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Pistachio, lime & raspberry wowzer cake



For the sponge 480g plain flour

280g caster sugar 4 tsp baking powder 2 tsp bicarbonat­e of soda

480g soy yogurt 180ml sunflower oil 2 tbsp golden syrup 2 tsp pure vanilla extract 175g pistachio nuts, shelled

finely grated zest of 1 lime 4 tbsp freeze-dried raspberrie­s

To decorate 1 quantity of vegan buttercrea­m, made with 400g vegan butter, 2 tsp pure vanilla extract and 800g icing sugar 30g raspberrie­s, plus 5 more to decorate 2 tbsp vegan seedless raspberry or red berry jam 50g pistachio nuts, shelled and chopped 1-2 tbsp freeze-dried raspberrie­s

1-2 tbsp pumpkin seeds 2 tbsp pomegranat­e seeds 1-2 tbsp goji berries


■ Preheat the oven to 180°C/160°C Fan/

Gas Mark 4. Grease and line 2 deep 20cm cake tins.

■ To make the sponge mixture, sift the flour into a large bowl, add the sugar, baking powder and bicarbonat­e of soda, and mix with a spoon to combine. Make a well in the middle. Put the yogurt into a bowl with the sunflower oil, golden syrup and vanilla extract. Mix with a spoon until fully combined. Pour into the well of dry ingredient­s. Fold through with a spatula or wooden spoon until just combined and smooth.

■ Put the pistachio nuts in a food processor and blitz until finely chopped. Stir through the cake batter along with the lime zest and freeze-dried raspberrie­s. Divide between the cake tins and bake in the preheated oven for 35 minutes until an inserted cocktail stick or toothpick comes out clean. Allow to cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely.

■ Trim the tops from each cake to make level. Put 150g of the trimmings into a bowl (if you haven’t got enough, shave a little from each cake until you have the correct amount of trimmings). Cover and set aside.

■ Sandwich the cakes together using 200g of the buttercrea­m – the bottom side of the top cake should be facing up. Place the cake on a cake board. Crumb coat the cake using 300g of the buttercrea­m. Chill in the fridge for 15 minutes.

■ Use 300g of the remaining buttercrea­m to coat the cake in a second layer of buttercrea­m. Smooth and remove the excess.

■ Mash the raspberrie­s to a pulp, then mix with the raspberry or red berry jam. Smear blobs of the jam mixture around the cake, then smooth and remove the excess to get a smooth two-tone effect.

■ Put the 150g of reserved cake trimmings into a bowl and break it up so it resembles breadcrumb­s. Add 100g of the buttercrea­m and mix with a fork until combined. Use like a ‘clay’ and press onto the cake to create a shawl-like shape then chill in the fridge for 15 minutes.

■ Use a dinner knife to coat the ‘shawl’ roughly and very thickly using the remaining buttercrea­m; this will cover it and act as a ‘glue’. Stick on the chopped pistachio nuts, freeze-dried raspberrie­s, pumpkin seeds, pomegranat­e seeds and goji berries.

■ Use the 5 fresh raspberrie­s to decorate the opposite side of the top of the cake.

Va Va Voom Vegan Cakes by Angela Romeo, published by Ryland Peters & Small (£16.99) Photograph­y by Clare Winfield © Ryland Peters & Small

 ?? ?? PREPARATIO­N TIME 1 hour + chilling time COOKING TIME
35 minutes + cooling time
PREPARATIO­N TIME 1 hour + chilling time COOKING TIME 35 minutes + cooling time SERVES 20
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