Pistachio Cake & Berry Compote
with White Chocolate Ganache | Serves 6
We've kicked it up a notch with this cake that's three parts light, buttery and nutty. Iced with a white chocolate ganache, then sprinkled with pistachios for a little crunch and served with a berry compote, it's the ultimate afternoon delight!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
½ bottle
cream
(Contains Milk; )
1 packet
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
berry compote
Not included in your delivery
3
egg
(Contains Egg; )
cup
milk
(Contains Milk; )
200 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. Measure 200g butter and set aside at room temperature to soften. TIP: Weigh out your ingredients before you start to speed up your baking time!
In a large bowl, add the caster sugar and the softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Using a spoon, fold in the basic sponge mix and milk until just combined. TIP: Softened butter is easier to beat and helps your cake have a light texture!
Pour the cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour. Set aside to cool completely in the tin. TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.
While the cake is cooling, place the white chocolate chips in a medium heatproof bowl. In a small saucepan, heat the longlife cream (see ingredients) over a medium heat until just steaming, 1-2 minutes. Pour the cream over the chocolate, then stir until melted and combined. Refrigerate until the cake has cooled.
Meanwhile, roughly chop the pistachios. When the cake has cooled, remove the ganache from the fridge.
Transfer the cake to a serving plate and spread with the white chocolate ganache and sprinkle with pistachios. Slice and serve with the berry compote.