CookEat Recipe
Cranberry and Maple Pistachio Cake
Chopped fresh cranberries and pistachios run through a maple batter. Baking powder lightens the mixture, which is spread in a broad tin and rested before cutting ten portions.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh cranberries; rinse, dry and coarsely chop them. Use shelled pistachios and chop finely.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 150 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 2 tbsp maple syrup.
Step 4
Fold in 250 g cranberries, 30 g pistachios.
Step 5
Combine 220 g all purpose flour, 2 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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