RASPBERRY, LEMON and PISTACHIO CAKE
65mn
4personnes
facile
A delicious raspberry cake recipe. The acidity of the lemon cream counterbalances the sweetness of the pistachio cream to make it the perfect dessert for your summer meals.
Ingredients
Summer oil
Cherry vinegar sweetness
Pistachio cream
Lemon cream
At the market
175 g of flour
1 tsp baking powder
150 g of almond powder
3 eggs
150 g of cane sugar
10 cl of milk + 1 tsp.
The zest and juice of an organic lemon
300 g raspberries
A little icing sugar
Steps
Preheat the oven to 180°C.
Sift together the flour, baking powder and almond powder.
In a bowl, beat the eggs with the sugar until they turn white. Add 12.5 cl of olive oil, milk, lemon zest and juice.
In a small bowl, dilute 1 tbsp. of pistachio cream in the remaining milk.
Using a spatula, incorporate the mixture into the flour. Mix and pour half of the preparation into a previously oiled cake mold. Spread around ten raspberries on top.
Successively pour the diluted pistachio cream then 1 tbsp. lemon cream on the surface of the preparation.
Pour in the rest of the dough then distribute around ten raspberries again, pressing them in lightly.
Oliviers & Co
Genève & Lausanne
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