Pistachio cakes

November 10, 2014 (Last Updated: January 11, 2019)

Pistachio cakes

Serves: 36
Cooking Time: 40 mins


  • 125g unsalted butter, softened
  • 165g (¾ cup) castor sugar
  • 5ml (1 tsp) vanilla extract
  • 2 large eggs
  • 185g (1¼ cups) plain flour, sifted
  • 5ml (1 tsp) baking powder
  • 40g (¼ cup) chopped pistachio nuts
  • 125ml (½ cup) milk
  • 2 x 500g packets ready-to-roll white icing
  • icing sugar, for dusting



Preheat the oven to 160ºC.


Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy, about 10 – 15 minutes.


Add the eggs one at a time, beating well after each addition.


Fold through the flour, baking powder, pistachios and milk until well combined.


Spoon the mixture into 3 lightly greased, 12-hole, 1½-tablespoon-capacity mini muffin trays. Bake until cooked through when tested with a skewer, about 10 – 15 minutes. Remove from the oven and cool on wire racks.


Roll out the icing on a surface dusted with icing sugar to 3mm thick. Use a 7cm round cookie cutter to cut out 36 rounds from the icing. Use a star-shaped patchwork cutter to gently press patterns into the rounds.


Place a round over each cake, trim the edges and tie with a ribbon.

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