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Recipe

Pistachio and banoffee wedding cake

Recipe by Michaela from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pistachio cake:

• 5 cups cake flour
• 1tsp salt
• 1 cup butter
• 3 cups sugar
• 4 eggs
• 1tsp vanilla essence
• 3tsp almond essence
• 2 cups buttermilk
• 4tsp green food colouring
• 2tsp white vinegar
• 2tsp baking soda
• ½ cup pistachios

Pistachio buttercream:

• 250g softened unsalted butter
• 3 cups icing sugar
• ½ cup fresh cream
• 3tsp almond essence
• ½ cup pistachios

Vanilla sponge cake:

• 2 cup flour
• 2 cups sugar
• 8 eggs, extra large
• 1tsp vanilla extract
• 6tsp (heaped) baking powder
• 1 cup vegetable oil
• 1 cup boiling water

Caramel filling:

• 1 tin condensed milk
• 70g brown sugar
• 50g butter

Chantilly cream:

• 250ml whipping cream
• 2tbsp icing sugar
• ½tsp vanilla extract

Assembly:

• 4 bananas

Swiss meringue topping:

• 4 egg whites
• 1 cup caster sugar
• ¼tsp cream of tartar
• ½tsp vanilla extract

Meringues:

• 4 egg whites
• 1 cup caster sugar
• ¼tsp cream of tartar
• ½tsp vanilla extract
• Pink food colouring
• Turquoise food colouring

Preparation method

Pistachio cake:

  1. Preheat the oven to 180°C.
  2. In a mixing bowl, sift the flour and salt together.
  3. With an electric mixer, beat the butter until soft. Add the sugar, and beat until light and fluffy in texture.
  4. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
  5. Add the vanilla and almond extracts.
  6. In a measuring cup, combine the buttermilk and food colouring.
  7. Gradually mix in the buttermilk and flour, alternating between the two. Begin and end with the flour.
  8. In a small cup, combine the vinegar and baking soda. Allow the mixture to fizz, and then add to the batter.
  9. Divide the batter into four, and bake in greased baking tins for about 30-45 minutes.

Pistachio buttercream:

  1. Combine the butter, icing sugar, almond essence and cream together in a mixing bowl. Add more icing sugar to thicken, if necessary.
  2. Blitz the pistachios, and add to the buttercream mixture.

Assembly:

  1. Sandwich buttercream between the layers of cake.
  2. Stack the layers on top of each other.
  3. Cover the cake with the Swiss meringue frosting.

Vanilla sponge cake:

  1. Preheat the oven to 170°C.
  2. Prepare a round baking tin with parchment paper, and grease with Spray and Cook.
  3. Separate the egg whites from the yolks. Beat egg whites until stiff peaks form. Set aside.
  4. Beat eggs yolks, vanilla extract and sugar together until white in colour and fluffy.
  5. Sift in flour and baking powder, and combine. The mixture won't combine completely.
  6. Add the oil and boiling water, and mix gently into the flour and egg mixture.
  7. Once ingredients are all combined, gently fold in the egg whites. Try to keep as much egg white volume as possible when combining the whites.
  8. Pour the mixture evenly into the baking tin.
  9. Bake for 30 minutes, or until golden brown.

Caramel filling:

  1. Place all the ingredients in a medium-size saucepan.
  2. Cook the ingredients together until the caramel thickens, but does not boil.

Chantilly cream:

  1. Place all the ingredients in a metal mixing bowl.
  2. Mix the ingredients together with an electric hand-held beater. The cream will be ready when soft (but obvious) peaks form when whisk is lifted.
  3. Cover the bowl with cling wrap and place in the fridge.

Assembly:

  1. Cut just about halfway into the sponge cakes. Remove this centre area.
  2. Pour the caramel into this space, making sure it covers the whole area.
  3. Cut fresh banana into slivers and place them on top of the caramel.
  4. Pipe a layer of the cream on top of the bananas.
  5. Cover the bottom layer with the top layer of cake.
  6. Cover the cake with the meringue icing.
  7. Place cake tier on top of pistachio cake tier.
  8. Top with meringues.

Swiss meringue topping:

  1. Place a pot with water on the stove, and place a glass bowl on top of the pot.
  2. Place egg whites in the bowl over the pot, as well as the caster sugar and cream of tartar.
  3. Stir eggs and sugar until sugar dissolves.
  4. Add vanilla essence to the egg and sugar mixture.
  5. Remove bowl from heat.
  6. Whisk the contents of the bowl with a free-standing hand mixer, until the mixture becomes light and fluffy.

Meringues:

  1. Place a pot with water on the stove, and place a glass bowl on top of the pot.
  2. Place egg whites in the bowl over the pot, as well as the caster sugar and cream of tartar.
  3. Stir eggs and sugar until sugar dissolves.
  4. Add vanilla essence to the egg and sugar mixture.
  5. Remove bowl from heat.
  6. Whisk the contents of the bowl, until the mixture becomes light and fluffy.
  7. Divide the mixture into four. Colour one part light pink, one a bit darker, and the third part extremely pink. Colour the last part turquoise.
  8. Bake in the oven for 1 hour at 100°C. Leave in the oven to completely dry out.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.