#asmrcooking #nomusiccooking #notalkcooking #poundcake #loafcake
I’m a raspberry and pistachio lover! And I’m telling you that this a combination you will love, for sure. So, let me show you how to make a delicious and soft raspberry and pistachio pound cake!
The process is really easy and the result is so good!
You can store it in the fridge for up to 3 days and enjoy it early in the morning next to your hot espresso or in the afternoon, as a break snack.
Ingredients:
flour 190g.
baking powder 1 teaspoon
a pinch of salt
sugar 200g.
butter (softened) 115g.
2 eggs
vanilla extract 1 teaspoon
milk 100ml
lemon juice 2 teaspoons
fresh raspberries 150g.
chopped pistachios 60g.
Icing Glaze:
icing sugar 100g.
lemon juice 1-2 tablespoons
red food coloring
Instructions:
1. Mix the butter and gradually add the sugar.
2. Add the eggs, one at a time and continue mixing.
3. Sift the flour and add one-third of the whole quantity.
4. Add 2 tablespoons of flour on the fresh raspberries.
5. Add the second part of the flour and mix.
6. Add two tablespoons of lemon juice in the milk and pour it over the mix.
7. Add the rest of the flour and baking powder and mix.
8. Add vanilla extract, then the raspberries and pistachio, combining gently.
9. Brush some oil or butter on the pound cake tray and place the parchment paper, then pour the mix.
10. If you want, add some chopped pistachios on the top. Then bake for 45 minutes in the preheated oven at 180°C.
11. Take it out of the tray and let to cool completely. Cover it in food film and leave to rest in the fridge overnight.
Icing Glaze:
1. Mix icing sugar and lemon juice until you obtain the consistency presented in the video.
2. Add then the food coloring. The quantity depends on the type of coloring you’re using. TIP: Just add a few drops at a time and mix. If necessary, add a few more. Don’t add a high quantity from the very beginning.
Decorate the pound cake with the icing glaze, fresh raspberries and pistachios, then let to rest in the fridge for at least 30 minutes.
Enjoy!
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