* Percent Daily Values are based on a 2000 calorie diet.
Blackberry and pistachio cake
A speedy traybake to rely on
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert, Snack, Tea-time
Servings: 8
Calories: 376kcal
Author: Rukmini Iyer
Equipment
Food processor, spice grinder or Nutribullet
Mixing bowl
28 x 22cm roasting or baking tin
Ingredients
150gunsalted, shelled pistachios
170gunsalted butter, plus more for the tinsoftened
170ggolden caster sugar
3free range eggs
1tsp baking powder
200gblackberrieshalved if very large
Icing sugar, to dust
Method
Preheat the oven to 160°C fan/180°C/gas 4, and line and butter a 28 x 22cm roasting or baking tin with non-stick baking or greaseproof paper. Blitz the pistachios in a food processor, spice grinder or Nutribullet until very finely ground (but don’t over-blitz, or they’ll get oily).
Beat the butter and sugar together until smooth, then whisk in the eggs. Stir in the ground pistachios, flour and baking powder and mix briefly until combined.
Tip the cake batter into the prepared tin and dot with the blackberries. Transfer to the oven and bake for 25 minutes, until the cake is risen, firm to the touch, and a skewer inserted into a non-blackberry bit comes out clean. Do not panic if the cake has risen like a glossy quilted blanket to hide all your blackberries – this will particularly happen with small berries – they’re still there and the cake will taste delicious.
Let the cake cool in the tin for five minutes before transferring it, with its paper, to a wire rack to cool down. Dust with icing sugar before serving.
Notes
CHANGE IT UP: For a gluten-free version of the cake, leave out the flour and increase the amount of ground pistachios by 20g, to 170g in total. Make sure your baking powder is gluten-free.