התמונה להמחשה בלבדPistachio cake
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. A spectacular culinary creation combining rich textures and the deep nutty aromas of roasted pistachio with the fruity freshness of red raspberries.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oven to 180C/160C fan/gas
- 2Butter and line a 23cm springform cake tin. Tip 150g of the pistachios into a food processor and blitz until finely ground. Tip into a bowl and mix in the flour, baking powder and pinch of salt. Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins. Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added. Beat in the vanilla, then fold in the flour mixture gently. Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean. Set aside to cool completely on a wire rack in the tin.
Nutrition
- Calories
- 1085
- Protein
- 10.1g
- Carbs
- 98.6g
Recommended Equipment & Products
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To achieve an extra soft texture, ensure you do not overmix the batter after adding the ground pistachios. The blend of pistachio and coconut creates a lovely exotic flavour.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A spectacular culinary creation combining rich textures and the deep nutty aromas of roasted pistachio with the fruity freshness of red raspberries.
