My first choice for midweek bake is often a single layer cake, particularly nut-based ones, because they stay moist for days and sweeten my afternoon slump for most of the week. Pistachio will always and forever be a favourite, and its colour and creaminess make cakes that are both beautiful and delicious. Feel free to use half dark and half milk chocolate in the ganache for something sweeter.
Pistachio cake with chocolate ganache
Prep 25 min
Cook 1 hr
160g unsalted butter
180g golden caster sugar
1 tsp vanilla bean paste
150g shelled unsalted pistachios, plus extra to decorate
135g plain flour
40g ground almonds
A pinch of salt
1½ tsp baking powder
40g soured cream
For the glaze
90g dark chocolate
140ml double cream
20g golden syrup
A pinch of salt
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line the base and sides of a 20cm cake tin with baking paper.
Cream the butter, sugar and vanilla for three to five minutes, until pale and fluffy, then beat in the eggs, one at a time, beating well after each addition.
Grind the pistachios in a food processor until fine, then put in a large bowl with the flour, almonds, salt and baking powder. Pour the dry ingredients into the wet and mix on low speed until combined, then stir in the soured cream.
Pour the batter into the prepared tin and bake for 45-50 minutes, until the top is golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Meanwhile, make the ganache. Finely chop the chocolate and put it in a heatproof bowl. Gently heat the double cream, golden syrup and salt in a small saucepan until steaming – don’t let it boil.
Pour the hot cream over the chocolate and let it sit for 30 seconds. Start stirring from the middle outwards until you have a smooth ganache. Stir in a pinch of sea salt and let it sit for another 10-15 minutes to thicken, then spoon over the cake. Decorate with some extra chopped pistachios, slice and serve.
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