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Pistachio-strawberry sheet cake with labne frosting

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  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre
  • High in protein

A sweet and tangy labne frosting and rosewater strawberries make this sheet cake extra special.

  • Serves10
  • Cook time40 minutes
  • Prep time30 minutes, + cooling, chilling & overnight draining time
Pistachio-strawberry sheet cake with labne frosting

Ingredients

  • 200g pistachios
  • 150g butter, softened
  • 1 cup (220g) caster sugar
  • 1/2 orange, rind finely grated, juiced
  • 4 free-range eggs, at room temperature
  • 1 cup (150g) plain flour
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 cup (125ml) milk
  • 250g strawberries, sliced
  • Turkish delight, chopped, to serve
  • Crushed pistachios, to serve

Labne frosting

  • 750g Greek-style yoghurt
  • 1/3 cup (115g) honey
  • 1 tsp vanilla bean paste
  • 1/2 cup (125ml) thickened cream

Rosewater strawberries

  • 3/4 cup (165g) caster sugar
  • 1/2 orange, rind finely grated, juiced
  • 250g strawberries, sliced
  • 2 tsp rosewater or vanilla bean paste

Nutritional information

Per Serve: Energy: 2276kJ/544 Cals (26%), Protein: 14g (28%), Fat: 37g (53%), Sat Fat: 18g (75%), Carb: 70g (23%), Sugar: 57g (63%), Dietary Fibre: 4g (13%), Sodium: 278mg (14%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the labne frosting, combine the yoghurt, honey and vanilla in a bowl. Line a sieve with muslin or a clean Chux cloth and place over a deep bowl. Spoon yoghurt mixture into the sieve. Loosely cover and place in the fridge for 6 hours or overnight to drain. Discard liquid. Combine cream and labne (drained yoghurt) in a bowl and use an electric mixture to whisk until soft peaks form.

  2. Step 2

    Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Place pistachios in a food processor. Process until finely ground. Use a clean electric mixer to beat the butter, sugar and orange rind in a large bowl until pale and creamy. Add eggs, 1 at a time, beating after each addition.

  3. Step 3

    Combine pistachio, flour, baking powder and salt in a clean bowl. Add to butter mixture, in batches, alternating with the milk and orange juice, and stir until just combined. Pour into the prepared pan and smooth the surface. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.

  4. Step 4

    Meanwhile, to make the rosewater strawberries, combine sugar, orange rind, orange juice and ½ cup (125ml) water in a medium saucepan over medium-high heat. Cook, stirring, for 4-5 mins or until sugar dissolves. Reduce heat to medium. Simmer for 5-6 mins or until liquid thickens slightly. Remove from heat. Gently stir in the strawberry and the rosewater or vanilla.

  5. Step 5

    Drizzle the cake with a little warm syrup from the rosewater strawberries. Place cake and rosewater strawberries in the fridge for 1 hour to chill.

  6. Step 6

    Transfer cake to a serving platter. Spread labne frosting over top of cake. Spoon over rosewater strawberries and drizzle over a little more syrup. Top with sliced strawberry, Turkish delight and crushed pistachio. Cut into squares.

Recipe tip

COOK. STORE. SAVE. 
Store any leftover syrup from the rosewater strawberries in a sealed jar in the fridge for up to 5 days. Enjoy it drizzled over pancakes, plain yoghurt or vanilla ice cream.

 

Pistachio-strawberry sheet cake with labne frosting

Pistachio-strawberry sheet cake with labne frosting
  • Serves10
  • Cook time40 minutes
  • Prep time30 minutes, + cooling, chilling & overnight draining time
Ingredients
  • 200g pistachios
  • 150g butter, softened
  • 1 cup (220g) caster sugar
  • 1/2 orange, rind finely grated, juiced
  • 4 free-range eggs, at room temperature
  • 1 cup (150g) plain flour
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 cup (125ml) milk
  • 250g strawberries, sliced
  • Turkish delight, chopped, to serve
  • Crushed pistachios, to serve

Labne frosting

  • 750g Greek-style yoghurt
  • 1/3 cup (115g) honey
  • 1 tsp vanilla bean paste
  • 1/2 cup (125ml) thickened cream

Rosewater strawberries

  • 3/4 cup (165g) caster sugar
  • 1/2 orange, rind finely grated, juiced
  • 250g strawberries, sliced
  • 2 tsp rosewater or vanilla bean paste
    Description

    A sweet and tangy labne frosting and rosewater strawberries make this sheet cake extra special.

    Method
    1. Step 1

      To make the labne frosting, combine the yoghurt, honey and vanilla in a bowl. Line a sieve with muslin or a clean Chux cloth and place over a deep bowl. Spoon yoghurt mixture into the sieve. Loosely cover and place in the fridge for 6 hours or overnight to drain. Discard liquid. Combine cream and labne (drained yoghurt) in a bowl and use an electric mixture to whisk until soft peaks form.

    2. Step 2

      Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Place pistachios in a food processor. Process until finely ground. Use a clean electric mixer to beat the butter, sugar and orange rind in a large bowl until pale and creamy. Add eggs, 1 at a time, beating after each addition.

    3. Step 3

      Combine pistachio, flour, baking powder and salt in a clean bowl. Add to butter mixture, in batches, alternating with the milk and orange juice, and stir until just combined. Pour into the prepared pan and smooth the surface. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.

    4. Step 4

      Meanwhile, to make the rosewater strawberries, combine sugar, orange rind, orange juice and ½ cup (125ml) water in a medium saucepan over medium-high heat. Cook, stirring, for 4-5 mins or until sugar dissolves. Reduce heat to medium. Simmer for 5-6 mins or until liquid thickens slightly. Remove from heat. Gently stir in the strawberry and the rosewater or vanilla.

    5. Step 5

      Drizzle the cake with a little warm syrup from the rosewater strawberries. Place cake and rosewater strawberries in the fridge for 1 hour to chill.

    6. Step 6

      Transfer cake to a serving platter. Spread labne frosting over top of cake. Spoon over rosewater strawberries and drizzle over a little more syrup. Top with sliced strawberry, Turkish delight and crushed pistachio. Cut into squares.