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Preheat your oven to 180°C/160°C fan/gas 4. Butter and line a 23cm springform cake tin. Grind 150g of the pistachios in a food processor until they're finely ground, then transfer to a bowl and whisk in the flour, baking powder, and a pinch of salt.
In a separate bowl, beat the butter and sugar until the mixture is light and pale, about 5 minutes. Add the eggs one at a time, beating for 1 minute after each addition until fully incorporated. Stir in the vanilla, then gently fold in the dry pistachio-flour mixture. Spoon the batter into your prepared tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let it cool completely in the tin on a wire rack.
Using a serrated knife, carefully slice the cooled cake horizontally into two layers. Place the bottom layer on a plate or cake stand, then spread a generous amount of the pistachio cream over it. Arrange a handful of raspberries evenly over the cream.
Top with the second cake layer, then use the remaining cream to cover the top and sides of the cake. Finish by scattering the rest of the raspberries, the remaining pistachios, and the lime zest over the top. This cake will keep chilled in an airtight container for up to two days.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
