Pistachio and Raspberry Cake

Serves 14

This is the perfect all-rounder celebration cake inspired by Munchin’ with Maddie’s Lemon Pistachio Cake. Light, citrusy and with a perfect balance between sweetness and tartness, I pretty much make this whenever I’m on dessert duties.

PREP 20 minutes

COOK 35 minutes

ALLERGENS Contains milk, egg, tree nuts (pistachio) and gluten

½ cup (110 g) caster sugar

Finely grated zest and juice of 1 lemon

½ cup (125 ml) extra virgin olive oil

3 eggs

½ cup (140 g) yoghurt

1 teaspoon vanilla extract

1 ¼ cups (approx. 190 g) plain flour, sifted

1 teaspoon baking powder

¼ teaspoon bicarb soda

½ cup (70 g) shelled pistachios, ground

1 heaped cup (125 g) raspberries (see Notes), plus 1/2 cup (70 g) extra, to serve (see Notes)

Cream Cheese Frosting (optional)

125 g cream cheese, at room temperature, chopped

¼–½ cup (40–80 g) icing sugar (to your taste)

2/3 cup (160 ml) thickened cream

Preheat the oven to 160°C fan-forced (180°C conventional). Lightly grease a 23 cm springform tin and line with baking paper (see Notes). If you don’t have baking paper, grease and dust with flour.

Place the sugar into a mixing bowl. Use your fingertips to rub the lemon zest into the sugar to release its oils, then whisk in the lemon juice, olive oil, eggs, yoghurt and vanilla.

Sift the flour, baking powder and bicarb over the mixture and add the pistachios. Use a spatula to fold together until just combined. Fold in the raspberries. Avoid overmixing as this can affect the result.

Pour the batter into the prepared tin. Bake for 30–35 minutes, or until risen, golden and a skewer inserted in the centre comes out clean. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.

To make the cream cheese frosting, use an electric mixer to beat the cream cheese and icing sugar until smooth. Add the thickened cream and whip to stiff peaks.

Spread the frosting over the cooled cake and top with extra raspberries.

Notes:

• You can customise this cake with your fruit of choice or even have it without fruit.
• If you like, you can bake the cake in two 19 cm round pans to make a layer cake. The cooking time will be shorter.
• For a more subtle flavour, replace yoghurt with ½ cup (125 ml) milk of choice.
• You could microwave the raspberries for the topping for 30–60 seconds, then mash and stir to make a coulis, if you like. Pop in the freezer to cool quickly, then drizzle over the frosting.