Raspberry and Pistachio Slice.

Raspberry and Pistachio Slice.

Equipment:

30x15cm cake tin.

   or

23cm springform cake tin, lined with baking paper.

I love cooking with fruits especially raspberries, I have done a few different versions of this cake, the rectangle cake tin is just for fun. The cooking time, using a more regular cake tin, should still take roughly the same time .

Love this cake, delicious, moist and sharp from the raspberries.

      For the cake.

Use an electric mixer, beat

-250g butter, at room temperature, with

-300g caster sugar,

-300g self raising flour,

-2tsp baking powder,

-4 eggs,

-1tsp vanilla bean paste,

-pinch of salt.

Beat to combine the ingredients, stir through 

-150g frozen raspberries.

Oven 180c fan forced.

Spoon into the prepared tin.

Sprinkle over 30g shelled, roughly chopped pistachios.

Bake 40-45 minutes, skewer should come out clean.

      Cream Topping.

Use an electric mixer, beat

-300ml double cream, with

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

       Raspberry Coulis.

In a small saucepan, put in

-150g frozen raspberries, with

-1tsp arrowroot,

-2tbsp water,

-1tbsp icing sugar.

Cook on low heat until the fruits have broken down.

Pass through a sieve.

    To assemble.

Place the cake onto a serving dish.

Spoon over the cream.

Sprinkle over 20g chopped pistachios.

Drizzle over raspberry coulis.