Pistachio Cake & Berry Compote

Name: Pistachio Cake & Berry Compote with White Chocolate Ganache | Serves 6
Total time: 1 h
Yield: 2
Cuisine: Modern
Ingredients: 1 packet pistachios; ½ bottle cream; 3 eggs; 1 packet Basic Sponge Mix; ⅓ cup milk; 1 packet berry compote; 200 g butter (softened); 200 g sugar; 1 packet white chocolate chips

with White Chocolate Ganache | 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 white chocolate ganache, then sprinkled with pistachios for a little crunch and served with a berry compote, it's the ultimate afternoon delight!

Allergens:

Tree Nuts

•Milk

•Eggs

•Gluten

•Soy

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. )

½ 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

1 packet

white chocolate chips

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

Not included in your delivery

eggs

(Contains: Eggs; )

⅓ cup

milk

(Contains: Milk; )

200 g

butter (softened)

(Contains: Milk; )

200 g

sugar

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

•Medium Non-Stick 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.

• 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 cooling, 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.

• Meanwhile, roughly chop pistachios. • When the cake has cooled, remove ganache from fridge. Transfer cake to a serving plate. • Spread cake with whipped cream and sprinkle with pistachios.