22 October 2020
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.