Raspberry & pistachio tea cake squares

Raspberry & pistachio tea cake

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(6 ratings)

Prep: 20 mins Cook: 55 mins


Serves 20

Add raspberry icing to this pistachio tea cake and you'll not only get a lovely pop of colour but fabulous flavour too. It's perfect for afternoon tea

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal319
  • fat15g
  • saturates7g
  • carbs41g
  • sugars30g
  • fibre2g
  • protein4g
  • salt0.4g


  • 150g shelled pistachios
  • 275g golden caster sugar
  • 250g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 275g self-raising flour
  • 75g Greek yogurt
  • a little milk, if needed



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • sugar flowers, pearl sugar or sprinkles, to decorate (optional)

For the raspberry icing

  • 150g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 300g icing sugar


  1. 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. 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. 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. 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.

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Comments, questions and tips

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15th Aug, 2019
Very dry. I think I may have chopped the pistachios too much. Like the raspberry icing but quantity stated is far too much
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