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Heart shaped cranberry teacake with pistachio spread

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Heart shaped cranberry teacake with pistachio spread

This luxury Valentine’s version of traditional teacake with sweet cranberries bursts with terrific, indulgent taste thanks to the pistachio spread.


260 gr Canadian flour
250 gr White flour
50 gr Caster sugar
250 ml Milk, lukewarm
20 gr Fresh yeast
1 tbs Malt
1 Egg
50 gr Butter, softened
100 gr Cranberries
1 Pistachio spread


Melt the yeast in the milk.
Add the flour, the sugar e the malt, then the milk with the yeast, eventually the egg and mix everything in an electric kneader. After a while, add the butter in pieces and knead on until the dough is soft and elastic.
Form a ball out of the dough and let it rest in a bowl for at least three hours.
Add the cranberries and knead it. Cut the dough into small pieces and make balls out of them (approx. 12).
Place the balls on a tray and let them rise for one more hour.
Brush the balls with milk and put them in preheated oven at 180°C for 20 minutes or so.
Once they are cold, shape them into hearts and fill with pistachio spread.