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 creamy white chocolate ganache, then sprinkled with pistachios for a little crunch and served with a berry compote, it's the ultimate afternoon delight!
Prep: 60 mins
Cook: 60 mins
Servings: 2
Ingredients
2 servings
- 1 packet caster sugar
- 3 eggs
- 1 packet basic sponge mix
- 0.3 cups milk
- 0.5 creams
- 1 packet white chocolate chips
- 1 packet pistachios
- 1 packet berry compote
- 200 gr butter (softened)
Instructions
- • Preheat 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. Measure 200g
caster sugar. - • In a large bowl, add measured 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 basic sponge mix and the milk until just combined.
TIP: Softened butter is easier to beat and helps your cake have a light texture! - • Pour 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 baking, place white chocolate chips in a medium heatproof bowl.
• In a small saucepan, heat cream (see ingredients) over medium heat until just
steaming, 1-2 minutes.
• Pour cream over chocolate, then stir until melted and combined. Refrigerate until
thickened, 20-30 minutes.
TIP: You want the cream steaming but not boiling! - • Meanwhile, roughly chop pistachios.
• When the cake has cooled, remove white chocolate ganache from fridge.
• Transfer cake to a serving plate. - • Spread cake with white chocolate ganache and sprinkle with pistachios.
• Slice pistachio cake and serve with berry compote. Enjoy!