Chopped Nut and Buttercream Gateau
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
- For the cake
- 1 cup unsalted butter
- 1 cup caster sugar (superfine)
- 4 large eggs
- 2 ¼ cups self-rising flour
- 1 tsp Baking powder
- ⅜ cup milk
- ½ cup chopped Pistachio
- 1 ¾ ozs white chocolate (finely chopped)
- For the icing
- 11 ozs white chocolate
- 1 ½ cups unsalted butter
- 3 cups powdered sugar
- vanilla extract
- To decorate
- Chocolate covered nuts
- 1 cup chopped Pistachio
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Beat the butter in a mixing bowl until light and soft. Gradually beat in the sugar.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and baking powder, then whisk in the milk.
4.
Fold in the pistachios and chocolate.
5.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Leave to cool slightly.
7.
Beat the butter until soft, then sift in the icing sugar and beat until smooth. Stir in the chocolate and vanilla until blended.
8.
Place 1 cake upside down and spread with some of the icing.
9.
Place the other cake on top and spread the remaining icing over the top and sides of the cake. Arrange the milk chocolate coated nuts around the edge. Sprinkle the pistachios in the centre. Chill before serving.
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