Ingredients
- 250 g Unsalted Butter, softened
- 240 g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios, ground
- 175 g Softened Unsalted Butter (for buttercream)
- 280 g Sifted Icing Sugar
- 2 tbsp Smooth Pistachio Cream
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice
- 3 tbsp Raspberry Jam
- 250 g Fresh Raspberries
- 2 tbsp Chopped Pistachios (for garnish)
- Fresh Mint Sprigs (for garnish)
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two 20 cm round cake tins.
- Grind 100 g shelled pistachios to a fine crumb. Set aside.
- In a bowl, beat 250 g softened unsalted butter with 240 g caster sugar until light and fluffy.
- Add 1 tsp vanilla and beat in eggs one at a time, mixing well after each addition.
- Sift 150 g plain flour, 2 tsp baking powder, and 0.25 tsp sea salt into the wet mix.
- Gently fold in the ground pistachios, being careful not to over mix.
- Divide the batter evenly between the two tins and smooth the tops.
- Bake for 20-25 minutes or until a skewer comes out clean. Cool in tins for 10 minutes, then turn out on a rack to cool fully.
- For the buttercream, beat 175 g softened butter until smooth. Gradually add 280 g sifted icing sugar and beat until light.
- Add 2 tbsp smooth pistachio cream, 0.5 tsp fine sea salt, and 1 tsp lemon juice. Beat until smooth and spreadable.
- Place one cake layer on a plate, spread 1.5 tbsp raspberry jam over it, and add a layer of buttercream.
- Top with the second cake layer and cover the whole cake with the remaining buttercream.
- Arrange fresh raspberries on top and sprinkle with 2 tbsp chopped pistachios. Add mint sprigs for garnish.
Notes
Use room temperature ingredients for a smoother batter. Keep the cake in a cool place or in the fridge if warm.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian