Pistachio Raspberry Cake Delight (Print Version)
# Ingredients:
→ Cake Base
01 -
150g plain flour
02 -
2 tsp baking powder
03 -
250g softened unsalted butter
04 -
240g golden caster sugar
05 -
4 large eggs
06 -
1 tsp vanilla extract
07 -
¼ tsp fine salt
08 -
100g pistachios, ground in a processor
→ Creamy Frosting
09 -
280g icing sugar, sifted
10 -
175g softened unsalted butter
11 -
2 tbsp smooth pistachio spread
12 -
1 tsp fresh lemon juice
13 -
½ tsp fine salt
→ Toppings
14 -
250g fresh whole raspberries
15 -
3 tbsp raspberry jam
16 -
Sprigs of mint leaves
17 -
2 tbsp pistachios, roughly chopped
# Instructions:
01 -
Heat your oven to 160°C Fan/180°C conventional/355°F. Line two 20cm round tins with non-stick baking paper after greasing them lightly.
02 -
Using a hand mixer or stand mixer with the paddle attachment, whip up the butter and sugar until it looks mousse-like and pale. Add the vanilla and give it another good mix.
03 -
One by one, crack in the eggs and whisk until the batter is totally smooth after each addition.
04 -
Sift in the baking powder along with the flour, toss in the salt and pistachios, and fold gently until you can’t see any flour.
05 -
Spoon out the batter evenly into the prepped tins and level out the tops. Bake for around 35 minutes or until a skewer poked in the middle comes out clean. Let them rest in the tins for 15 minutes before cooling completely on a rack.
06 -
Cream butter with sifted icing sugar in a big bowl using a mixer until it’s light and fluffy. Stir in pistachio spread, lemon juice, and salt, then whip again. Tweak the flavor to your liking if needed.
07 -
Place one cake layer on a serving plate. Cover the top with half the frosting, then spread jam over it, leaving a slight gap around the edges. Set the second cake on top and use the rest of the frosting all over.
08 -
Scatter fresh raspberries, mint leaves, and chopped pistachios over the top for decoration. Slice and dig in!