Easy Raspberry & Pistachio Moelleux Cakes

Easy to make, these little cakes are so delicious you’d never guess that they’re packed with goodness and thanks to the yoghurt and olive oil, contain virtually no saturated fat. Moelleux is French for soft, mellow, or melt-in-the-mouth, and that is exactly what you get with these tender bakes; fantastic for a comforting post-exercise treat with a glass of milk or a cup of tea. They can help boost muscle recovery as well, and have a 4:1 carbohydrate to protein ratio, plenty of vitamin C, dietary fibre and minerals such as calcium and magnesium – just what you need to feel normal again after working out!

Packed with juicy raspberries, crunchy pistachios, and made with wholemeal flour for extra fibre, this is a smarter treat that delivers on both flavour and performance. It’s low in saturated fat, rich in slow-releasing carbs, and a source of protein – making it perfect as a pre- or post-training snack, a wholesome lunchbox addition or indeed post-beach indulgence!

What’s more, the raspberries bring a zingy sharpness and are bursting with antioxidants!

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Easy Raspberry & Pistachio Moelleux Cakes

Healthy Snacks

Author: Kate Percy Courses: Brain Food, Fuel Your Sport, Gut-friendly, Healthy Snacks, Post-exercise, Pre-exercise Recipe Keys: H Healthy Snacks

Print Recipe

Ingredients

Servings

• 100 g frozen raspberries
• 20 g shelled unsalted pistachios
• 140 g self-raising wholemeal flour
• 1 tsp baking powder
• 2 eggs
• 125 g natural yoghurt
• 60 g golden caster sugar
• 2 tbsp olive oil
• Pinch of salt

Method

1. Preheat the oven to 180°C and arrange the muffin or cake cases in a muffin tray.
2. Combine the flour, baking powder and salt in a bowl.
3. Break the eggs into a separate bowl and add the sugar, yoghurt and olive oil. Beat briefly with a whisk and then stir in the raspberries (the raspberries work best in this recipe if you take them straight from the freezer rather than defrosting them).
4. Carefully spoon the mixture into the muffin cases (they should be 2/3rds full). Arrange the pistachios on top and bake in the oven for about 20 minutes until golden brown and springy to the touch.
5. When they are cooked, let them cool for a while on a wire rack. Eat warm or cold.