Pistachio Cake

Instructions

1. 1

   Preheat the Oven and Prepare Tin

   5 min

   Set your oven temperature to 180°C (or 160°C if using a fan oven), equivalent to gas mark 4. While the oven heats up, take a 23cm springform cake tin, grease its sides and base, and line it with parchment paper to ensure easy removal of the cake later.

2. 2

   Grind Pistachios and Mix Dry Ingredients

   8 min

   Using a food processor, finely grind 150g of pistachios until they resemble a coarse flour. In a mixing bowl, combine the ground pistachios with 80g plain flour, 1 tsp baking powder, and a pinch of salt, ensuring an even distribution of all dry ingredients.

3. 3

   Cream Butter and Sugar

   10 min

   In a separate bowl, beat together 250g butter and 225g caster sugar using an electric mixer until the mixture is light and fluffy, which should take about 5 minutes. Add 4 eggs one at a time, mixing each egg in for about a minute before adding the next. Finally, incorporate 1 tsp vanilla extract into the mixture for added flavor.

4. 4

   Combine Mixtures and Bake

   80 min

   Carefully fold the dry flour mixture into the creamed butter and sugar until just blended; be gentle to avoid overmixing. Transfer the batter to your prepared cake tin and bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a skewer into the center; it should come out clean. Once baked, let the cake cool completely in the tin on a wire rack.

5. 5

   Prepare Pistachio Frosting

   10 min

   While the cake is cooling, sift 100g icing sugar into a mixing bowl. Add in 250g mascarpone, 200ml double cream, and 100g pistachio paste. Whisk the mixture until it is smooth and well combined, then place it in the fridge for 20-30 minutes to thicken and set.

6. 6

   Assemble the Cake Layers

   8 min

   Once the cake has cooled, use a serrated knife to carefully slice it horizontally into two equal layers. Take the bottom layer and place it on a serving plate, then spread a generous layer of the chilled pistachio cream over it. Top this layer with 400g raspberries, ensuring they are well distributed over the cream.

7. 7

   Finish and Garnish the Cake

   7 min

   Position the second layer of the cake on top of the raspberries. Use the remaining pistachio cream to cover the top and sides of the cake for a smooth finish. Finally, decorate the cake with additional raspberries, sprinkle chopped pistachios, and zest the 1 unwaxed lime over the top for a fresh touch. Store the completed cake in an airtight container in the fridge for up to two days.

FAQ