Blackberry and pistachio cake recipe
In this dense, rich cake, the pistachio gives an almost baklava-like flavour and works perfectly with the blackberries. It's best eaten the day it is made on account of the fruit.
Tip: For a gluten-free version of the cake, leave out the flour and increase the amount of ground pistachios by 20g/0.7oz, to 170g/6oz in total. Make sure your baking powder is gluten-free.
Ingredients
- 150 g unsalted, shelled pistachios
- 170 g softened, unsalted butter, plus more for greasing the tin
- 170 g golden caster sugar
- 3 free-range eggs
- 30 g self-raising flour
- 1 tsp baking powder
- 200 g blackberries, halved if very large
- 2 tbsp icing sugar, to dust
- 5.3 oz unsalted, shelled pistachios
- 6 oz softened, unsalted butter, plus more for greasing the tin
- 6 oz golden caster sugar
- 3 free-range eggs
- 1.1 oz self-raising flour
- 1 tsp baking powder
- 7.1 oz blackberries, halved if very large
- 2 tbsp icing sugar, to dust
- 5.3 oz unsalted, shelled pistachios
- 6 oz softened, unsalted butter, plus more for greasing the tin
- 6 oz golden caster sugar
- 3 free-range eggs
- 1.1 oz self-raising flour
- 1 tsp baking powder
- 7.1 oz blackberries, halved if very large
- 2 tbsp icing sugar, to dust
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C/365°F/gas mark 4. Line and butter a 28 x 22cm (11 x 8.5in) roasting or baking tin with non-stick baking or greaseproof paper.
- Blitz the pistachios in a food processor or spice grinder until very finely ground (but don’t over-blitz or they’ll get oily).
- Beat the butter and sugar together until smooth, then whisk in the eggs.
- Stir in the ground pistachios, flour and baking powder, and mix briefly until combined.
- Tip the cake batter into the prepared tin and dot with the blackberries.
- Transfer to the oven and bake for 25 minutes, until the cake is risen, firm to the touch and a skewer inserted into a non-blackberry bit comes out clean. Do not panic if the cake has risen like a glossy quilted blanket to hide all your blackberries – this will particularly happen with small berries. They’re still there and the cake will taste delicious.
- Let the cake cool in the tin for 5 minutes before transferring it, with its paper, to a wire rack to cool down.
- Dust with icing sugar before serving.
The Quick Roasting Tin by Rukmini Iyer is published by Square Peg and available now.
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