Vivid Pistachio Raspberry Cake (Print Version)

# Ingredients:

→ For the cake

01 - 250g (16 tablespoons (2 sticks) + 1 1/2 tablespoons) unsalted butter, softened
02 - 240g (1 cup + 2 tbsp) golden caster sugar (also known as superfine sugar in America)
03 - 1 tsp vanilla extract
04 - 4 large eggs
05 - 150g (1 cup & 1/4 scant cup) plain flour
06 - 2 tsp baking powder
07 - ¼ tsp fine sea salt
08 - 100g (3/4 cup) pistachios, ground finely in food processor

→ For the buttercream

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

→ To decorate

14 - 3 tbsp raspberry jam
15 - 250g (roughly 2 cups) fresh raspberries
16 - 2 tbsp roughly chopped pistachios
17 - Sprigs of fresh mint

# Instructions:

01 - Preheat the oven to 160C Fan/180C conventional oven/355F and grease and line 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside.
02 - In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3-5 minutes - or until the mixture is lighter in colour, completely smooth and mousse-like. Add the vanilla extract and mix again.
03 - Add the eggs, one at a time, whisking until the batter is completely smooth.
04 - Sift in the flour and baking powder before adding the salt and ground pistachios. Fold in carefully until just combined.
05 - Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer. Bake for about 35 minutes - or until well risen and a skewer inserted into the centre comes out clean.
06 - Remove from the oven and leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely (the green colour on the outside might fade slightly, don't worry - it will still be vibrant inside).
07 - Meanwhile, prepare the buttercream: in a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt and lemon juice and beat again. Taste and adjust the lemon, as needed.
08 - Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream on top in an even layer. Use a palette knife to spread the jam on top in a smooth and even layer - take care not to go too near the edges or it will pour out the sides. Top with the second cake, followed by the remaining buttercream.
09 - Decorate with fresh raspberries, sprigs of fresh mint and chopped pistachios. Enjoy!

# Notes:

01 - For the most vivid green colour, opt for Persian pistachios.
02 - This cake is equally delicious with strawberries or pitted cherries instead of raspberries. Switch up the raspberry jam to match the fruit.
03 - To store: Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 3 days. Remove from the fridge 20 minutes before eating.
04 - You can make the full cake a day in advance. Cover and place in the fridge then remove 30 minutes before serving.

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