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Earl Grey & Pistachio Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8 Earl Grey tea bags
100 ml Milk
225 g Unsalted butter
225 g light brown sugar
4 medium eggs
350 g Self raising flour
2 tsp Baking powder
50 g pistachios, chopped

For the filling and topping
450 ml whipping cream
2 tbsp milk powder, sifted
1 tsp Cornflour, Sifted
100 g icing sugar, sifted
50 g pistachios, crushed
Directions:
Directions:
1: Lightly grease an 8in round cake tin and line the base with a circle of greaseproof paper. Preheat oven to 160C/Gas 6.

2: Put the tea bags in a bowl. In a small saucepan, bring the milk to a boil and pour it over the tea bags. Set aside until the milk is cold, then squeeze out the bags and discard.

3: Put all the ingredients except the pistachios (but including the cooled earl grey milk) into a food processor and mix on medium for 2 minutes. Add the pistachios and stir through with a spatula.

4: Put the mixture into the tin and level off. Bake on the middle shelf for 1-1½ hours. It should be well risen, golden and springy to the touch.

5: Take the cake out of the oven, cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.

6: In the meantime, whip the cream and add the milk powder, cornflour and icing sugar. Place in the fridge, covered, while you wait for the cake to cool.

7: Split the cake horizontally to get three even slices. Fill with the cream, cover the top and decorate with the chopped pistachios.
Number Of Servings:
Number Of Servings:
8

 

 

 

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