Pistachio Cake & Berry Compote

Name: Pistachio Cake & Berry Compote with Whipped Cream | Serves 6
Total time: 1 h
Yield: 2
Cuisine: Modern
Ingredients: 1 packet pistachios; 1 bottle cream; 200 g sugar; 3 eggs; 1 packet Basic Sponge Mix; ⅓ cup milk; 1 packet berry compote; 200 g butter (softened)

with Whipped Cream | Serves 6

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We've kicked it up a notch with this cake that's three parts light, buttery and nutty. Iced with a fluffy whipped cream, then sprinkled with pistachios for a little crunch and served with a berry compote, it's the ultimate afternoon delight!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Tree Nuts

•Milk

•Eggs

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour

Cooking Time

DifficultyEasy

Ingredients

/ Serving 6 people

1 packet

pistachios

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 bottle

cream

(Contains: Milk; )

1 packet

Basic Sponge Mix

(Contains: Gluten; May be present: Peanuts, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

berry compote

Not included in your delivery

200 g

sugar

eggs

(Contains: Eggs; )

⅓ cup

milk

(Contains: Milk; )

200 g

butter (softened)

(Contains: Milk; )

Nutrition Values

Energy (kJ)2790 kJ

Fat40.9 g

of which saturates24.7 g

Carbohydrate64.2 g

of which sugars43.1 g

Protein9.7 g

Sodium463 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Baking Paper

•Small sauce pan

Cooking Steps

• 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. Weigh out 200g sugar.

• In a large bowl, add measured sugar and the softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. • Add 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 cooling, place cream in a large bowl and whisk with electric beaters until almost doubled in size and soft peaks form. • Refrigerate until the cake has cooled.

TIP: If you don't have an electric mixer, use a metal whisk.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.