Pistachio cake

Prepare

1. 🥄Heat the oven to 180C/160C fan/gas
2. 🔥Butter and line a 23cm springform cake tin.

Steps

1. 🔥Tip 150g of the pistachios into a food processor and blitz until finely ground.

Prepare

1. 🧂Tip into a bowl and mix in the flour, baking powder and pinch of salt.

Steps

1. 🍳Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins.
2. 🫇Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added.

Prepare

1. 🫇Beat in the vanilla, then fold in the flour mixture gently.
2. 🍽️Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean.

Steps

1. 🍽️Set aside to cool completely on a wire rack in the tin.
2. 🌿step 2
3. ✨Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste.

Prepare

1. 🌿Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.

Steps

1. ✨step 3

Prepare

1. 🥄Cut the cooled cake in half horizontally using a serrated knife, so you have two layers.

Serve

1. 🔥Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream.

Steps

1. 🧂Top with a generous handful of the raspberries so the cake is covered.
2. 🍳Top with the other sponge half, then cover the top and sides of the cake with the remaining cream.

Serve

1. 🍳Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve.

Steps

1. 🫇Will keep chilled in an airtight container for two days.