Preheat oven to 180°C. Butter and line with parchment paper 12 individual dariol moulds or alternatively a 12-hole muffin tin.
Cream butter, sugar and orange zest until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine pistachio, almonds, flour and baking powder and fold through the butter mixture until just combined. Make sure you do not over mix.
Gently fold through raspberries.
Divide batter between prepared tins, filling them 3⁄4 of the way up.
Bake for 25-30 minutes until the cakes have risen and a skewer comes out clean when inserted.
While cakes are baking prepare the syrup by combining syrup ingredients, in a small saucepan over low heat.
Stir the mixture until all the sugar has dissolved.
When cakes are done, remove from oven and set aside to cool slightly.
When ready to serve, carefully unmould the cakes and place onto serving plates.
Pour the syrup over cakes and sprinkle with some caramelised pistachios.
Can be served warm or at room temperature.
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