22 October 2020

Masterchef meets Arcare Epping

As the weather heated up over in Arcare Epping, so did the cooking skills. Through a Masterchef class, residents created a mouth watering Raspberry and Pistachio Cake. The perfect cake to enjoy for an afternoon tea in the sunshine.

A recipe for you to make at home:


125ml (1/2 cup) milk
3 eggs, lightly whisked
50g unsalted butter, melted
1/4-1/2 teaspoon almond extract
150g (1 cup) self-raising flour
1 teaspoon baking powder
155g (3/4 cup) caster sugar
100g pkt pistachio kernels, ground
150g (1 1/4 cups) raspberries, just thawed (frozen or fresh)
1 tablespoon sliced pistachio kernels
Raspberries, extra, to serve
Pure icing sugar, to dust


Step 1: Preheat oven to 180°C. Grease and line a 23cm (base measurement) springform pan.

Step 2: Combine the milk, egg, butter and almond extract in a jug. Sift the flour and baking powder into a large bowl. Stir in the sugar and ground pistachio. Make a well in the centre. Add the milk mixture and stir until well combined.

Step 3: Reserve 25g (1/4 cup) raspberries. Fold remaining raspberries into the cake mixture. Pour into the prepared pan. Smooth the surface. Top with reserved raspberries and sliced pistachio. Bake for 35-40 minutes or until firm to the touch. Set aside in the pan for 10 minutes to cool. Transfer to a wire rack to cool completely. Top with extra raspberries and dust with icing sugar.

We hope you enjoy this as much as the Arcare Epping community did.

Masterchef meets Arcare Epping

Masterchef meets Arcare Epping

Masterchef meets Arcare Epping

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