Pistachio Cake Raspberries (Print Version)

# Ingredients:

→ For the sponge

01 - 100g (3/4 cup) ground pistachios, pulverized using a food processor
02 - 250g (2 sticks + 1 1/2 tablespoons or 16 tablespoons) unsalted butter, softened
03 - 240g (just over 1 cup) golden caster sugar (superfine sugar in the US)
04 - 2 tsp baking powder
05 - 150g (around 1 1/4 cups) all-purpose flour
06 - 4 large eggs
07 - 1 tsp vanilla essence
08 - ¼ tsp fine sea salt

→ For the filling

09 - 280g (2 1/3 cups) sifted icing sugar
10 - 1 tsp lemon juice
11 - 2 tbsp pistachio paste (smooth texture)
12 - ½ tsp fine sea salt
13 - 175g (13 tablespoons + 1 tsp) unsalted butter, softened

→ For garnishing

14 - A handful of fresh raspberries (approx. 250g or 2 cups)
15 - 3 tbsp raspberry preserve
16 - 2 tbsp pistachios, roughly chopped
17 - Some fresh mint leaves

# Instructions:

01 - Crank up your oven to 160C (fan)/180C (regular)/355F. Prep two 20cm round cake pans—grease them up and line the bases with non-stick paper, then set them aside.
02 - Pop the butter and sugar into a big bowl. Grab a hand mixer or a stand mixer with the paddle attachment and whip the mixture for 3–5 minutes until it's super light, smooth, and fluffy. Stir in the vanilla and give it another mix.
03 - One by one, crack in the eggs and whisk each time until your batter becomes smooth as silk.
04 - Carefully sift in the flour and baking powder, then toss in the salt and ground pistachios. Gently fold until everything's just brought together—don’t overdo it!
05 - Scoop the batter into your prepared tins, smoothing out the tops with a spatula or back of a spoon. Bake for 35 minutes or so, until a toothpick poked in the center comes out clean and they're nicely risen.
06 - Take your cakes out of the oven and let them chill in their tins for 15 minutes. Then flip them onto a wire rack to cool completely. (If the green tones fade on the edges, don't worry—the inside will still pop!)
07 - While the sponge cools, whip up the buttercream. Beat the softened butter and sifted icing sugar with a mixer until it's creamy and pale. Add in the lemon juice, pistachio cream, and salt, then mix again. Adjust lemon to taste.
08 - When the cakes are fully cool, place one on a serving plate. Pipe half the buttercream on top in an even layer. Carefully spread the jam over the buttercream, steering clear of the edges. Pop the second cake on top and smooth the rest of the buttercream over the top layer.
09 - Scatter fresh raspberries, chopped pistachios, and some mint leaves over the top for a pretty finish. Time to dig in!

# Notes:

01 - Go for Persian pistachios to get that rich, green color.
02 - Swap raspberries for strawberries or pitted cherries if you'd like. Use a matching jam too!
03 - Wrap up the assembled cake in cling film or pop it inside a sealed tin. It'll last up to 3 days in the fridge—just let it sit out for 20 minutes before serving.
04 - You can prepare this a day ahead. Cover and chill it, then pull it out 30 minutes before enjoying.

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