Ingredients

The following ingredients have 10 Servings
  • 7 oz (14 tbsp) softened butter ((200g))
  • 1 ½ cups self-raising flour ((200g))
  • 1/2 cup buttermilk ((130g))
  • 1 cup shelled pistachios ((100g))
  • 1 ¼ cups golden caster sugar ((200g))
  • 1 tsp baking soda ((bicarb))
  • 3 large eggs ((free range))
  • Zest of 1 lemon
  • ¼ tsp vanilla paste
  • 1 cup heavy cream or double cream ((250ml))
  • 4-5 strawberries (cut in half)
  • 1-2 tbsp pistachios (roughly chopped)

Instruction

  • Pre-heat the oven to 180C (350F) and grease and line a 10x5 inch (24x12cm) loaf pan if not using non-stick.
  • Put the pistachios in a food processor and blitz to fine crumbs. Be careful not to over blitz to the point the oils are released or they’ll turn into a paste.
  • Add all the other ingredients to the blitzed pistachios and blitz until thoroughly combined.
  • Transfer the batter to a loaf pan and bake for 35 minutes or until an inserted toothpick comes out clean
  • Leave to cool for 10 minutes in the loaf pan then remove to a cooling rack to cool completely.
  • Whip the heavy cream until thick but be careful not to over whip. Spread over the pistachio cake and top with strawberries and more roughly chopped pistachios.