CookEat Recipe
Pistachio and Raisin Ginger Cake
A low, rich cake of pistachios and raisins with ground ginger. Liquid cream and beaten egg moisten the batter; gentle baking and a rest in the round tin precede cutting six portions.
Method
Steps
Step 1
Use shelled pistachios and chop finely. Use dried raisins, removing any stems.
Step 2
Set the oven to 170°C, conventional heat. Line the base and sides of a 18 cm round metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 120 ml cream. Measure the cream liquid, unwhipped.
Step 4
Fold in 50 g pistachios, 50 g raisins.
Step 5
Combine 1 tsp ginger, 100 g all purpose flour. Use the spices ground. Fold into the wet 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 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
Cooked it? Rate it.
Cooked 3 times