Chocolate pistachio cake with silky chocolate icing
100g pistachios
3 eggs
180g light muscovado sugar
300g very finely grated courgette
120g white rice flour
60g cocoa powder
2 tsp baking powder
¼ tsp salt
For the icing;
150g chocolate, melted
225g unsalted butter
3 tbsp cream
To finish;
50g coarsely chopped pistachios
· Preheat the oven to 180ºc, gas mark 4.
· Grease 2x 18cm loose bottom cake tins and line with silicone paper.
· Process the pistachios until they resemble powder.
· Whisk the eggs and sugar until pale and fluffy, approximately 2 minutes.
· Beat in the grated courgette and pistachio.
· Stir in the dry ingredients.
· Divide the mixture evenly between the 2 tins and bake for 30 minutes.
For the icing;
· Cream the butter and add the cream.
· Beat in the melted chocolate.
To finish;
Sandwich the cake with half of the icing and half of the pistachios. Finish with the remaining icing and nuts.