Pastel Dream Pistachio Cake

I’m just nuts about pistachio flavour, and love it in both ice cream and cakes. This cake is easy-peasy to make and a delight to eat!

For this cake I like a lighter flour. You can use plain wheat flour or light spelt flour, or a gluten free for this recipe, Just add 1 teaspoon baking powder if you’re not using self raising flour. If, you want to make the cake more wholesome, use whole wheat flour instead, the flavour and texture will be more robust, which has some charm too.

Here’s how to make this super easy and delicious cake:
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Pistachio cake
Serves 10:
200g mild olive oil for baking
200g crystal sugar, or if you prefer use coconut or brown sugar
300g self-raising flour
1 teaspoon vanilla extract
150g pistachio nuts without shells, ground fine
1 mashed banana
200g vegan yogurt
⅓ teaspoon salt

“Vegan Mascarpone” Frosting;
200 ml vegan creme fraiche or natural cream cheese (or cashew cream)
2 teaspoon maple or agave syrup
⅕ teaspoon red food colouring (optional) (you can also use 2 teaspoons pureed cooked beetroot, or pink dragon fruit flesh, for a 100% natural food colour
1 teaspoon lemon juice
a wee pinch of salt

Instructions:
Pre-heat the oven to 160℃. Fold in parchment paper in your baking tin and grease it with olive oil. Mix with the rest of the olive oil with the cake ingredients and pour into the tin. Bake for an hour. Let cool.
Mix the Frosting together and chill while the cake is baking. When the cake has cooled. Dabble the frosting on the the top of the cake or serve it as a cream with a slice of cake.