Chetna Makan's pistachio, cardamom and white chocolate cake recipe
Chetna Makan combines the flavours of pistachio and cardamom to make the lightest of white chocolate cakes. Perfect for afternoon tea.
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Hand mixer
- Cake pan
- Cake tester
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Parchment paper
Ingredients
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large free-range eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp cardamom seeds, crushed to a powder in a pestle and mortar
- 100ml milk
- 50g shelled, unsalted pistachios, plus a handful extra, all roughly chopped
- 50g white chocolate chips
- 150g white chocolate, broken in pieces
- 150g unsalted butter, softened
- Few drops vanilla extract
- You’ll also need…
- 2 x 20cm round cake tins
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