PolishDessert
Pistachio cake
This pistachio cake features a tender sponge studded with ground pistachios, layered with a rich mascarpone cream. The cream, blended with pistachio paste, gets chilled until it's spoonable, then spread between cake layers and topped with fresh raspberries. Finish the cake with more cream, a scattering of pistachios, and a bright zest of lime.
Method
3 steps · 31 min total
- 01
Bake the Cake
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.
