Photo: David Holifield
Fresh plum, raspberry and pistachio cake
10 ingredients
30 min + 1 hr
Serves 8
openrecipes
Use up a glut of plums and raspberries in this fruity layered sponge cake flecked with green pistachios.
Estimated Nutrition (whole recipe, rough)
949
Calories
28g
Protein
32g
Fat
142g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/2oz shelled pistachios
- 175g/6oz butter
- 175g/6oz caster sugar
- 3 free-range eggs
- 175g/6oz self-raising flour
- 1 lemon
- 400g/14oz fresh plums
- 400g/14oz raspberries
- , to dust icing sugar
- , to serve crème fraîche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes