There has been palpable excitement in the son’s life as he’s off for his first sleepover. They’ve had a day out by the lake – rappling, rock climbing, Burma bridge crossing. Then it’s back to school for a bonfire night, star-gazing & studying constellations…finally the much-awaited sleepover! We’ve almost had to gag & bind him down ‘coz he’s gone bonkers planning, making lists,sticking reminders…driving us up the beanpole! He woke up this morning with a 1000 watt smile, saying this is the day he’s been waiting for “all his life”!
A cake for snacks featured in one of his many lists & reminders. I made this for him last evening.
‘Sleepover Cake’…or so it’s come to be called!
I love the combination of chocolate & pistachio nuts…by way of taste, as well as colour! Just because DH happened to go to Dubai for a day & saw these nuts…& thought the mad baker would love to try something with them. Of course I would…no problem! With opportunity knocking in the form of a sleepover, I wentover & used them right away!
Ingredients:
Butter-100 gms
Sugar – 1 1/2 cups
Eggs – 4
Vanilla Essence- 1tsp
Flour – 1 cup
Whole wheat flour – 1/2 cup
Cocoa – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt – 1/8 tsp
Yogurt – 6 tbsps
Cream – 3 tbsps (25% fat)
Juice of 1/2 lime
Chocolate-chips – 1/2 cup
Pistachio Nuts – 1/2 cup/chopped
Out of the oven late in the evening…smelling good!
- Preheat oven to 180 deg C. Line, grease & flour bottom of 8” spring form ring tin. Grease & flour the sides.
-
Sift the dry ingredients together. Keep aside.
-
Mix the yogurt + cream + lime juice in a small bowl. Keep aside.
-
Beat the butter + sugar well until light and fluffy.
-
Beat in the eggs & vanilla essence.
-
On low speed, beat in the dry ingredients alternatively with yogurt and cream mix…in 3 goes.
-
Stir in the chocolate chips and chopped pistachios.
-
Put the batter into the tin and level out. Sprinkle with flaked pistachios & chocolate sprinkles if desired.
-
Bake for approximately 60 mins, or till the tester comes out clean.
-
Cool in tin on rack for 10 mins, remove sides of spring form tin, & cool on rack for 30 mins.
-
Remove from base, handling gently as it’s quite delicate while warm.
-
This cake is delicious and moist when fresh out of the oven!!
Note: Check after about 45 minutes. If you find that the top is browning too fast, loosely place a sheet of foil over the top.