Straberry and Pistachio Cake

By DreiFromBK

No frosting needed here- just a simple dusting of icing sugar and a warm cup of tea. And as for that crumble I mentioned earlier- well I’ve already polished that down. Slurping the last bit with creamy custard as I type. But I’m sure I’ll be making it again when I head back home. To savor the taste and the memories of home. With Tanzanian pineapples naturally that I hope to take back with me.
Catch you when I’m back in Dubai.

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp soda bicarbonate
• 1/2 tsp salt
• 6 tbs butter, room temperature
• 1 1/4 cups sugar
• 2 eggs
• 1/2 cup raw pistachio milk (can use normal milk)
• 4 tbs pistachio meal
• Strawberries, hulled and cut into half (approx 1/2 cup)

Details

Adapted from sipsandspoonfuls.com

Preparation

Step 1

Preheat the oven to 180 degrees Centigrade and grease a 9 inch cake pan with butter. In a bowl, mix together the first four ingredients. Using the paddle attachment on your stand mixer, beat the butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Scrape sides of the bowl if necessary. With the mixer speed on low, add the pistachio milk alternating with the flour mixture until just mixed. Stir in the pistachio meal. Put batter into cake pan and place strawberry halves on top of the batter. Press them in very slightly into the batter. Bake for approximately 50 minutes or until skewer comes out clean. Cool on a wire rack.