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Beechcroft St Paul’s

C of E Primary School

Soaring with Compassion

Hope Cross Respect Cross Wisdom

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Baking

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)

For the raspberry icing

  • 150g raspberries
  • 300g icing suga

 

 

Method

  1. 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.
     

  2. 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.
     

  3. 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.
     

  4. 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.

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