Raspberry and Pistachio Cake
Rich and creamy pistachios with sharp and fruity raspberries - a perfect combination
It is best practice to start a post with a bit of blurb about why you developed this recipe, perhaps with a quirky little tale. However, I baked this cake because I had a jar of pistachio cream in the cupboard and a packet of freeze-dried raspberry pieces, so that’s as quirky as you get.
It is, however, a delicious cake and sold out very quickly when I put it in The Cake Shed. And it inspired last weeks post on how to use soft fruits in baking without you baking turning to a mushy, mouldy mess.
There are ingredient notes and substitutions after the recipe below.
What you may have missed on the Baker’s Bulletin
Raspberry and Pistachio Cake Recipe
Make a 7” x 11” traybake or 2 x 8” round layers. (Use my Cake Tin Conversion Chart to work out the best sized recipe for you).
