The weather's changing slowly and the autumn days in Cape Town are cooling down - I am sitting here in the morning sun wishing I had a slice of this delicious cake on a plate.
Serves 10 – 12
Difficulty – easy
Preparation time – 30 minutes
Baking time – 50 minutes
125 g butter, softened
270 g castor sugar
5 ml (1 t) vanilla essence
Zest of 1 orange
240 g cake flour
7,5 ml (1½ t) baking powder
250 ml (1 C) buttermilk
225 g frozen raspberries
80 g pistachios, chopped
40 g almonds, chopped
200 g icing sugar (more if needed)
250 ml (1 C) cream cheese or Mascarpone
Juice and zest of 1 orange
Preheat the oven to 180ºC.
Line a 9 cm x 26 cm loaf tin with baking paper.
Beat the butter, castor sugar, vanilla essence and orange zest until pale yellow. Add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder together and fold through the mixture. Add the buttermilk and fold through. Gently fold through the raspberries, pistachios and almonds, stirring as little as possible.
Pour the mixture into a loaf tin and bake until a skewer comes out clean when inserted into the cake, about 50 minutes. Remove from the oven and allow to cool in the tin for about 20 minutes before turning out onto a cooling rack.
To make the icing, sift the icing sugar over the cream cheese and add the orange juice. Blend with a stick blender until smooth. Add the zest.
Once the cake has cooled, cover with icing.
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