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Pistachio & Sour cream Cake

A wise man (my drug dealer) once said “Green is good…!”

I couldn’t agree more.

Most awesome things in life comes green coloured; Weed, spinach, my sofa, green tea, aliens, moss, avocado, trees, my cat’s puke (ok, not awesome, just utterly funny and gross) lizards, and pistachios! this list could go on forever but today is all about pistachios really. wonderful little things that immediately upgrade every dish. throw in some sour cream, another few ingredients, and you got yourself a sweet n’ crunchy cake with a green vibe to it! the kind of cake you instantly put two slices on your plate because you know one will never be enough.

Pistachio & Sour cream cake

What you’ll need:

For the batter;

    • 200g Unsalted butter (at room temperature) plus extra for greasing
    • 140g Caster sugar
    • 4 Medium eggs
    • 200g Plain flour, plus extra for dusting
    • 1 tsp Baking powder
    • 1/2 tsp Salt
    • 40ml Sour cream
    • 1 tsp Vanilla extract
    • 100g Pistachios, roughly chopped

For the glaze;

    • 125g Icing sugar
    • 2 tbsp Water
    • 40g Ground pistachios

Preheat the oven to 170°C then grease and dust a medium rectangle pyrex.

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure everything is well mixed together.

Sift together the flour, baking powder and salt, then add to the creamed mixture in two batches and mix on a low speed until just incorporated. Add the sour cream and vanilla extract, then stir in the chopped pistachios by hand.

Pistachio & Sour cream cake

Pour the batter into the prepared pyrex, then place in the oven and bake for 50 – 60 minutes or until the sponge feels firm to the touch and a skewer inserted into the middle of the loaf comes out clean, with no uncooked batter sticking to it.

Pistachio & Sour cream cake

Allow the cake to cool down fully before adding the glaze.

Make the glaze:

Place the icing sugar in a bowl, add 2 tablespoons of water and mix together. this will form a fairly runny paste; if the glaze seems too thick, add a little more water to thin it – 1/4 teaspoon at a time. Mix in 20gr of the ground pistachios, stir well, and glaze over the cooled cake.

Pistachio & Sour cream cake


sprinkle the remaining pistachios on top, cool for another hour until the glaze is firmly set in, serve and enjoy! :)

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