Raspberry Pistachio Cake
Raspberry Pistachio Cake - Enjoying a slice of cake with a hot drink is a treat that can brighten up any day, and when it's a vibrant and delicious homemade Raspberry Pistachio Cake that is packed full of Sweet Pistachio and tart Raspberry flavour, there is even more delight!
Ingredients
- 100 g Raspberries ½ Cup
- 125 g Pistachios Unsalted, 1 ¼ Cup
- 175 g Unsalted Butter ¾ Cup
- Pinch Salt
- 175 g Caster Sugar Or Granulated Sugar
- 3 large Eggs
- 100 g Self Raising Flour Self Rising Flour, ¾ Cup
- ½ teaspoon Baking Powder
- 1 teaspoon Pistachios Sliced
Icing
- 125 g Icing Sugar 1 Cup
- 6 Raspberries
- 15 - 25 ml Lemon Juice 1 - 2 tbsp
- Few drops Pink food colouring
Topping
- Pistachios Chopped
Instructions
- Preheat oven to 180 C/350 F/Gas Mark 4.Line a 20cm tin with Baking Paper.
- Toss the Raspberries in some Flour and set aside.
- Add the Pistachios to a food processor and pulse until finely ground.
- Add the softened Butter, Salt and Sugar to a large bowl. Cream together for 4-5 minutes until light and creamy with an electric mixer or stand mixer fitted with a paddle attachment.
- Add in the Eggs one by one on medium speed mixing between each addition. Make sure each egg is incorporated before adding the next one in.
- In a medium bowl, add the Flour, Pistachios and Baking powder. Mix well to combine.
- Fold the Flour mixture into the batter making sure to scrape the sides of the bowl with a rubber spatula at least once.
- Pour the batter into a greased 20 cm tin/8 inches lined with parchment paper/baking paper.
- Top with Raspberries and some slivered Pistachios.
- Bake the cake for 45 minutes or until a skewer inserted into middle comes out clean.
- Let the cake cool in the tin on a wire rack until completely cool.
- Meanwhile make the icing by mixing the Raspberries, Lemon Juice and Icing Sugar together in a bowl. Tip - Add more Icing Sugar if you would like it thicker and more Lemon or Water to make a thinner icing.
- Once the cake has cooled, drizzle over the icing and top with chopped Pistachios.
Notes
Tips and Notes
Use room Temperature Ingredients Make sure all of your ingredients are at room temperature before making the batter so that the mixture doesn’t curdle and binds together easily. Raspberries - Fresh or Frozen Use Frozen, freeze dried or Frozen Raspberries. Pistachios When you grind the Pistachios, aim for a coarse crumb with a mixture of sizes throughout. It is easy to take it too far at which point the pistachios start to turn into a pistachio butter. Toss Raspberries with some of the Flour Toss the Raspberries in some flour to stop them from sinking. Use a cake skewer to see if the Cake is done Insert a metal or wooden skewer into the centre of the cake. It should come out clean if it is done. Cup Measurements I have provided cup measurements to the recipe, however my recipes are made using a kitchen scale as this gives the best results. The cup measurements have been provided by an online calculator.How to serve
This Pistachio and raspberry Cake recipe tastes delicious plain, but you ca serve it with: A cup of your favourite hot drink - such as tea or coffee. A drizzle of Cream. A scoop of Vanilla Ice Cream.Variations
These are some flavour variations that pair really well with this Cake: Stir in some White Chocolate Chips Stir in some Lemon Zest Add ⅓ teaspoon Cardamom Powder Top with a White Chocolate ganache.Storage
This cake keeps well in an airtight container for up to 4 days. As it has fresh fruit in it, I would suggest keeping it in the fridge. I would not recommend freezing it.Nutrition
Calories: 377kcalCarbohydrates: 42gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mgSodium: 45mgPotassium: 184mgFiber: 2gSugar: 31gVitamin A: 575IUVitamin C: 4mgCalcium: 42mgIron: 1mg
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