Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 8 pcs
Difficulty level: 2 out of 4
9 Ingredients
- 150grams Woolworths unsalted butter, softened
- 2/3 cup caster sugar
- 3 free range eggs
- 2 cups almond meal
- 1/3 cup gluten-free self-raising flour
- 2teaspoons rosewater essence
- 1/4 cup unsalted pistachio kernels, roughly chopped
- 125grams raspberries
- 1 cup Greek-style yoghurt (to serve)
Description
Ready in three steps, follow this easy recipe for an elegant gluten-free cake with subtly sweet flavours of rosewater and raspberries.
Method
Step 1 of 3
Preheat oven to 190°C/170°C fan-forced. Lightly grease a 23cm (3.5cm deep) round loose-based fluted tart pan.
Step 2 of 3
Using an electric mixer, beat butter, sugar, eggs, almond meal, flour and essence in a large bowl until just combined. Spoon mixture into pan and smooth top. Scatter over pistachios and raspberries. Bake for
35 minutes or until golden and cake springs back when gently pressed. Allow to cool completely in pan.
Step 3 of 3
Remove cake from pan, cut into wedges and serve with yoghurt.
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