Raspberry & pistachio tea cake squares

Raspberry & pistachio tea cake

  • Rating: 3 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving


For the raspberry icing


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 3 out of 5.7 ratings
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