The cakes by itself are surprisingly subtle in taste. It is not until your soak the cakes in the syrup that the lemon’s bite brings out its hidden flavours. But beware, the cakes are deceivingly light, you may think after one portion, there is still enough room for another. I made this mistake. But it must be the presence of the all those nuts- pistachios and almonds, that make this seemingly light cake into one hearty bite.



At long last, this little number has bridged that blur between two streams of consciousness. Here’s the recipe.
Little Pistachio and Raspberry Cakes
makes 12 little cakes



FOR THE CAKES
250g unsalted butter softened
200g caster sugar
2 tsp orange zest
4 eggs
150g shelled pistachios
80g ground almonds
50g plain all-purpose flour
1 tsp baking powder
1 cup fresh raspberries
a pinch of salt

FOR THE SYRUP
juice of 1 lemon
50g Demerara sugar
50g shelled pistachios

Preheat oven to 180°C. Butter and line with parchment paper 12 individual dariol moulds or alternatively a 12-hole muffin tin.
Cream butter, sugar and orange zest until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine pistachio, almonds, flour and baking powder and fold through the butter mixture until just combined. Make sure you do not over mix.
Gently fold through raspberries.
Divide batter between prepared tins, filling them 3⁄4 of the way up.
Bake for 25-30 minutes until the cakes have risen and a skewer comes out clean when inserted.

While cakes are baking prepare the syrup by combining syrup ingredients, in a small saucepan over low heat.
Stir the mixture until all the sugar has dissolved.

When cakes are done, remove from oven and set aside to cool slightly.
When ready to serve, carefully unmould the cakes and place onto serving plates.
Pour the syrup over cakes and sprinkle with some caramelised pistachios.
Can be served warm or at room temperature.