Straw­berry and pis­ta­chio driz­zle cake

Stanthorpe Border Post - - TASTE - Recipe by Tracy Ruther­ford Photo by Jeremy Si­mons

serves / 12 prep / 20 min­utes cook / 40 min­utes

In­gre­di­ents

125g but­ter, chopped, at room tem­per­a­ture

155g ( 3⁄4 cup) caster sugar

125ml ( 1⁄2 cup) fresh orange juice

2 eggs

225g (1 1⁄2 cups) self-rais­ing flour, sifted

75g ( 1⁄2 cup) plain flour, sifted

250g pun­net fresh straw­ber­ries, hulled, halved length­ways

80g ( 1⁄2 cup) ic­ing sugar mix­ture, sifted

5 tsp strained fresh orange juice, ex­tra

2 tbsp pis­ta­chio ker­nels, finely chopped

1. Pre­heat oven to 180C/160C fan­forced. Grease base and side of a 30 x 20cm (base mea­sure­ment) pan and line with bak­ing pa­per, al­low­ing the long sides to over­hang.

2. Com­bine the but­ter, sugar and juice in a large saucepan over medium-low heat. Cook, stir­ring, for 3 min­utes or un­til melted and smooth (do not boil). Set aside to cool.

3. Add the eggs to the cooled but­ter mix­ture. Whisk un­til com­bined. Add com­bined sifted flours and gently fold un­til mix­ture is just com­bined. Pour into pre­pared pan. Top with the straw- berries. Bake for 30-35 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool in the pan for 10 min­utes. Care­fully turn out on to a wire rack. Re­move and dis­card bak­ing pa­per, then in­vert on to an­other rack. Set aside to cool com­pletely.

4. Place ic­ing sugar and ex­tra orange juice in a bowl. Stir un­til smooth and com­bined. Driz­zle the ic­ing over the cake. Sprin­kle with chopped pis­ta­chios. Put aside to set.

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