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Pistachio Cake & Berry Compote

Pistachio Cake & Berry Compote

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 a 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 NutsMilkSoyEggsGluten

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

Total Time60 minutes
Cooking difficultyEasy
Ingredients

Serving 6 people

Ingredientsarrow down iconarrow down icon

Serving 6 people

1 packet

pistachios

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

white chocolate chips

(ContainsMilk, SoyMay be presentGluten, Peanuts, Sesame, Tree Nuts)

½ bottle

cream

(ContainsMilk)

1 packet

caster sugar

(May be presentGluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

basic sponge mix

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

berry compote

Not included in your delivery

3

egg

(ContainsEggs)

cup

milk

(ContainsMilk)

200 g

butter

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kJ)2790 kJ
Fat40.9 g
of which saturates24.7 g
Carbohydrate64.2 g
of which sugars43.1 g
Protein9.7 g
Cholesterol0 mg
Sodium463 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Small sauce pan
Instructionsarrow up iconarrow up icon
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1

Preheat the 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. TIP: Weigh out your ingredients before you start to speed up your baking time!

2

In a large bowl, add the 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 the basic sponge mix and milk until just combined. TIP: Softened butter is easier to beat and helps your cake have a light texture!

3

Pour the 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.

4

While the cake is cooling, place the white chocolate chips in a medium heatproof bowl. In a small saucepan, heat the longlife cream (see ingredients) over a medium heat until just steaming, 1-2 minutes. Pour the cream over the chocolate, then stir until melted and combined. Refrigerate until the cake has cooled.

5

Meanwhile, roughly chop the pistachios. When the cake has cooled, remove the ganache from the fridge.

6

Transfer the cake to a serving plate and spread with the white chocolate ganache and sprinkle with pistachios. Slice and serve with the berry compote.