Pistachio Cake

Ingredients

• 8 3/4 ozbutter, softened; plus extra for greasing
• 7 ozpistachio, unsalted; 150g blitzed finely for sponge, 50g reserved for garnish
• 2 3/4 ozall-purpose flour, for sponge
• 1 tspbaking powder
• 8 ozsuperfine sugar
• 4egg
• 1 tspvanilla extract
• 3 1/2 ozpowdered sugar, sifted; for pistachio cream frosting
• 8 3/4 ozmascarpone, for pistachio cream frosting
• 7/8 cupheavy cream, for pistachio cream frosting
• 3 1/2 ozpistachio paste, for pistachio cream frosting
• 14 ozraspberries, scattered between layers and on top
• 1lime, unwaxed; zest only; for garnish

Method

1. 1

   Heat oven to 350°F / 325°F fan / Gas 4. Butter and line a 23cm springform tin. Blitz 150g pistachios in a food processor until finely ground. Mix with the flour, baking powder and a pinch of salt.

2. 2

   Beat the butter and sugar until fluffy and pale, about 5 minutes. Add eggs one at a time, beating for 1 minute after each. Beat in the vanilla, then gently fold in the flour mixture.

3. 3

   Spoon into the tin and bake for 35–40 minutes until a skewer comes out clean. Cool completely on a rack in the tin.

4. 4

   Make the frosting: sift the icing sugar into a bowl and add the mascarpone, cream and pistachio paste. Beat until combined. Refrigerate for 20–30 minutes to thicken.

5. 5

   Cut the cooled cake in half horizontally with a serrated knife. Place the bottom layer on a plate and spread generously with pistachio cream. Top with a generous handful of raspberries.

6. 6

   Place the top sponge on and cover the top and sides with the remaining cream. Scatter the remaining raspberries, reserved whole pistachios and lime zest on top.