White Chocolate Raspberry and Pistachio Cake; a sweet, moist, dense cake with pops of fresh raspberries and bright pistachios. This delight looks and tastes impressive!
Welcome to my new contributor Kirsten! You are going to love the delicious recipe that she is sharing this month!
Hello lovely new people that I have not had the pleasure of meeting yet! My name is Kirsten and I blog at http://www.
Oh my gosh- What. A. Week. Anyone else feeling me? It was the kind of week that you have literally thrown your daydreams of Bali out the window and you just crave your pyjamas, couch and a glass of wine. Bah, who needs Bali?! (off track, but Bali is a sore point- we were meant to be off on our trip soon, and I mean very soon.. but we have had to postpone it. It hurts. I needed the sun…the shopping… the quiet… ah well, what’s another 150 days, eh!?)
To make matters slightly worse, after getting home and a week of being sick… ah hem, someone in my house is making a cat video (yeah, they are very much a grown adult) and after searching for hours to find the right sound tracks to accompany this- the fun part of cutting the track is occurring… through the tv speakers… imagine a radio that is slightly o-ut of r-r-r-an-ge… but with the same 20-30 seconds going over and over and over again… I can’t (and am not) even annoyed because it is so funny. I haven’t seen this certain someone put this much concentration into something for awhile. Lol. Well, who doesn’t love a cat video eh??
So, I get it… I might be a big of a whiner. Some of you, probably have 5 kids, a husband, a dog (or two), maybe a couple of cats… a guinea pig and don’t forget a few fish (which may or may not have been replaced recently since they cant seem to stay upright in the bowl) eh. No, I don’t have most of those things (in fact, I am scared of fish… shh though, it is pretty embarrassing) What I do have though is much better…
Okay, that sounds a bit harsh, but I am sure there might be some moments in the day that you’d totally trade your kid for some chocolate?? Maybe during a tantrum in the supermarket? Totally joking, BUT! This White Chocolate Raspberry and Pistachio Cake might just make those moments easier…
Sure has made my day today (and soooo many other days) just that little bit brighter! So what do you reach for on those sort of days to brighten your world…for me? Chocolate all the way!
So nice to meet you all and I’d love to get to know you more. Visit me at www.treatyourselfsweeter.com (I do have healthy recipes too! like this guilt free chocolate chip peanut butter cookie for one!!) and leave me a comment below, I’d love to hear from you!
WHITE CHOCOLATE RASPBERRY & PISTACHIO CAKE
White Chocolate Raspberry and Pistachio Cake
- 10 oz. grams white chocolate -broken into small pieces
- 12 tbsp. butter
- 1 cup 250ml milk
- 3/4 cup 170 grams caster sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- 1/3 cup 50 grams self raising flour
- 1 and 1/3 cups 225 grams plain flour
- 1/2 teaspoon baking powder
- 1 cup 125 grams frozen or fresh raspberries
- 1/2 cup 75 grams pistachios (shelled and unsalted)
Preheat an oven to 320 degrees and line a 9" or 10" cake tin with baking paper.
In a saucepan, place the butter, sugar, milk and white chocolate. Leave on a low heat and stir occasionally to ensure it doesn't catch and burn. Continue until the chocolate and butter is melted and the sugar dissolved.
Once melted, leave to cool for 20 minutes or until cooled.
While waiting to cool, sift the flours and baking powder into a large bowl, add the pistachios and make a well in the center to add the wet mixture.
Once the white chocolate mixture has cooled, add the eggs and vanilla paste to it and mix well.
Add the white chocolate mixture to the flour gradually (I suggest 2-3 sections) and mix in between each addition. If using an electric mixer, use the lowest speed and you should just be folding the two together.
Once the flour mixture and white chocolate mixtures are combined, add the raspberries and very gently fold through the mixture.
Place mixture into the tin and bake for approximately 1hr - 1 and a half hours- this will all depend on the size/shape of your tin (I use both round and square) Ensure that you keep an eye on the cake towards the end of baking time. I find baking times sometimes change depending on raspberries used.
As all ovens are different, I suggest you keep an eye on the cake and turn the tin if needed. Test the cake to see if is ready by sticking a knife or skewer into the cake- if it comes out clean, it is ready. The top of the cake will become golden, if you think it is becoming too golden for your liking, turn the oven down 10 degrees and cover the top with baking paper, but cooking time may increase.
Leave the cake to cool in the tin for at least 20-30 minutes and then turn onto a cooling rack. Dust with icing sugar (confectioners sugar) once cool and before serving. If desired, a buttercream icing also goes very well with this cake.
Due to it's density, this cake stores well in an airtight container and can be made a day ahead.