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The Pistachio Affair

The Pistachio Affair

Regular price £38.00 GBP
Regular price Sale price £38.00 GBP
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Some affairs are worth having.


Built on three layers of pistachio-infused sponge, The Pistachio Affair brings together silky pistachio cream, crunchy golden kunafa, sweet raspberry filling and delicate rose petals for a cake that's rich in flavour, texture and a little bit of drama. Every bite delivers the perfect balance of crunch, creaminess and sweetness, making it a true showstopper for celebrations, gifting or simply treating yourself.


The Build

The Foundation

Soft pistachio-infused sponge layered with crispy golden kunafa and silky pistachio cream for the perfect crunch-meets-cream beginning.


The Heart

A vibrant layer of raspberry filling paired with smooth vanilla cream, bringing sweetness, freshness and balance to every slice.


The Crown

Finished with a generous layer of pistachio cream, roasted pistachios and delicate rose petals for a beautifully indulgent finale.

Because sometimes, you deserve a Ding Dong moment.

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Ding Dong Cake

Contains

Icon Nuts
Icon Milk
Icon Eggs
Icon Soya
Icon Wheat

Suitable

Halal Halal
Vegetarian Vegetarian

Produced in a facility that handles Gluten (wheat, barley, rye, oats, spelt), Milk, Eggs, Nuts, Soya, and Sulphites. May contain traces of these allergens.

Plain Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin, Folic Acid), Granulated Sugar, Whole MILK, Rapeseed Oil, Whole EGG, Pistachio Powder (PISTACHIO), Baking Powder (Disodium diphosphate, sodium hydrogen carbonate, WHEAT starch), Salt, Vanilla extract (Fructose syrup, vanilla extract, propylene glycol, vanilla beans, caramel), Green Color(E102 Tartrazine,E131 Patent Blue V), Water, Creme Patisserie(Sugar, Modified Starch, WHEY Powder, MILK Powder, Vegetable Oil (Palm, Coconut), Skimmed MILK Powder, Lactose, Stabilisers: E263, E450(iii), E339(ii), Glucose Syrup (Dried), MILK Protein, Emulsifier: E472b, Colours: E160b(ii), E101(i), Acidity Regulator: E500(ii)), Pistachio Chocolate (Sugar, hydrogenated vegetable fat (palm), whey milk powder, whole milk powder, emulsifiers (E-492, E-322 sunflower lecithin, E-472), spirulina extract, cocoa powder, flavouring, colouring (E-161b), salt), Whipping Cream-Unsweetened (Skimmed MILK Powder, Palm Kernel Oil, Water, Palm Oil, Modified Maize Starch, Flavourings (MILK), MILK Protein, Thickener (E415), Acidity Regulator (E331, E340), Emulsifiers (E471, E332, E435), Salt, Colour (Beta Carotene)), Pistachio Flavour (Natural Flavouring substances, triacetin E1518, propylene glycol E1520), Mascarpone (Cream, MILK Protein, Citric Acid), Icing Sugar (Sugar, Tricalcium Phosphate), Pistachio Spread (Sugar, Vegetable Oils (Karite, Sunflower), Pistcahio Paste, LACTOSE, Whey MILK Powder, Skimmed MILK Powder, Emulsifier (E-322 SOYA Lecithin, E-471), Spirulina Extract and Natural Colour (Lutein)), White Chocolate Drops (sugar, cocoa butter, full MILK powder, SOYA lecithin, natural vanilla flavour), Kunafa (Wheat flour, Water), Pistachio Compound (glucose-fructose syrup, sugar, PISTACHIO , water, colouring foods (stinging nettle concentrate, spinach concentrate), natural flavouring), Raspberry Jam, Pistachio (NUT), Dried Raspberry

Type

Per 100g

Energy (kcal)

357.62

Energy (kJ)

1492.76

Fat (g)

19.5

Saturates (g)

7.3

Carbohydrates (g)

41.1

Sugars (g)

29.14

Fibre (g)

0.57

Protein (g)

4

Salt (g)

0.51

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Keep your Ding Dong at its best.

Store in a cool, dry place away from heat and sunlight, and remove from outer packaging on arrival.
Fresh products should not be left outdoors.

Enjoy Within:

  • Doughnuts: 3 days (best at room temperature, avoid refrigeration)
  • Brownies, Blondies & Cookies: 5 days (refrigeration can extend freshness; bring to room temperature before serving)
  • Cakes: 3–5 days (refrigerate cream-filled cakes; allow 20–30 minutes at room temperature before serving)

Freezing:
Suitable products can be frozen on the day of delivery in airtight packaging. Defrost fully at room temperature. Do not refreeze.

Fresh hits different enjoy your Ding Dong at its peak.

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