Pistachio cake

Ingredients

• 250g Butter
• 200g Pistachio
• 80g Plain Flour
• 1 tsp Baking Powder
• 225g Caster Sugar
• 4 Egg
• 1 tsp Vanilla Extract
• 100g Icing Sugar
• 250g Mascarpone
• 200ml Double Cream
• 100g Pistachio Paste
• 400g Raspberries
• 1 Unwaxed Lime

Instructions

1. Preheat the oven to 180°C (160°C fan). Butter and line the base of a 23 cm springform cake tin. Place 150 g of the pistachios in a food processor and blitz until finely ground. Transfer to a bowl and mix with the flour, baking powder and a pinch of salt.
2. In a separate bowl, beat the butter and caster sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time, beating for about 1 minute after each addition. Beat in the vanilla extract, then gently fold in the dry ingredients.
3. Spoon the batter into the prepared tin, level the surface and bake for 35–40 minutes, until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin on a wire rack.
4. To make the cream, sift the icing sugar into a bowl. Add the mascarpone, double cream and pistachio paste and beat until smooth. Refrigerate for 20–30 minutes until thick enough to spoon.
5. Once the cake is fully cooled, slice it horizontally into two layers using a serrated knife. Place the bottom layer on a serving plate and spread with a generous layer of pistachio cream. Scatter most of the raspberries evenly over the cream.
6. Top with the second cake layer, then cover the top and sides with the remaining cream. Decorate with the remaining raspberries, whole pistachios and finely grated lime zest. Store chilled in an airtight container for up to two days.

instructions_source: editorial-classic