chopped pistachios, and let it set.

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