Spice Cake with Icing and Pistachios






Beat butter and sugar with a whisk or food processor until fluffy. Gradually stir in the eggs. Then stir in the sour cream and orange zest.


In a separate bowl, mix together the flour, baking powder, cardamom, cinnamon, salt and almonds. Add the flour mixture to the batter and stir.


Remove the baking tin from the machine with a clockwise rotating movement. Line the baking tin (without dough hooks) with parchment paper. Add the batter to the baking tin and place in the breadmaker. Select programme 18 from the menu and set to bake for 60 minutes. Close the lid and start the baking process by pressing the “Start” button.


As soon as the machine beeps eight times, open the lid and remove the baking tin. Remove the cake with the parchment paper from the baking tin and leave to cool.


In the meantime, separate the egg for the icing. Stir the egg white with the icing sugar and lemon juice until smooth. Carefully remove the parchment paper from the cake and place the cake on a plate. Decorate the cake with the icing using a spoon and garnish with pistachios.


Spice Cake with Icing and Pistachios

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120g Soft Butter
200g Brown Sugar
2 Egg
230g Sour Cream
2 tsp Grated orange zest
200g Plain Flour
1 tsp Baking powder
2 tsp Ground Cardamom
1 tsp Ground Cinnamon
1/2 tsp Salt

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