This is a very old recipe we love here, which I found in a magazine.With Easter coming along soon we thought someone might like a good old-fashioned style cake recipe to try out.
The addition of the pistachio nuts in this one gives it a lovely texture.
225g butter/8 ozs
225g caster sugar/8 ozs
4 large eggs
3 tbsps strong cold coffee
75g/3oz pistachio nuts finely chopped
250g/9 ozs self-raising flour,sifted (same for gluten free self raising variety )
25g/1oz icing sugar,for dusting
300ml double cream
2tbsp icing sugar
110g/3.9 ozs pistachios,roughly chopped
Preheat the oven to 180c .Grease two 8in sandwich tins. Place the butter and sugar in a large bowl and whisk until light and fluffy. Add the eggs one at a time until well incorporated. Add the cold coffee and the chopped nuts then carefully fold in the flour. Pour the mixture into the prepared tins and transfer to a warm oven. Bake for 20 mins until risen and golden brown. Remove and allow to cool on a wire rack.
For the filling, pour the cream into a bowl and whisk until it forms soft peaks. Add the icing sugar and nuts and fold gently with a spatula until the mixture forms soft peaks.
To finish spread the filling on one half of the cake and sandwich together with the other half. Top with a dusting of icing sugar and serve.
Hope you all have a good Thursday!