Recipe: Raspberry and Pistachio Traybake

Raspberries are one of Summer’s brightest pleasures, and they pair beautifully with the soft, nutty richness of pistachio. This raspberry and pistachio traybake uses a modest amount of pistachios but delivers a deep, rounded flavour that balances perfectly with the sharp burst of the berries. It is simple to make, light yet satisfying, and lovely served warm with extra raspberries.

Ingredients

For the traybake

• 120g butter

• 120g caster sugar

• 2 free range eggs

• 50g ground pistachios

• 25g pistachios roughly chopped

• 70g self raising flour

• 1/2 tsp baking powder

• 75g raspberries

• 1 tbsp water

Method

• Preheat the oven to 160°C fan. Cream the butter and sugar until pale and fluffy. Add the eggs one at a time with a little flour, then fold in the remaining flour, baking powder and ground pistachios. Loosen the batter with the tablespoon of water.

• Pour into a greased and lined 20 cm square tin. Scatter the raspberries across the top, pressing them lightly into the batter. Sprinkle with the roughly chopped pistachios. Bake for 30 to 35 minutes until risen and golden.

• Leave to cool slightly, then serve with extra fresh raspberries or a scoop of ice cream.

A Seasonal Note

This traybake belongs to Litha, the Celtic season of long days soft evenings and fruit at its first height. Raspberries carry the brightness of midsummer, while pistachio adds warmth and richness for the turning ahead. A gentle, abundant bake for the heart of the season.