Salted Vanilla and Pistachio Cake
- Rosie
- May 1
- 1 min read
Two layers of soft, tender salted vanilla sponge paired with two layers of nutty pistachio sponge. Filled with gooey vanilla custard and finished with a pistachio buttercream, this cake is absolutely delicious!
Salted Vanilla and Pistachio Cake
Here’s Why You’ll Love This Salted Vanilla and Pistachio Cake:
One batter turns into two delicious flavours - creamy salted vanilla and nutty light pistachio
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Custard: Homemade, its thick and luscious, sandwiched between each layer of sponge for an oozing centre that gives the classic gooey texture of a pudding
Recipe
