Gluten Free Pistachio Ombre Slice

I use ground pistachio nut for this moist cake and layer with cream cheese buttercream.

Ingredients make 18 slices

250 g butter

250 g caster sugar

250 ml  eggs

250 g ground pistachio

Apple green colour

Method

Preheat oven to 180ºC normal bake. Mix butter and sugar in a bowl until creamy. Add eggs gradually and mix until combined. Blend in the ground pistachio and mix evenly. Divide the mixture in three bowls. Add green colour to each bowl, end result is three shades of green. Spread each mixture evenly into 3 greased and baking paper lined 28 x 18 cm cake tins. Bake in the oven for approx. 40 minutes. Allow cooling in the fridge for 60 minutes. Turn the darkest green cake upside down on a tray with baking paper and spread a layer of cream cheese buttercream on top. Place the medium green coloured cake on top and spread another layer of cream cheese buttercream. Place the last cake on top and finish with a layer of cream cheese buttercream. Place the cake in the fridge for 30 minutes before cutting into slices. Keep the cakes stored in airtight container in the fridge.

Note: To make it as a dessert use vanilla or mint mousse instead of cream cheese buttercream.