Gluten Free Raspberry & Pistachio Cake
Gluten Free Raspberry & Pistachio Cake — a Dawn Foods recipe in 3 components, makes 1 cake, 8" deep round tin (1050 g batter). Uses Dawn Foods Flavouring Compounds, Pistachio – 1 kg.
- mixing time
- 4 min
- mixing speed
- slow
- deposit weight
- 1050 g
- baking temperature
- 160 °C
- baking time
- 90 min
- icing temperature
- 45-50 °C
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Dawn Gluten Free Vanilla Muffin Mix | 1000 g |
| Whole Egg | 500 g |
| Vegetable Oil | 350 g |
| Water | 150 g |
| Dawn Foods Flavouring Compounds, Pistachio – 1 kgDawn Pistachio Compound | 150 g |
| Freeze Dried Raspberry Pieces | 20 g |
| Green Food Colouring |
Topping
| Ingredient | Quantity |
|---|---|
| Dawn Raspberry Fudge Icing |
Decoration
| Ingredient | Quantity |
|---|---|
| Fresh Raspberries | |
| Whole & Chopped Pistachios |
Method
- Cake
Add all ingredients (apart from the freeze-dried raspberry pieces and green colouring) to a mixing bowl fitted with a beater and mix on slow speed for 4 minutes.
- Cake
Add the green food colouring until the desired colour is achieved.
- Cake
Add the raspberry pieces and mix in on slow speed until fully combined.
- Cake
Deposit 1050g into a prepared 8" deep round tin.
- Cake
Bake in a deck oven at 160ºC for approximately 90 minutes.
- Cake
On removal from the oven, invert onto a cloth covering cooling wire to help flatten the top.
Assembly: When the cake is cool, if still needed, trim the top to make flat.
Assembly: Place the cake upside down onto a cake board or stand.
Assembly: Warm the Dawn Raspberry Fudge Icing to 45-50ºC (add a little water if still too thick).
Assembly: Place the icing into a piping bag and pipe around the edge of the cake allowing the occasional drip and then cover the whole top.
Assembly: Decorate with fresh raspberries and whole & chopped pistachio nuts.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.