Before this, I hadn’t baked just a straightforward cake for ages. I was really starting to miss the feel of beating butter and sugar together, of breaking eggs and the hard to describe sound of batter as it’s mixed around the bowl.
But, most of all, I was missing the taste of cake. Unsurprisingly, I have eaten far less cakes since being gluten free than at the peak of the gluten-ful diet I previously enjoyed. A craving for cake can really only be satisfied by cake, and this one pulls no punches. Full of butter, sugar and white chocolate, this cake is unashamedly unhealthy.
I have been experimenting with replacing wheat flour in various recipes over the past six or months, with, admittedly, varying degrees of success. My preferred substitute is rice flour, which I think has a really delicious flavour. The one downside of rice is, however, it’s tendency to suck all moisture out of anything. I have it on extremely good authority that the whole putting your phone in a bowl of rise after you drop it in the toilet thing actually does work, and I can totally vouch for the dryness of rice. I’ve been battling against dry gluten free cakes for month, and then I had this revelation.
This cake was perfectly moist and soft all thanks to the addition of some chopped pistachios. Turns out that not only are nuts a delicious cake ingredient, but their oil really helps to combat the dryness issue. A cake miracle. I would highly, highly recommend the combination of white chocolate and pistachio. I can’t resist putting dried rose petals on top of anything (must have something to do with my name…!) but how you decorate is completely up to you! Gluten free or not, this is a cake you don’t want to not eat!
Pistachio and White Chocolate Cake
220g unsalted butter softened
220g caster sugar
4 large eggs
250g self-raising flour
1 tsp baking powder
50g coarsely chopped pistachios
50g white chocolate, roughly chopped
Preheat the oven to 180 degrees.
Begin by creaming together your butter and sugar, then add the eggs, one at a time, mixing well after each addition. Add the flour, baking powder and milk and mix well before adding the pistachios and white chocolate (easy!)
Spoon the mixture into a greased and lined cake tin, and bake for about 30 minutes, or until it is slightly golden and crisp on top. A skewer inserted into the centre of the cake should come out clean.
For the icing:
150g white chocolate
150g butter, slightly softened
150g icing sugar
pistachios, to decorate
rose petals, optional
Begin by melting your white chocolate in a bowl over a pan of gently simmering water. Be careful- white chocolate can burn more easily than normal chocolate, so make sure the water is only just simmering.
Beat your butter and sugar together until the mixture is light and fluffy, then add your melted, cooled chocolate and mix well.
Cut the cake in half, and spread half the icing over the bottom layer, then sandwich the other half on top. Spread the rest of the icing over the top of the cake and decorate. Perfect with a big cup of (green) tea!