Alternatively, you can use 1/3 cup pistachio butter for the recipe. Whisk together 2 cups of white cake mix and 1/2 cup of instant pistachio pudding mix. Then add 1 and 1/2 cup water, 4 large eggs, ...
+ To make 1½ cups of raspberry puree, you will need to blend 6 cups (750g) thawed frozen raspberries until smooth. Press through a fine sieve and discard the seeds.