Raspberry & pistachio tea cake

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

Prep:20 mins
Cook:55 mins

Serves 20
Easy

Nutrition per serving

kcal 319
fat 15g
saturates 7g
carbs 41g
sugars 30g
fibre 2g
protein 4g
salt 0.4g

Ingredients

150g shelled pistachios
275g golden caster sugar
250g butter, softened
3 eggs
275g self-raising flour
75g Greek yogurt
a little milk, if needed
sugar flowers, pearl sugar or sprinkles, to decorate (optional)
150g raspberries
300g icing sugar

Method

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.
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.
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.
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.