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Decadent blackberry, yogurt and pistachio cake

Make the best of the fresh blackberry season with this delicious, zesty cake. Ingredients: <ul> <li>1/3 cup (45g) pistachios</li> <li>250g butter, softened</li> <li>1 lemon, finely zested</li> <li>1 cup (220g) caster sugar</li> <li>3 eggs</li> <li>2 ½ cups (375g) self-raising flour</li> <li>½ cup (40g) shredded coconut</li> <li>1 cup (250g) Greek style yogurt</li> <li>200g blackberries</li> <li>2 tablespoons brown sugar</li> <li>2 tablespoons pistachios, roughly chopped</li> <li>Extra blackberries, to serve</li> <li>Double cream, to serve</li> </ul> Method: <ol> <li>Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake tin, line base with baking paper.</li> <li>Place pistachios in a food processor and pulse until ground, set aside. Place butter, zest and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add eggs one by one, beating well in between additions. If mixture splits slightly, add a little of the flour to recombine.</li> <li>Using a wooden spoon, stir in the ground pistachio, flour, coconut and yogurt. Fold through ½ the berries. Spoon mixture into prepared pan, spread evenly with a plastic spatula.</li> <li>Scatter remaining berries, sugar and pistachios on top. Bake uncovered for about 50–60 minutes or until golden and firm to touch and a skewer inserted in the centre comes out clean. Stand for 5 minutes in tin then transfer to a cooling rack.</li> <li>Serve cake warm or at room temperature with double cream and extra fresh blackberries.</li> </ol> Recipe from Fresh Aussie Raspberries and Blackberries – <a href="http://freshberries.com.au/">freshberries.com.au</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/blackberry-yogurt-and-pistachio-cake.aspx">Wyza</a>.

Food & Wine

Pecan waffles with maple and blackberry sauce

Serves: 4 (Makes 4-8 waffles depending on the size of the iron) Preparation: 20 minutes Cooking: Approx. 15 minutes Ingredients <ul> <li>¾ cup (110g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200ml low-fat milk</li> <li>1 tablespoon (20g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50g) pecans</li> <li>100g blackberries</li> </ul> Preparation <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl.</li> <li>Make a well in the centre and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3-4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions – usually allow 2-3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round-bladed knife and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN87V">best subscription offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

This phone is bringing back the keypad

BlackBerry has unveiled a new smartphone that combines a touchscreen with a physical keyboard. The new Keyone, which runs on Google's Android operating system, features both the touch-response screen of a modern smartphone as well as a keyboard, similar to that of the firm's most popular devices. The Keyone, unveiled ahead of the Mobile World Congress (MWC) tech show in Barcelona, has been built by Chinese manufacturer TCL Communication as part of a new deal to make BlackBerry phones. BlackBerry has struggled to match many of its smartphone rivals in recent years, slipping to a zero per cent share of the global smartphone market earlier this year, according to reports, having once been one of the biggest manufacturers in the world. TCL chief executive Nicolas Zibell said: "Impressively designed to be distinctly different, the BlackBerry Keyone re-imagines how we communicate by offering unmatched productivity and the world's most secure Android smartphone experience. "We're humbled to play such an important role in the future of BlackBerry smartphones, which have been so iconic in our industry, and we're eager to prove to the BlackBerry community that their excitement around this new BlackBerry smartphone is something they can be proud of as well." As well combing a 4.5-inch screen with the keyboard, the Keyone feature a 12-megapixel rear camera and quick charging technology which enables the phone to charge to 50 per cent in around 36 minutes, BlackBerry says. TCL says it'll cost US$549 when it launches sometime in April. Do you think you’d consider going back to a phone with a keypad? First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Technology

