Raspberry Pistachio Cake
June 19, 2020
1⁄2 cup unsalted butter
3⁄4 cup granulated sugar
2 1⁄4 cups all-purpose flour, sifted
2 1⁄2 teaspoons baking powder
1 cup milk
1 cup frozen raspberries
3⁄4 cup and 2 tablespoons chopped
2 teaspoons orange zest
For the icing:
1 1⁄4 cups icing sugar, sifted
2-3 tablespoons orange/ lemon juice
Preheat oven to 180°C
Line a 3.5 x 8-inch loaf tin with butter and flour, or parchment paper.
In a medium bowl, beat the butter and sugar together until fluffy.
Beat in the eggs one at a time.
Add the flour, baking powder, and milk and fold through until smooth.
Fold in the 3⁄4 cup pistachios, raspberries, and orange zest.
Pour mixture into the tin and top with remaining pistachios
Bake for approximately 55-60 minutes until set and golden on top.
Allow to cool before icing.
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