Raspberry, Lime & Pistachio.

Starting placement is like starting a brand new job. Over the three years at university so far I have had 8 new jobs, all in different places, all with different colleagues, all with different schedules. Before starting back at placement again, I felt I should do a bake. So here it is!



250g Butter

230g Sugar

3 Eggs

1 tbsp Lime Juice

1/2 tsp Lime Zest

70g Crush Pistachios

330g Plain Flour

1 tsp Baking Powder

150g Raspberries


Pre-Heat a fan assisted oven to 160 degrees Celsius. For this cake I used a Bundt tin which requires good greasing otherwise the cake will come out in a gloopy mess. I used vegetable oil and a dusting of flour.

Cream together the butter and sugar until light and fluffy. If the butter isn’t quite room temperature and soft, I give it a good mix before adding the sugar. Then add the eggs one at a time. Add the lime juice, zest and crushed pistachios. I used roasted and salted pistachios. Party because they are cheaper, but also because this cake is quite sweet so I thought a savory note would work well.


Add in the flour and baking powder. If you think the mix is too thick a splash of mix to slacken the mix. Gently fold in the raspberries and transfer into the pre-prepared tin.


Cook for 50-55 minutes. Cool for approx 10 minutes in the tin. This helps the cake “settle” and therefore come out in one piece!


One thing I did not realise I did not have in the new flat was a cooling rack! So straight onto a chopping board my cake went…


70g White Chocolate

Splash of Milk



Melt the chocolate and milk in a bowl over a pan of water. Making sure the water does not touch the bottom of the bowl. Using a teaspoon drizzle the melted chocolate over the cake and finish with fresh raspberries.







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