Raspberry Pistachio Cake

This afternoon tea cake is lovely in the manner of creme fraiche or vanilla ice-cream.

The ingredient of Raspberry Pistachio Cake

• 125ml 1 2 cup milk
• 3 eggs lightly whisked
• 50g unsalted butter melted
• 1 4 1 2 tsp almond extract
• 150g 1 cup self raising flour
• 1 tsp baking powder
• 155g 3 4 cup caster sugar
• 100g pkt pistachio kernels ring
• 150g 1 1 4 cups raspberries just thawed frozen or fresh
• 1 tbsp sliced pistachio kernels
• raspberries extra to assistance
• unchangeable icing sugar to dust

The Instruction of raspberry pistachio cake

• preheat oven to 180u00b0c grease and line a 23cm base measurement springform pan
• supplement the milk egg butter and almond extract in a jug sift the flour and baking powder into a large bowl trouble in the sugar and arena pistachio make a without difficulty in the centre accumulate the milk mixture and raise a fuss until competently combined
• reserve 25g 1 4 cup raspberries fold steadfast raspberries into the cake mixture pour into the prepared pan smooth the surface summit zenith considering reserved raspberries and sliced pistachio bake for 35 40 minutes or until fixed idea to the touch set aside in the pan for 10 minutes to cool transfer to a wire rack to cool completely peak behind further raspberries and dust once icing sugar

Nutritions of Raspberry Pistachio Cake

calories: 310 7 calories
calories: 15 grams fat
calories: 5 5 grams saturated fat
calories: 37 grams carbohydrates
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calories: 8 grams protein
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