Pistachio Cake
Makes one 23 cm / 9 in layer cake
A ground-pistachio sponge layered with pistachio mascarpone cream and fresh raspberries, finished with lime zest.
| prepHeat oven to 180°C / 160°C fan / 350°F / gas 4 | ||||||||
| prepButter and line a 23 cm / 9 in springform tin | ||||||||
| 150 g pistachios (for the cake) | Blitz pistachios, mix with dry | Fold in flour mixture | Bake 180°C / 350°F, 35-40 min | Cool completely in tin | Halve cake, layer cream & berries | Cover with cream, top & serve | ||
| 80 g plain flour | ||||||||
| 1 tsp baking powder | ||||||||
| pinch of salt | ||||||||
| 250 g butter, softened | Beat butter & sugar, 5 min | Beat in eggs, 1 min each | Beat in vanilla | |||||
| 225 g caster sugar | ||||||||
| 4 eggs, at room temperature | ||||||||
| 1 tsp vanilla extract | ||||||||
| 100 g icing sugar | Beat cream; chill 20-30 min | |||||||
| 250 g mascarpone | ||||||||
| 200 ml double cream | ||||||||
| 100 g pistachio paste | ||||||||
| raspberries (for the filling) | ||||||||
| raspberries (for the top) | ||||||||
| pistachios, roughly chopped (remaining, for the top) | ||||||||
| 1 unwaxed lime, zested | ||||||||
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