Home › The Principles of Cookery › Raspberry and Pistachio Cake

Raspberry and Pistachio Cake

Make a mixture as for MADEIRA CAKE, and to each half pound of flour used in the mixture take an ounce of pistachios, a heaped tea-spoonful of raspberry jam, and some red and green colouring. When the cake mixture is ready, divide it, and add the blanched and chopped pistachios and some green colouring to one half, and the red colouring with the jam, passed through a hair sieve, to the other half. Then butter and paper a baking-tin, and put the two preparations in, a spoonful at a time, in irregular lumps. Bake steadily, that the outside may not get dark. A square shallow tin should be used, and the cake cut in slices for serving. For a better cake the top may be iced, and some crystallised raspberries and shredded nuts used for the garnishing.