Because everything’s sweeter with sugar.
If the spark’s been missing between you and your bae, there’s an easy way to bring back the magic that doesn’t involve counselling or lingerie: baking.
Like they say, actions speak louder than words and dedicating an afternoon to cooking up these sweet little strawberry pistachio love cakes will show your boo you care far more than any Victoria’s Secret outfit ever could (though combining the two is never a bad idea).
Pretty as a picture, these treats have a devilishly good fluffy centre, balanced with crunchy pistachios and a sugar encrusted ganache. And they know their way to everyone’s heart…
- 1/2 cup of softened butter
- 1 cup of caster sugar
- 1/2 teaspoon of vanilla bean paste
- 2 eggs at room temperature
- 1 1/2 cups of self-rising flour, sifted
- 1/2 cup of milk
- 1/3 cup of fresh strawberries, diced into small pieces
- 1/3 cup of cream
- 3/4 cup of white chocolate
- Crushed pistachios
- Preheat oven to 305°F/150°C and spray a mini bundt-cake tray with cooking oil.
- Using an electric mixer, cream the butter, sugar and vanilla bean paste until it’s light and fluffy.
- Add eggs and then beat until well combined.
- Add half of the sifted flour and beat until the mixture is just combined, then add the milk. Once combined, add the remaining half of the sifted flour and beat until just combined.
- Add the strawberries by folding them through the mixture using a spatular.
- Spoon the mixture into a piping bag and fill each bundt-cake hole with the batter so they’re two thirds full.
- Bake for 15 minutes or until the cakes are slightly golden. Test via sticking a wooden skewer in the centre, if it comes out clean they’re cooked.
- Leave cakes to cool in the tray for 10 minutes before inverting onto a wire cooling rack.
- While the cakes are cooling, make the ganache icing. Start by adding the cream and white chocolate to a saucepan. Stir together over a medium-low heat until the chocolate has melted and the mixture is smooth.
- Once both the icing mixture and cakes have cooled completely, spoon over the ganache and finish with a sprinkle of crushed pistachio.
Recipe and image courtesy of Treats For Evie.