Raspberry pistachio cake

Raspberry pistachio cake

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Raspberry pistachio cake

The ingredient of Raspberry pistachio cake

  1. 125ml (half cup) milk
  2. 3 eggs, gently whisked
  3. 50g unsalted butter, melted
  4. 1/four-half of teaspoon almond extract
  5. 150g (1 cup) self-elevating flour
  6. 1 teaspoon baking powder
  7. 155g (three/four cup) caster sugar
  8. 100g pkt pistachio kernels, ground
  9. 150g (1 1/4 cups) raspberries, just thawed (frozen or sparkling)
  10. 1 tablespoon sliced pistachio kernels
  11. Raspberries, greater, to serve
  12. Pure icing sugar, to dust

The instruction how to make Raspberry pistachio cake

  1. Preheat oven to one hundred eightyu00b0C. Grease and line a 23cm (base size) springform pan.
  2. Combine the milk, egg, butter and almond extract in a jug. Sift the flour and baking powder right into a huge bowl. Stir within the sugar and ground pistachio. Make a properly in the centre. Add the milk aggregate and stir until properly blended.
  3. Reserve 25g (1/four cup) raspberries. Fold remaining raspberries into the cake combination. Pour into the prepared pan. Smooth the floor. Top with reserved raspberries and sliced pistachio. Bake for 35-forty mins or till company to the touch. Set aside inside the pan for 10 mins to chill. Transfer to a twine rack to chill absolutely. Top with greater raspberries and dirt with icing sugar.

Nutritions of Raspberry pistachio cake

fatContent: 310.7 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 5.5 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent:

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