Pot cake with raisins and pistachios
easy
90 mins
90 mins
Ingredients
- 250 g Butter or margarine
- 200 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 pinch Salt
- 4 Eggs (size M)
- 300 g Flour
- 100 g Cornstarch
- 1 package Baking Powder
- 100 g Whipped cream
- 150 Grapes (health food store)
- 1 (25 g) Bag of chopped pistachios
- 125 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp crushed pistachios
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Cream warm fat, sugar, lemon peel and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder and stir into the fat-sugar mixture by the spoonful.
- 2
Add the cream little by little. Fold the raisins and pistachios into the dough. Grease a ring cake tin (23 cm Ø; 2 1/2 litre capacity) and sprinkle with breadcrumbs. Pour in the dough, smooth the surface.
- 3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 1 hour. Let the ring cake cool down slightly. Turn out onto a cake rack and allow to cool completely. Stir icing sugar and lemon juice to a thick icing and pour over the ring cake.
- 4
Sprinkle pistachios into the moist icing as desired for garnishing. Leave to dry. Decorate with balm if desired. Makes about 16 pieces.
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