Vanilla, blueberry and blackberry naked cake

Decadent and rustic, this stunning cake is definitely one to bring out at the next special occasion. While it mightn’t be the quickest recipe to whip up, we can guarantee it’s worth it! Serves: 12 Ingredients: For one cake layer (Note: Double the ingredients for two layers, triple for three etc.) <ul> <li>170g butter, room temperature</li> <li>¾ cup sugar</li> <li>1 tsp. vanilla extract</li> <li>3 eggs</li> <li>1¼ cup flour</li> <li>1¾ tsp. baking powder</li> <li>½ tsp. salt</li> </ul> For the icing (Note: Double the ingredients to ice two layers, triple for three etc.) <ul> <li>125g butter, softened</li> <li>1½ cups icing sugar mixture</li> <li>1 tbsp. milk</li> </ul> To decorate <ul> <li>2 punnets blueberries</li> <li>2 punnets blackberries</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease a cake pan and line the bottom with baking paper. Use a cake leveller if available.</li> <li>Combine butter, sugar and vanilla in a large bowl and beat with an electric mixer until fluffy. Add the eggs one at a time, beating lightly as you go.</li> <li>Mix the flour, baking powder and salt in a separate bowl with a spoon, then slowly add half to the wet mixture, folding as you go. Once all the flour has been absorbed, repeat with the remaining mixture.</li> <li>Once completely combined, pour the batter into the cake pan and bake for around 15-20 minutes or until a skewer comes out clean.</li> <li>Let the cake cool in the pan for about 10 minutes, then remove and level the cake by removing the dome with a large knife. Try to keep your hand level so both ends of the cake are level.</li> <li>Repeat the above 5 steps until you have made the desired number of layers.</li> <li>For the icing, beat the butter with an electric mixer and gradually add icing sugar mixture and milk, beating until combined. If the mixture is too runny, add more icing sugar mixture.</li> <li>To assemble the cake, place the bottom layer on a large serving plate or cardboard circle.</li> <li>Spread a thick layer of icing over the top (but not on the sides) of the bottom layer. Repeat until you reach the final layer, covering the top in the remaining icing and decorate with the blueberries and blackberries.</li> <li>Serve immediately.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/carmels-carrot-cake/">Carmel’s carrot cake</a> <a href="/lifestyle/food-wine/2016/05/hazelnut-brown-sugar-meringue-cake/">Hazelnut brown sugar meringue cake</a> <a href="/lifestyle/food-wine/2016/04/chocolate-guinness-cake/">Chocolate Guinness cake</a>

Food & Wine

Blackberry cupcakes

With irresistible blackberry cream cheese frosting, these delicious cupcakes will be a hit at your next tea. Or you can save them all for yourself – we won’t blame you. Makes: 18 Ingredients: <ul> <li>5 tablespoons of butter</li> <li>1 cup of sugar</li> <li>2 egg yolks</li> <li>1 teaspoon of vanilla</li> <li>1 cup of sour cream or plain Greek yogurt</li> <li>2 cups of self-raising flour</li> <li>2 egg whites</li> <li>⅛ teaspoon of cream of tartar</li> </ul> Icing <ul> <li>½ cup of salted butter</li> <li>1 ½ cup of icing sugar</li> <li>⅛ teaspoon of salt</li> <li>225g of cream cheese, softened</li> <li>1 container of blackberries</li> <li>¼ teaspoon of vanilla</li> </ul> Method: 1. Preheat oven to 175°C and line a muffin tin with cupcake liners. 2. In a mixer, beat butter and sugar. Add yolks and vanilla and combine. 3. Add sour cream or plain yogurt and flour alternately and mix together. 4. In a separate bowl using an electric mixer, beat egg whites with cream of tartar until stiff peaks form. 5. Fold egg mixture into previously mixed batter. 6. Scoop batter into each of the cupcake liners and bake for 15 to 18 minutes or until cooked through. 7. To make blackberry frosting, set aside 18 blackberries. Puree the remaining berries (about a half cup) using a hand mixer or food processor. 8. Strain through a mesh strainer placed over another bowl to remove seeds. 9. Using the electric mixer, beat butter, sugar and salt together. Once combined, cream mixture for two to three minutes until it becomes fluffy. 10. Add cream cheese, mixing in gradually. Cream together for an additional two minutes. 11. Add blackberry puree and vanilla and mix. 12. Using a pipping bag, pipe icing onto cupcakes and top with extra blackberries.

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Decadent blackberry, yogurt and pistachio cake

Pecan waffles with maple and blackberry sauce

This phone is bringing back the keypad

Vanilla, blueberry and blackberry naked cake

Blackberry cupcakes