ApplePistachioTeacake

Sweet Treats – Apple and Pistachio Teacake

It’s apple time. Now is your best bet to buy apples that are in season, ripe, bounteous, perfect for baking, instead of the chalky and soft fruit we eat out of cold storage through the rest of the year.

Pistachios are also in season, making this cake the perfect baking item on your to-do list. It’s wonderful for lunch boxes too.

You can substitute for any type of firm, crispy, tart-tasting apple and you can use walnuts as well, or leave out the nuts completely.

ApplePistachioTeacake

Serves at least 8

INGREDIENTS

  • 1 cup self-raising flour
  • ¼ cup plain flour
  • 1 tbsp custard powder
  • 2 tsp ground cinnamon
  • 2 eggs
  • ½ cup caster sugar
  • ½ tsp vanilla extract
  • 125g butter, melted
  • ½ cup (125 ml) milk
  • 2 apples, peeled, cored and cut into small dice
  • 50g (2 tbsp) fresh shelled unsalted pistachios, chopped roughly

Glaze:

  • 20g butter, melted
  • 25g (1 tbsp) shelled unsalted pistachios, extra, finely chopped
  • 1 tbsp caster sugar
  • 1 -2 tsp ground cinnamon

METHOD

Preheat oven to 180°C. Brush a 20cm round spring-form cake tin with oil and line the base with baking paper. Set aside.

Sift flours, custard powder and cinnamon into bowl, set aside.

In another bowl, use electric beaters to whisk the eggs and sugar for at least 10 minutes until the mixture is trebled in bulk and pale and thick. Add vanilla and beat well. Add sifted flours and stir briefly to combine. Add the melted butter and milk and beat until just combined.

Spoon two-thirds of the mixture into prepared tin and smooth surface. Scatter the diced apple and pistachios over the batter.

Gently spoon small amounts of the remaining batter over the apples and pistachio mixture and use the back of the spoon or spatula to smooth the surface so that the fruit and nuts poke through. As the cake cooks it will cover up most of the fruit so don’t worry too much if this layer doesn’t seem to cover it all. It will.

Bake for 25 minutes or until an inserted skewer comes out clean. Allow the cake to cool in the tin for 5 minutes, then turn onto a wire rack.

Glaze: While cake is still warm, melt butter and toss extra pistachios through the butter to warm through, then pour the butter and nuts carefully over the surface of the cake. Sprinkle with combined cinnamon and sugar. Serve warm with butter.

COST
$4.35 for 8 to 12 slices

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