Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Butter : 250g
- - Pistachio : 200g
- - Plain Flour : 80g
- - Baking Powder : 1 tsp
- - Caster Sugar : 225g
- - Egg : 4
- - Vanilla Extract : 1 tsp
- - Icing Sugar : 100g
- - Mascarpone : 250g
- - Double Cream : 200ml
- - Pistachio Paste : 100g
- - Raspberries : 400g
- - Unwaxed Lime : 1
Instructions
1 - Heat the oven to 180C/160C fan/gas 4.
2 - Butter and line a 23cm springform cake tin.
3 - Tip 150g of the pistachios into a food processor and blitz until finely ground.
4 - Tip into a bowl and mix in the flour, baking powder and pinch of salt.
5 - Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins.
6 - Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added.
7 - Beat in the vanilla, then fold in the flour mixture gently.
8 - Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean.
9 - Set aside to cool completely on a wire rack in the tin.
10 - step 2
Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste.
11 - Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.
12 - step 3
Cut the cooled cake in half horizontally using a serrated knife, so you have two layers.
13 - Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream.
14 - Top with a generous handful of the raspberries so the cake is covered.
15 - Top with the other sponge half, then cover the top and sides of the cake with the remaining cream.
16 - Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve.
17 - Will keep chilled in an airtight container for two days.
