This delicious pistachio and raspberry cake is wonderfully quick to make – you simply mix all the ingredients together. It’s light, elegant and perfect for dessert… and raspberries and pistachios are always a winning combination. It’s especially delicious served warm, straight from the oven, with a scoop of ice cream or a dollop of whipped cream. Simplicity, flavour and elegance all in one :).
Ingredients for the pistachio cake with raspberries:
- 125 ml milk
- 3 large eggs, lightly beaten
- 50 g butter, melted and cooled
- 150 g caster sugar
- finely grated zest of 1 lemon
- 100 g ground pistachios
- 160 g plain flour
- 1½ teaspoons baking powder
- 200 g raspberries (150 g + 50 g)
- a handful of pistachios, roughly chopped, for sprinkling
All the ingredients should be at room temperature.
Place the milk, lightly beaten eggs, melted butter, sugar and lemon zest into a large bowl. Whisk until combined. Add the ground pistachios, then sift in the flour and baking powder. Fold together with a spatula until just combined – do not overmix.
Line the base of a 21 cm springform tin (mine measured 23 cm across the top) with baking paper. Pour the batter into the prepared tin. It may not seem like much batter, but don’t worry—it rises beautifully. Arrange 150 g of the raspberries over the top.
Bake at 170°C for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly, or serve warm.
Scatter the remaining 50 g raspberries over the top and sprinkle with the chopped pistachios before serving.
Enjoy!
Recipe source: taste.com.au.
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