Rustic Raspberry Pistachio Cake

Photo: Shauna Server

Pistachio flour, like almond meal, adds lovely depth of flavour and gentle, nutty mellowness to cake recipes. Here it is teamed with juicy raspberries in a delicious rustic cake that’s just perfect for afternoon tea.

The pistachio flour is a breeze to make in your food processor. And the rest of the recipe is just as easy.

If you get to the end of the recipe and still haven’t added the Demerara sugar – fear not. It is sprinkled on the top before baking to give a slightly crunchy texture to the finished cake.

The very talented Shauna Server bakes this delightful Raspberry Pistachio Brown Butter Cake.

Rustic Raspberry Pistachio Cake Recipe

Ingredients

8 ounces (2 sticks) unsalted butter, cut into small pieces, plus more for the pan
2¾ cups confectioners’ sugar
1 cup pistachio flour (you can make this yourself if you want to – method provided)
¾ cup cake flour
1 teaspoon kosher salt
7 large egg whites
1 cup fresh raspberries
2 tablespoons Demerara sugar

Instructions