CookEat Recipe
Pistachio and Raisin Coffee Tray Cake
Pistachios and raisins run through a brown sugar butter cake. Brewed coffee is measured as a liquid, and the cake is baked in a shallow tin for slicing.
Method
Steps
Step 1
Allow 25 minutes active work, 35–40 minutes baking and 45 minutes cooling. Preheat a conventional oven to 175°C. Line a 23 cm square metal tin, at least 5 cm deep, with baking paper.
Step 2
Measure 80 ml brewed filtered black coffee, free of grounds, and let it cool. Chop all 90 g shelled unsalted pistachios coarsely and separate any clumps in the 70 g soft seedless raisins.
Step 3
Cream the softened unsalted butter and brown sugar for 3 minutes until lighter. Add 150 g shelled beaten egg gradually, scraping the sides and bottom of the bowl.
Step 4
Whisk flour and baking powder together. Fold half into the creamed mixture, stir in the cooled coffee gently and fold in the rest. Add all the pistachios and raisins and fold until evenly distributed.
Step 5
Spread in the tin, keeping below two-thirds full. Bake for 35–40 minutes until the centre is firm enough to spring back and a skewer into two central cake areas comes out without wet batter; do not rely only on golden edges.
Step 6
Rest in the tin for 15 minutes, then lift onto a rack for 30 minutes or longer. Cut into ten rectangular portions. Store airtight for 1 day at cool room temperature or refrigerate for up to 3 days.
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