Pistachio Cake

Instructions

1. Preheat your oven to 140’C fan/160’C conventional
2. Grease a 25x35cm baking tray and line with baking paper
3. Blitz 60g of pistachios into small pieces
4. Add these pistachios to the sugar and cardamom in a large mixing bowl
5. Add the oil and vanilla, and whisk until incorporated
6. Then add the 400 ml oat milk and continue to whisk
7. In a separate bowl, mix the flour, salt and baking powder
8. Sieve the flour mix into the wet mix and briefly whisk to mix. Then fold to ensure the flour has been fully incorporated
9. Pour the batter into your lined tray and bake for 50 mins in the middle rack of your oven. A toothpick should come out clean
10. Allow the cake to cool for 10 mins before transferring to a wire rack to cool completely
11. During this time heat the vegan sweetened condensed milk and oat milk together in a saucepan over low heat until the edges just begin to bubble. Turn the heat off and add a pinch of saffron and leave briefly to infuse and for the mixture to cool down
12. Once cooled, transfer the cake back to the tray and poke all over with a toothpick or chopstick, then pour the milk mixture all over
13. Allow the cake to sit for 30 mins at room temperature, then cover with cling film and place in the fridge for a minimum of 2 hours for the sponge to soak up all the milk. For best results leave overnight
14. Then whisk the vegan double cream, icing sugar and vanilla together until thickened. Do not over whisk or the cream will begin to clump. Use an electric whisk for ease
15. Place the whipped cream over the cake and smooth till even
16. Blitz 20g of pistachios until ground and scatter over the cake
17. Best served cold