, , , , , ,


Emma’s raspberry and pistachio sponge cake

May has been the month of birthday’s here at SurreyKitchen what with our daughter turning two on the 7th, Ross’ birthday on the 28th and mine on the 25th. It seems like all I’ve done this month is bake.  So many cakes have come out of the oven in the last few weeks that if I now make a cake Alice immediately shouts ‘birthday cake!’


Happy Birthday Alice

After one practise attempt I made a chocolate sponge cake for Alice’s soft play party which went down really well with all the children.  The practise attempt was also warmly received at Alice’s playgroup where we had a little pre party.

However the cake I was most happy with this year was the rich and decadent Raspberry and pistachio sponge cake I made for my husband Ross’ birthday.


Happy Birthday Ross

A perfect showstopper of a cake that looks like you’ve spent hours preparing it when it’s actually quick and simple to make.  This sponge is light and airy and topped with a delicious creme cheese icing which stops the cake being too sweet and sickly.

Decorated with the beautifully plump raspberries I bought at Epsom market and sprinkled with chopped pistachio nuts this cake is so pretty to look at.  Perfect for summer dining.

The earthy flavour of pistachio nuts makes them the perfect pairing for sweet tart raspberries.

This cake will last for 3-4 days in the fridge but if you are anything like my family it will be long gone before its past its best.



Rich and decadent, a real showstopper of a cake



250g softened unsalted butter, plus extra for greasing.

300g self-raising flour

250g golden caster sugar

4 large free range eggs

1 tsp baking powder

1 punnet of fresh raspberries.


1 level tbsp icing sugar

180g tub of cream cheese

1 punnet of raspberries

6 pistachio nuts chopped



raspberry and pistachio – a perfect flavour pairing

Preparation Method:

  1. Preheat your oven to 190C/fan180C/gas5.  Grease one 9 inch sandwich tin all over with a few knobs of butter, line the base with greaseproof paper.
  2. Beat the butter and the sugar together until light and fluffy.  Fold in the flour and the baking powder.
  3. Add the eggs in one at a time.
  4. Gently fold in the raspberries and put the mixture into the prepared cake tin.
  5. Bake for 50 minutes or until golden brown and risen and a skewer comes out clean.
  6. Allow to cool and then carefully turn out onto a baking rack to cool completely.
  7. Empty the cream cheese into a small mixing bowl.  Add a level tbsp icing sugar and mix together until smooth.
  8. Use a spatula to spread the creme cheese icing over the top of your cake.  Pile up the fresh raspberries in the centre of the icing and sprinkle over the chopped pistachio’s.
  9. Serve on a beautiful cake stand to really show off your creation, and enjoy.