Name: Raspberry & pistachio tea cake
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: 150g shelled pistachios -; 275g golden caster sugar -; 250g butter, softened -; 3 eggs -; 275g self-raising flour -; 75g Greek yogurt -; a little milk, if needed -; sugar flowers, pearl sugar or sprinkles, to decorate (optional) -; 150g raspberries -; 300g icing sugar -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry & pistachio tea cake

1. 150g shelled pistachios -

2. 275g golden caster sugar -

3. 250g butter, softened -

4. 3 eggs -

5. 275g self-raising flour -

6. 75g Greek yogurt -

7. a little milk, if needed -

8. sugar flowers, pearl sugar or sprinkles, to decorate (optional) -

9. 150g raspberries -

10. 300g icing sugar -

How to cook deliciously - Raspberry & pistachio tea cake

1. Stage

Heat the oven to 180C/160C fan/gas 4 and line a 15 x 25cm cake tin. Put the pistachios in a food processor with half the sugar and blitz until the nuts are finely chopped. Tip into a bowl, add the remaining sugar and the butter and beat with an electric whisk until creamy. Add the eggs one at a time, then beat in the flour and yogurt until smooth, adding some milk if it’s too thick.

2. Stage

Spoon the batter into the tin, level and bake for 50-55 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then turn the cake out onto a board. Remove and discard the baking parchment, then leave to cool completely. Cut into neat squares.

3. Stage

To make the icing, put the raspberries in a pan with 2 tbsp water and cook briefly until soft and juicy. Push the mixture through a sieve and discard any pips. Whisk in the sugar until you have a smooth pink icing.

4. Stage

Pour the icing over the cooled cake, then decorate with the sugar flowers, pearl sugar or sprinkles, if you like. Leave to set before serving.