Blueberry and Pistachio Cake

Prep Time: 0:15
Cook Time: 0:25
Serves: 4

Ingredients / Shopping List

80g butter or margarine

160g S.R. Flour

160g caster sugar

25g pistachio nuts

125g fresh blueberries

1 egg

100ml milk

Prep to Cook:  mixing bowl, basin, fork,  spatula, chopping board, knife,  cake tin or loaf tin or paper cases and bun tray

Prep:  Chop the pistachio nuts finely so they reveal green colour

Rub in the butter or margarine into the S.R. Flour

Add the caster sugar and the chopped pistachio nuts

Beat the egg with the milk and add to the dry ingredients

Stir into the flour and add the blueberries and mix

Check the mixture is soft and moist but not wet

Pile into the cake tins and cook at 180C or Gas 4 for 25 mins.

Allow to cool before removing from the tin

Check it out!

Adding fresh fruit to cake is a good way to add extra fruit into the diet.  This is a rubbed-in cake and it takes the addition of fruit easily.

Serve as a cake slice or as a pudding with some thick yoghurt.

Recipe Science

Cooks Know How:  The rubbing-in method makes a good cake for eating on the day or within a couple of days.  The amount of fat is always half or below if you want to select this hand-on method of cake making, any more and the mixture would need creaming.  The fat enriches the cake and the sugar softens the crumb and make it tender.  Adding flavours from fresh fruits or dried fruits works well.  Cooking raises the cake from the steam and via self raising agents in the flour.  The oven heat caramelises the sugars and the starch and makes the cake beautifully golden.