Pistachio is something I love to bake with, but it can be on the pricey side so I don’t tend to have them in the larder unless I know there’s something I definitely want to make with them. In this case, I had something in mind – to pair the precious pistachios with seasonal fruit: a raspberry and pistachio traybake. A small amount of pistachios goes a long way here, but they make for a rich, nutty sponge that is cut through by the sharp raspberry. To make the traybake, you will need:
120g caster sugar
2 free-range eggs
50g ground pistachios, plus 25g more roughly chopped
70g self-raising flour
1/2 tsp baking powder
75g raspberries, plus extra to serve
1 tbsp water.
Preheat the oven to 160C Fan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a little flour, then fold in the rest of the flour, baking powder and the ground pistachios. Loosen with a tablespoon of water.
Pour into a greased and lined 20cm square tin. Top with the raspberries, gently pressing them into the surface of the batter. Cover with the roughly chopped pistachios. Bake for 30 – 35 minutes until golden brown.
Serve with more fresh raspberries and maybe a scoop of ice cream.
Recipe by me!