Strawberry And Pistachio Drizzle Cake

For an extra special touch drizzle orange-infused white icing over this sensational strawberry and pistachio cake.

The ingredient of Strawberry And Pistachio Drizzle Cake

• 125g butter chopped at room temperature
• 155g 3 u20444 cup caster sugar
• 125ml 1 u2044 2 cup fresh orange juice
• 2 eggs
• 225g 11 u20442 cups self raising flour sifted
• 75g 1 u20442 cup plain flour sifted
• 250g punnet fresh strawberries hulled halved lengthways
• 80g 1 u20442 cup icing sugar mixture sifted
• 5 tsp strained fresh orange juice extra
• 2 tbsp pistachio kernels finely chopped

The Instruction of strawberry and pistachio drizzle cake

• preheat oven to 180c 160c fan forced grease base and side of a 30 x 20cm base measurement pan and line with baking paper allowing the long sides to overhang
• 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
• 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 strawberries 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 onto a wire rack remove and discard baking paper then invert onto another rack set aside to cool completely
• 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 set aside to set

Nutritions of Strawberry And Pistachio Drizzle Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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