Vanilla and poppy seed cake with pistachios

Vanilla and poppy seed cake with pistachios

Total: 1 hr 20 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 239 kcal
, Fat: 12 g
, Carbohydrate: 25 g
, Protein: 6 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake batter

125 g butter, soft
150 g sugar
½ tbsp vanilla paste
1 pinch salt
4 eggs
150 g white flour
60 g soya flour
1 tsp baking powder
½ parcel blue poppy seeds (approx. 20 g)

To bake

2 dl orange juice

To decorate

100 g icing sugar
1 tbsp orange juice
100 g salted, roasted pistachios shelled, coarsely chopped
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Utensils

One loaf tin (approx. 25 cm), lined with baking paper

How it's done

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Cake batter

Place the butter, sugar, vanilla and salt in a bowl, mix using the whisk attachment on a mixer. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, baking powder and poppy seeds, mix into the batter. Transfer the batter to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly with a wooden skewer. Pour the orange juice over the warm cake. Remove the cake from the tin and place on a rack to cool.

To decorate

Mix the icing sugar and orange juice to make a thick icing, spread on top of the cake, sprinkle with the pistachios, leave to dry.

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