Pistachio Cake
Two-layer pistachio cake with creamy pistachio filling and raspberries, finished with lime zest; a Polish-inspired dessert.
Pasos
- 1
Preheat the oven to 180C (160C fan/gas 4). Butter and line a 23 cm springform cake tin. Grind the pistachios in a food processor until finely ground, then mix with the flour, baking powder and a pinch of salt. Cream the butter and caster sugar until fluffy and pale, about 5 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Fold in the flour mixture gently, spoon into the prepared tin and bake for 35-40 minutes, until a skewer inserted into the centre comes out clean. Cool completely on a wire rack in the tin.
- 2
For the filling, sift the icing sugar into a bowl, then beat in the mascarpone, double cream and pistachio paste until well combined. Chill for 20-30 minutes to thicken to a spooning consistency.
- 3
Slice the cooled cake horizontally into two layers. Place the bottom layer on a serving plate and spread with a generous amount of pistachio cream. Top with raspberries and cover with the remaining sponge. Spread the remaining cream over the top and sides, then decorate with the remaining raspberries, extra pistachios and lime zest. Refrigerate to serve; the cake can be kept chilled for up to two days.
