This cake is just like the ones I like: practical, quick to prepare and delicious. The buttermilk makes the cake very moist. When you take a bite you have a very fluffy and moist cake, with a fabulous tangy taste of the raspberries and the crunchiness of the pistachio. Soooooo good. You can omit the icing if you just want to have a nice, straight forward cake. I got this recipe from Donna Hay magazine, issue 5.
125g unsalted butter, softened
2 teaspoons finely grated orange rind
250g plain flour
2 ½ teaspoons baking powder
1 cup frozen raspberries
½ cup chopped pistachios
1 cup icing sugar sifted
2 tablespoons fresh orange juice
Pre-heat the oven to 180oC/350oF/160o fan assisted oven. Line a 9 x 23 cm loaf tin with a non stick baking paper.
Place the butter, sugar and orange rind in the bowl of an electric mixer and beat for 6 minutes or until light and creamy. Add the eggs and beat well. Fold through the flour, baking powder and buttermilk. Gently fold through the raspberries and pistachios.
Spoon the mixture in the prepared pan and bake for 55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes, and then turn out onto a wire rack.
To make the icing, mix the sugar and orange juice until smooth, then drizzle over the cooled cake.