Instructions
Preheat your oven to 180°C (160°C fan) or Gas Mark 4 to prepare for baking this nutty delight. Thoroughly butter a 23cm springform cake tin and line it with baking parchment — this will ensure your cake releases easily after baking. Place 150g of the pistachios into a food processor and blitz them until they become a fine, fragrant powder. Transfer this pistachio dust into a bowl, then gently fold in the plain flour, baking powder, and a pinch of salt, combining the dry ingredients well. In a separate bowl, beat 250g of butter with 225g of caster sugar until the mixture becomes fluffy and pale; this usually takes about five minutes and is crucial for a light texture. Add the eggs one at a time, beating thoroughly for about a minute after each addition to emulsify the batter beautifully. Stir in 1 teaspoon of vanilla extract for a subtle aromatic note. Carefully fold the dry pistachio flour mixture into the wet ingredients, mixing gently to retain the airiness of the batter. Spoon the batter into the prepared tin, smoothing the top with a spatula for an even bake. Bake for 35-40 minutes, testing doneness by inserting a skewer into the center; it should come out clean when the cake is perfectly baked. Allow the cake to cool completely in the tin on a wire rack to maintain its shape and moisture. While the cake cools, prepare the luscious pistachio cream. Sift 100g of icing sugar into a bowl, then add 250g of mascarpone, 200ml of double cream, and 100g of pistachio paste. Beat this mixture until smooth and well combined, then chill it in the refrigerator for 20-30 minutes to thicken to a spreadable consistency — this step ensures a creamy, stable frosting. Once the cake is cooled, slice it horizontally into two even layers using a serrated knife. Place the bottom layer on your chosen serving plate or cake stand, generously spread a thick layer of the chilled pistachio cream over the surface, then scatter a generous handful of fresh raspberries evenly on top to create a lovely contrast. Place the second cake layer over the raspberry topping, then cover the entire cake — sides and top — with the remaining pistachio cream. For a final decorative flourish, scatter the remaining raspberries, crushed pistachios, and some finely grated zest of an unwaxed lime over the top. This adds a burst of color and a slight citrusy brightness that complements the rich flavors beautifully. Keep the finished cake chilled in an airtight container to maintain freshness; it’s best enjoyed within two days. Tip: For easier slicing, chill the cake slightly before cutting to keep the layers neat and tidy.
