Pistachio cakes
Ingredients
- 125g unsalted butter, softened
- 165g (¾ cup) castor sugar
- 5ml (1 tsp) vanilla extract
- 2 large eggs
- 185g (1¼ cups) plain flour, sifted
- 5ml (1 tsp) baking powder
- 40g (¼ cup) chopped pistachio nuts
- 125ml (½ cup) milk
- 2 x 500g packets ready-to-roll white icing
- icing sugar, for dusting
Instructions
Preheat the oven to 160ºC.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy, about 10 – 15 minutes.
Add the eggs one at a time, beating well after each addition.
Fold through the flour, baking powder, pistachios and milk until well combined.
Spoon the mixture into 3 lightly greased, 12-hole, 1½-tablespoon-capacity mini muffin trays. Bake until cooked through when tested with a skewer, about 10 – 15 minutes. Remove from the oven and cool on wire racks.
Roll out the icing on a surface dusted with icing sugar to 3mm thick. Use a 7cm round cookie cutter to cut out 36 rounds from the icing. Use a star-shaped patchwork cutter to gently press patterns into the rounds.
Place a round over each cake, trim the edges and tie with a ribbon.
