Raspberry & pistachio tea cake squares

Raspberry & pistachio tea cake

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(2 ratings)

Prep: 20 mins Cook: 55 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

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

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 eggs
    Eggs

    Egg

    egg

    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

    Milk

    mill-k

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

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

For the raspberry icing

  • 150g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

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

  • 300g icing sugar

Method

  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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karen208
15th Aug, 2019
1.05
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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