These little cakes are so pretty but also surprisingly easy to make! The pistachio adds a lovely subtle flavour that goes well with the light and airy sponge layers. A perfect addition to afternoon tea or as a quick snack with a coffee.



For the cake:

  • 85g pistachios
  • 140g golden caster sugar
  • 140g butter, softened
  • 2 eggs
  • 140g self-raising flour
  • 5 tbsp milk

For the decoration:

  • Icing made from 150g icing sugar, sifted
  • Green food colouring
  • 25g pistachios, crushed
  • Edible glitter

Makes approximately 12 cakes



  1. Preheat oven to 160°C / 140°C fan / Gas mark 3
  2. Finely chop the pistachios so they have a powdered consistency and blend with half the sugar
  3. Mix pistachios and sugar with the remaining sugar and butter
  4. Fold in the flour, add the milk and beat until smooth
  5. Pour the mixture into a non-stick shallow baking tray (approximately 9″ x 13″, with a depth of at least 0.5″) and make sure that it is evenly distributed
  6. Bake the mixture for 10-15 minutes, until the top has just started to brown and leave it to cool on a wire rack
  7. One the sponge has cooled, use a ruler to divide it into evenly-sized squares (mine had sides of 1.5″)
  8. Make the icing by mixing the icing sugar with enough water to form a thick, but still slightly runny, consistency. Add a couple of drops of food colouring so that the icing becomes a pale, pastel green colour
  9. Assemble the cakes by putting a layer of icing in-between the squares and finish each cake with a circle of icing and sprinklings of chopped pistachios and glitter





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