Mirage Recipe
Prep: 45 mins
Cook: 45-60 mins
Serves: 4 people
Strawberry season is around the corner, that means it’s time to take your traditional pound cake recipe to a whole new level. Toss in some rich, chopped pistachios and you have a marriage made in heaven with this perfect spring, summer, and any time of year dessert!
For more seasonal dessert recipes, visit @mirage_margarine on Instagram.
Ingredients
Pistachio Cake
1 cup
Mirage Margarine
1 cup
granulated sugar
1/2 cup
sour cream
4
eggs
1 tsp
vanilla extract
2 cups
all-purpose flour
1 tsp
baking powder
1/4 tsp
salt
1 cup
pistachios, shelled and chopped
Toppings
1 pint
fresh strawberries
1/4 cup
icing sugar
for topping
whipped cream
Directions
Pistachio Cake
Pre-heat your oven to 325F (160C).
Cream together the Mirage margarine, sugar and sour cream, until light and fluffy.
Add in the eggs and vanilla extract, and continue creaming until fully combined and fluffy.
In a separate bowl, combine the flour, baking powder and salt. Add this to the bowl with the wet ingredients. Add in the pistachios and begin folding the mixture together, just until it’s even and you no longer see any flour.
Pour the batter into a loaf pan, lined with parchment. The parchment will help you lift out the loaf when you’re done.
Bake the loaf in the oven for about 45-60 minutes, or until golden on the outside, and a stick inserted into the center comes out clean.
Assembly
While the cake is baking, begin cleaning and washing the strawberries. Slice the strawberries and add them to a large bowl. Sprinkle on the icing sugar and stir them occasionally, until there is a light pink syrup in the bottom of the bowl.
Allow the cake to cool for about 30 minutes. Then slice it into thick or thin pieces, depending on your preference. Top with a healthy portion of the juicy strawberries and whipped cream. For a little extra garnish, dust the dessert with a little icing sugar.
