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Raspberry & pistachio tea cake squares

Raspberry & pistachio tea cake

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Rating: 4 out of 5.9 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
NutrientUnit
kcal319
fat15g
saturates7g
carbs41g
sugars30g
fibre2g
protein4g
salt0.4g
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Ingredients

For the raspberry icing

Method

  • 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

Recipe from Good Food magazine, August 2019

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Overall rating

Rating: 4 out of 5.9 ratings

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