Lemon, Raspberry & Pistachio Bundt Cake (GF)

Instructions

1. Preheat the oven to 160C (fan) and prepare your bundt tin by greasing it liberally with butter/baking spread/oil and then dusting with gluten free plain flour. This will really help to ensure you get an easy release after baking and avoid the dreaded bundt-stuck-in-the-tin scenario.
2. Place the pistachios in a blender and blitz until they are a fine crumb consistency, similar to ground almonds. Set aside.
3. Cream the butter and caster sugar together in a mixing bowl or stand mixer bowl, until pale and smooth.
4. Add the eggs, one at a time, mixing to combine fully after each. Don't worry if the mixture looks split, it will come back together once the flour is added.
5. Sift the plain flour, baking powder and xanthan gum into the bowl and also add the ground almonds and ground pistachios. Stir until you have a very thick, smooth batter.
6. Add the lemon juice and lemon zest. Give everything a final mix.
7. Dust the frozen raspberries in 1 tsp plain gluten free flour (this will help stop them from sinking during baking). Pour half the cake batter into the prepared bundt tin and scatter half the frozen raspberries over the top, gently pressing them into the batter. Then pour in the remaining cake batter and top with the rest of the frozen raspberries. Press them gently into the batter with your fingers and then smooth over the top with a small angeled palette knife.
8. Place the bundt cake into the oven on the middle shelf to bake for 50-55 minutes. Test the cake with a cake tester or skewer after 50 minutes - if it comes out clean it is baked but if there is still runny batter it will need an extra 5 minutes (or until baked through).
9. Remove the cake from the oven once cooked and keep it in the tin to cool for 10-15 minutes, covered with a tea towel - this will trap the steam and help soften the edges of the cake, helping it to come away cleanly from the tin.
10. The moment of truth! Place a wire rack on top of your bundt tin then carefully invert it and gently pat the bundt tin if the cake doesn't drop straight out. Leave to cool on a wire rack for at least 30 minutes.
11. To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Mix until they have a very thick, runny icing. If it is too stiff, just add a couple of drops of lemon juice or water until it is drizzle-able! Now drizzle over the top of your loaf cake.
12. Sprinkle the lemon zest and pistachios (finely chopped) over the top of the cake and place the fresh raspberries on top. Leave to set before serving, or get stuck straight in if you can't resist a slice!