Pistachio Cake
"A Pistachio Cake with a soft, moist crumb that actually tastes of pistachios. Rarer than you think! Frosted with Cream Cheese Fluff...."
INGREDIENTS
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125g/ 4.4oz (just shy 1 cup) pistachio kernels (, unsalted (Note 1))
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1 cup plain flour ((all-purpose flour))
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1 1/4 tsp baking powder
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1/4 tsp baking soda ((bi-carb soda) (Note 2))
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1/4 tsp cooking salt / kosher salt
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3/4 cup yogurt (, plain, full-fat, at room temperature (Note 3))
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60g/ 4 tbsp unsalted butter (, melted and slightly cooled)
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1/4 cup plain oil ((canola, vegetable, cottonseed etc))
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3/4 cup caster sugar ((superfine sugar))
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1/2 tsp vanilla extract
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1 large egg ((50-55g/2oz), at room temperature)
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4 drops green food colouring (, optional (Note 4))
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100g/ 3.5oz cream cheese (, at room temperature (block best, tub ok))
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3/4 cup thickened cream ((heavy cream) or whipping cream (Note 5))
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3 tbsp caster sugar ((superfine sugar))
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1/2 tsp vanilla extract
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2 tsp lemon juice ((optional))
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Pinch of salt
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