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Strawberry Pistachio Slab Cake
Ingredients
- 1 2/3 cups pistachios 230g
- 375 g butter softened
- 3 cups caster sugar 660g
- 8 Coles Australian Free Range Eggs
- 1 1/2 cups plain flour 225g
- 3/4 cup self-raising flour 110g
- 1 cup sour cream 250g
- 750 g strawberries halved
- 2 tbs Coles Pistachio Spread warmed
- pistachio to serve; chopped
- Strawberry syrup
- 200 g strawberries
- 1 cup caster sugar 220g
- Pistachio mascarpone
- 500 g mascarpone
- 600 ml thickened cream
- 1/2 cup icing sugar 80g
- 1/2 cup Coles Pistachio Spread 125ml
Directions
- Preheat oven to 180°C (160°C fan-forced). Grease the base and sides of a 6cm-deep, 20cm x 30cm (base measurement) cake pan and line with baking paper. Place the pistachios in a food processor and process until finely ground.
Step 2 - Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour, ground pistachio and sour cream and stir to combine. Spoon into prepared pan and smooth the surface. Bake for 50 mins-1 hour or until a skewer inserted in the centre comes out clean. Set aside for 15 mins to cool, then turn onto a wire rack to cool completely.
Step 3 - Meanwhile, combine strawberry, sugar and 1 cup (250ml) water in a saucepan over medium-low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 5 mins or until syrup thickens slightly.
Step 4 - Use an electric mixer to whisk the mascarpone, cream, icing sugar and pistachio spread in a large bowl until firm peaks form.
Step 5 - Use a large serrated knife to trim top of cake to level. Cut the cake in half crossways. Place cake base in pan and brush with half the strawberry syrup. Spread one-third of the pistachio mascarpone over the strawberry syrup. Arrange two-thirds of the strawberries evenly over pistachio mascarpone. Spoon over half the remaining pistachio mascarpone. Brush top and cut-side of cake top with the remaining strawberry syrup. Place, cut-side down, over mascarpone mixture.
Step 6 - Chill cake in the fridge for 4 hours or overnight to set.
Step 7 - Turn the cake onto a serving platter. Spread remaining pistachio mascarpone over the top and drizzle with warm pistachio spread. Decorate with remaining strawberries. Sprinkle with chopped pistachio to serve.
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