Sticky Raspberry And Pistachio Cake With Lemon Syrup
From the Blog Author
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen raspberries
- 1/2 cup chopped pistachios
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 1/2 tablespoons water
Directions
Preheat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan.
Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside.
In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla and milk.
Gradually fold the flour mixture into the wet ingredients until just combined. Gently fold in raspberries and pistachios.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, make the lemon syrup: Combine sugar, lemon juice, and water in a small saucepan and heat gently until the sugar dissolves; set aside.
Once the cake is out of the oven, poke holes across the surface and pour the warm lemon syrup over the cake, allowing it to soak in.
Serve warm or at room temperature.
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Frequently Asked Questions
How should I store the Sticky Raspberry and Pistachio Cake to keep it moist?
This cake is best stored tightly covered at room temperature for up to 3 days, especially since it's soaked in lemon syrup. For longer storage, wrap individual slices securely and freeze for up to 2 months; thaw overnight before serving.
Can I substitute the all-purpose flour in this cake recipe?
While all-purpose flour is specified, you can substitute it with a good quality 1:1 gluten-free baking blend for a gluten-free option. Ensure you still use the specified baking powder and baking soda amounts for proper lift.
What's the best way to ensure my cake doesn't stick when baking in the 20 cm pan?
To prevent sticking, thoroughly grease your 20 cm (8-inch) round cake pan and line the bottom with a parchment paper circle before adding the batter. Bake at the recommended 180°C (350°F) for 40 minutes.
