Canadian Food Experience Project: Raspberry Pistachio CakePosted: March 2, 2014
As part of the Canadian Food Experience Project, we are writing about regional food this month. I can’t think of a more regional food than raspberries. I remember when I was growing up, my Baba’s house had a huge raspberry bush that we would pick every summer. She would can her raspberries with sugar and we would serve them over ice cream. Some of my fondest memories are from summer evenings at the lake with a big bowl of Baba’s raspberries, all soupy, sweet and delicious.
So to celebrate one of the best regional food our province has to offer, I made a raspberry pistachio cake. It was lovely, and while the raspberries are obviously not local this time around (it is currently -35 outside), I will certainly make this again this summer from the raspberries that will bloom from our backyard bush once we plant it! (Stay tuned for exciting posts on our garden!)
Raspberry Pistachio Cake (Courtesy of Sips and Spoonfuls)
You will need:
- 6 tbsp butter, room temperature
- 1 cup sugar
- 2 eggs
- 5 tbsp pistachio meal
- 1 1/2 cup whole grain flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk
- 1/2 cup crushed pistachios
- 1/2 cup fresh raspberries
Preheat oven to 350. Grease your baking dish. Using your electric mixer, beat together butter and sugar until fluffy. Add eggs one at a time. Add dry ingredients (including pistachio meal) and stir to evenly combine. Add milk and fully incorporate. Pour into a baking dish, cover with crushed pistachios and fresh raspberries. Cook until middle is set and if you insert a toothpick or knife, it comes out clean (about 50 mins.) Enjoy!