Baking cakes gives me anxiety. I'm always worried that it will be too dry. Recently however, I have been surprised to no end at how moist and soft they seem to be turning out! It's about time as well, considering the amount of desserts I've destroyed over the years...
Today's recipe is perfect for a glamorous dinner party, or, (if you're like me) desperately seeking the approval of friends who know you like to cook and are expecting great miracles. Made with healthy glugs of rosewater, creamy pistachios and raspberry scattered batter, it is the perfect amount of sweetness without being sickening. I don't know if I fared well in the approval department but nobody recoiled in disgust and so I have decided to share it with the masses.
Servings: 15-20 slices according to a 22-25cm bundt cake tin
Prep+cooking time: 60 mins
Ingredients for the cake batter
- 180g self raising flour
- 180g caster sugar
- 180g unsalted butter, softened at room temperature
- 1 tsp baking soda
- 2 tsp vanilla extract
- a small handful of crushed pistachios
- handful of frozen raspberries (they are less likely to soften quickly and dye the cake red)
- 3 medium eggs
- 1/2 cup milk
Ingredients for the icing (optional)
- 150g unsalted butter, softened
- 300g icing sugar
- crushed pistachios
- tiny drop of red food colouring
1) Preheat the oven to 180 °c/ 356 F/ gas mark 4.
2) Grease proof a 22-25 cm cake tin (I used a bundt cake tin.)
3) Beat all the icing ingredients together in a bowl with a spoon or electrical whisk and leave aside for later.
4) Soak remaining pistachios in rosewater and leave aside.
5) Combine the rest of the cake ingredients, apart from the raspberries, consecutively in a bowl. Pour in a little milk every time you add another ingredient.
6) Lay the frozen raspberries at the bottom of the tin and layer the batter on top.
7) Bake in the oven for at leave 30 minutes or until the top is golden.
8) Spoon on the icing mix for added sweetness and texture.