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Eggless Pistachio and Raspberry Buttermilk Cake

Eggless Pistachio and Raspberry Buttermilk Cake

I’ve been nuts about pistachio desserts ever since my taste buds got their first fix of the gorgeously-green ice cream as a kid.

That sweet fragrance of pistachios and just a hint of almond reminds me of both Indian sweet shops with their rows upon rows of Pista Halwa and cherry-topped Bakewell Tarts. It’s what I imagine heaven for sweet-toothed food bloggers smells like. Also present in said heaven would be Mr Kipling (the master of baked goods), Lionel Ritchie (with his smooth-as-buttermilk voice) and Madhuri Dixit (with her timeless beauty). So like all the components of this, my dream cake… all the greats.

Eggless Pistachio and Raspberry Buttermilk Cake

To get the perfect green pistachios, the pistachios should be unsalted, shelled and skinned. If you have the good fortune to encounter them in all their emerald-green glory in a shop, buy them. If, like me, you can’t find them, you’ll need to remove the outer shells, blanch them in boiling water for three minutes, drain and refresh under cold water, then slip the skins off. Finally, give them a quick toast in a hot oven.

In this recipe, I use a combination of sweetened condensed milk, milk powder and buttermilk as an egg replacer and it really works wonders in helping the cake hold its structure once risen which I find is the trickiest part of egg-free baking.

Finish the cake with a slathering of cream cheese frosting, raspberries and extra pistachios. A few white chocolate curls are also welcome to join the party.

Eggless Pistachio and Raspberry Buttermilk Cake

Eggless Pistachio and Raspberry Buttermilk Cake
Serves 10-12

Ingredients

For the cake:
1 x 397g tin sweetened condensed milk
180g caster sugar
320ml buttermilk
2 tsp apple cider vinegar
190ml groundnut oil
3 tbsp pistachio paste (not pistachio cream)
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp skimmed milk powder
450g cake flour

For the frosting:
250g unsalted butter, softened
250g full-fat cream cheese
300g icing sugar
1 tsp vanilla bean paste or vanilla extract

To decorate:
400g raspberries
Pistachios
White chocolate curls

Method

1. Grease and line two 10-inch wide x 4-inch deep cake tins.

2. Pre-heat the oven to 160C.

3. In a stand mixer, combine the condensed milk, milk powder, cider vinegar, buttermilk, oil, pistachio paste and sugar. Beat on high speed for 5 minutes.

4. Sift in the flour, baking powder and bicarbonate of soda in three stages, folding in gently between each. Don’t overbeat this.

5. Divide the cake batter between the two prepared tins, smoothing out the tops.

6. Bake for 40-45 minutes or until a sharp knife inserted into the middles comes out clean. It’s really important not to open the oven door for the first 30 minutes – your cakes will almost certainly collapse if you do.

7. Remove from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack. Leave to cool completely.

8. To make the cream cheese frosting, in a stand mixer beat together the butter, vanilla and sugar (add the sugar gradually) for 5 minutes or until pale and fluffy. Next, add in the cream cheese and beat in very briefly. If you overwork this, the frosting will become runny. Keep in the fridge until ready to use.

9. To decorate, sandwich the cakes together with half of the cream cheese and an even layer of raspberries. Top with the remaining frosting. Scatter with pistachios and white chocolate curls.

Enjoy with your favourite people or all by yourself.

Love Sanjana

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Prachi Rana

Thursday 7th of September 2017

Is there a substitute for marzipan?

Sanjana

Friday 5th of January 2018

I haven’t tried one, I’m afraid!

Anoop Patel

Wednesday 15th of June 2016

Hi

I am attempting this, on weekend. I have a few q's: 1) white marzipan - is that the ready made icing type stuff? 2) What is 'cake flour' ?

Sanjana

Saturday 18th of June 2016

Yes, marzipan is almond paste you can roll. Cake flour is finely milled flour that ensures your cake is light and airy.

Anoop Patel

Wednesday 15th of June 2016

Is there a substitute for milk powder?

rachitha

Thursday 13th of August 2015

can i make marzipan @ home ?

Sha

Sunday 9th of August 2015

If I want just plain eggless cake, can I leave the pistachio paste out, will it effect the measurements a lot? If so any substitute?

Sanjana

Sunday 3rd of January 2016

I don't imagine it will affect the recipe much. You could replace it with almond, cashew or hazelnut butter.

Bhavni

Friday 22nd of May 2015

Hi sanjana,

This cake looks great...I'm going to attempt it this weekend!! Can't wait. Just one question: Cake Flour? Where can I get some? Your advice would be much appreciated.

Many Thanks,

Bhav.

Sanjana

Monday 25th of May 2015

Hi Bhavni, I get mine from Waitrose. Hope this helps!