Welcome summer! To us, nothing screams summer quite like Fresh BC Fruit.
We've been so busy selling fruit at all of our farmer's markets that we haven't shared a blog post with you in a while!
This week, we wanted to feature one of our favourite fruits, raspberries!
Did you know that raspberries are an excellent source of vitamin C, manganese and dietary fibre? There is also a compound in raspberries called raspberry ketone that has been shown to increase metabolism in our fat cells. Pretty cool, huh?
With the unpredictable weather we've been having lately, we've been inspired to bake!
This recipe marries the unique flavours of rich, nutty pistachios and sweet, tart raspberries, bringing them together in an easy-to-make cake. This cake is perfect as a dessert for an outdoor summer BBQ or a celebration of any kind.
Raspberry Pistachio Cake
You will need:
- 1 1/2 cup whole grain flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 5 tbsp pistachio meal (ground pistachios)
- 6 tbsp of butter at room temperature
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup crushed pistachios
- 1/2 cup fresh raspberries
Preheat oven to 350 degrees. Grease a cake pan or baking dish and set aside.
Begin by adding all of the dry ingredients into a bowl and whisk to evenly combine. In a separate bowl, beat the butter and sugar together until light and fluffy using and electric hand or stand mixer. Add eggs one at a time, then add the milk. Add the dry ingredients to the wet ingredients and mix well to fully incorporate.
Pour the batter into a cake pan or a baking dish, sprinkle with crushed pistachios and fresh raspberries. Bake for 50 minutes, until the middle of the cake is set. Let cool completely before serving.
