Description
An elegant and light mini cake featuring a vanilla sponge strawberry buttercream filling and a crunchy pistachio coating.
Ingredients
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60g self-raising flour.
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60g golden caster sugar.
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60g margarine.
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1 large egg.
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65g fresh strawberries.
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85g unsalted butter.
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300g icing sugar.
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50g chopped pistachios.
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1/2 tbsp lemon juice.
Instructions
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0Preheat oven to 180C and line four mini cake tins with greaseproof paper.
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Cream margarine and sugar then beat in the egg and vanilla extract.
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Fold in flour and baking powder then divide between tins and bake for 12 minutes.
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Puree strawberries and lemon juice then sieve to create a seedless base.
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Beat butter and icing sugar then gradually add puree to form a smooth buttercream.
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Slice cooled sponges horizontally and sandwich with the berry filling.
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Spread buttercream over the sides and roll in chopped pistachios until covered.
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Refrigerate for 10 minutes to set before serving at room temperature.
Notes
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Using fresh sieved strawberry puree is the key to the professional seedless texture of the icing.
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These cakes are perfect for social events and can be stored for up to 3 days in an airtight container.
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Chopped pistachios add a healthy fat source and essential crunch to the artisanal profile.
- Prep Time: 30 mins.
- Cook Time: 12 mins.
- Category: Dessert.
- Method: Baking.
- Cuisine: British Fusion.
Nutrition
- Serving Size: 1 mini cake.
- Calories: ~ 345 kcal.
- Sugar: ~ 42g.
- Sodium: ~ 180mg.
- Fat: ~ 18g.
- Saturated Fat: ~ 9g.
- Unsaturated Fat: ~ 9g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 52g.
- Fiber: ~ 2g.
- Protein: ~ 4g.
- Cholesterol: ~ 50mg.
Keywords: Pistachio Cakes, Mini Strawberry Cakes, Individual Desserts, Healthy Baking Recipes, Strawberry Buttercream, New York Recipe.