The Dream Cake

The Dream Cake

There is reasoning behind the name of this cake apart from the fact it tastes absolutely heavenly. In fact the truth is, it all started with a dream. A dream which woke me up at 4am a couple of weeks ago which seemed so genius that I had to get up and formulate said dream into a recipe right then and there, pyjamas and all.

What exactly is the dream cake you ask? Well, it’s a perfectly moist, sweet, nutty pistachio cake with an equally gorgeous strawberry and white chocolate buttercream frosting. Swoon.



  • 300g butter, room temperature
  • 300g sugar
  • 6 eggs
  • Salt
  • 2 tsp baking powder
  • 210g flour
  • 75g unsalted ground pistachios

Cream filling:

  • 250g  butter, room temperature
  • 500g icing sugar
  • Strawberry flavouring, 1-2 teaspoons
  • 200g white chocolate, melted and cooled


  • Crushed pistachio’s
  • White chocolate cigarillos


Preheat oven to 190°c, butter and line cake tin.


Cream together butter and sugar until a pale yellow. Add half the eggs and half the flour, mix well. Then add the rest of the eggs, flour, pistachios, pinch of salt and baking powder, beat for 1-2 minutes. Ideally you want the mixture to be ultra smooth and fluffy.

Pour the mixture into a lined cake tin (I used an 8″ here) and bake for 30-40minutes, as ovens tend to vary.

Cream filling:

Cream together butter and icing sugar. Add strawberry flavouring and mix well. Melt chocolate over a pan of simmering water and leave to cool slightly before mixing into the butter icing mix. Mix again to ensure a smooth and lightly whipped texture.

To assemble:

Once the cake has completely cooled, place it bottom up so you have a nice flat surface as the top. Cut into two halves and ice the middle before sandwiching it back together.

Cover top and sides of the cake in icing then put in the fridge for 10-15 minutes so the icing can set. Remove from the fridge and add another layer of icing. Make sure the top of the cake is nice and smooth, but don’t worry too much about the sides if you are using cigarillos.

Carefully place the cigarillos around the sides of the cake. I didn’t want the cigarillos to come up above the height of the cake so I simply broke them in half, however, if you would like to do a Lorraine Pascale and fill the cake with fruit, then I suggest leave the cigarillos as they are.

Sprinkle the top of the cake with crushed pistachio nuts and voila. Heaven.


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