Raspberry, Pistachio and Lime Tray Bake

We are enjoying a bumper summer raspberry season at present.  It is a great time to enjoy recipes containing raspberries while they are cheap, abundant and in their prime.

A little while ago, Helen Goh published a recipe for Raspberry, Pistachio and Lime Tray Bake in the Good Weekend magazine. 

This delicious cake is made in a tray cake tin so that it is easily transportable and can be conveniently cut into squares.  It has a tangy cream cheese icing in the original, but I didn't have any cream cheese, so I just used vanilla buttercream.

Isn't this a pretty cake with its red and green contrasting topping:

To make this cake, you will need:

100g pistachios plus 3og extra for garnishing
3 teaspoons lime zest
125g sugar
110g plain flour
50g almond meal
1 1/2 teaspoons baking powder
150g butter, cubed and softened
3 eggs
1/2 teaspoon vanilla extract
300g fresh raspberries (I only used half this quantity)

Your favourite vanilla buttercream or cream cheese icing

Preheat your oven to 195 degrees Celsius.  Greases and line a 23cm x 33cm tray cake tin.

Put the 100g of pistachios and 3 teaspoons lime zest into a food processor and process until finely ground.

Add the sugar, flour, almond meal and baking powder and pulse for a few seconds to combine.

Add the butter and pulse until completely combined. Add the eggs and vanilla extract and process the mixture until smooth.  

Scrape the batter into the prepared cake tin and smooth the top with a spatula.

Bake the cake in the preheated oven for 25-20 minutes or until cooked through.  Remove the cake from the oven and allow to cool completely.

Spread the icing evenly over the top of the cooled cake and top with the fresh raspberries and 30g chopped pistachios.

Cut the cake into squares to serve. 

Also, check out my latest post from my New South Wales travels, this time focussing on the South Coast and Southern Highlands.