Marbled Pistachio Cake (Adapted from Sainsbury's Magazine)

By Foodiewife

Ingredients

• 175 g soft, unsalted butter
• 225 g golden caster sugar
• 3 medium eggs
• 100 ml skimmed milk
• 225 g self raising flour
• 1 1/2 tps baking powder
• 50 g ground, unsalted pistachios
• 50 g ground almonds
• 1 tsp almond essence
• green food colouring
• For the icing
• 100 g icing sugar
• 1/4 tsp almond essence
• green food colouring
• 1 tbsp ground unsalted pistachios

Preparation

Step 1

Preheat the oven to 190C, fan 170C and butter a 22cm nonstick bundt tin. Cream the butter and sugar together before adding the eggs one at a time, beating between each addition. Add the milk, don't worry if the mixture curdles at this point. Combine the flour and baking powder and add to the mixture, beat until creamy then divide between two bowls.

Fold the ground almonds & almond essence into one half of the cake mixture and the pistachios & green food colouring into the other. Drop alternating spoon fulls of each mixture into the tin. Gently smooth the surface and bake for 30 - 35 minutes. Let cool in tin for 10 minutes then run a clean knife around the edges of the cake and turn out to finish cooling on a wire rack.

Blend the icing sugar with a tablespoon of water, the almond essence and the green food colouring. Keep adding a few drops of water at a time until you reach a nice, thick consistency. Drizzle over the cake before scattering the top with the chopped pistachios. Leave to set for an hour.... if you can.