Pistachio Cake Recipe | Tate and Lyle Sugars

Ingredients

• 227 g Butter
• 400 g Tate & Lyle Granulated Sugar
• 375 g All purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 2 Eggs
• 115 g Sour cream
• 240 ml Milk
• 6 tbsp Pistachio paste
• 2 tbsp Almond extract
• 2 tsp Vanilla extract
• 80 g Chopped pistachios
• 1 batch Buttercream
• 2 tbsp Pistachio paste
• 1 tsp Almond extract