Step 1 of 6
Pistachio Cake
Heat oven to 350°F. Butter and line a 23cm springform pan. Blend 5 1/4oz pistachios in a food processor until finely ground. Mix with the flour, baking powder and a pinch of salt.
Step 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.
Step 3
Spoon into the pan and bake for 35–40 minutes until a skewer comes out clean. Cool completely on a rack in the pan.
Step 4
Make the frosting: sift the powdered sugar into a bowl and add the mascarpone, cream and pistachio paste. Beat until combined. Refrigerate for 20–30 minutes to thicken.
Step 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.
Step 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.