Raspberry Pistachio Cake (Print Version)

# Ingredients:

→ Cake essentials

01 - 250g unsalted butter, softened
02 - 240g golden caster sugar
03 - 1 tsp pure vanilla extract
04 - 4 eggs, large
05 - 150g plain flour
06 - 2 tsp baking powder
07 - ¼ tsp fine sea salt
08 - 100g ground pistachios

→ Buttercream layer

09 - 175g softened butter
10 - 280g icing sugar, sifted
11 - 2 tbsp pistachio paste (smooth)
12 - ½ tsp fine salt
13 - 1 tsp freshly squeezed lemon juice

→ Topping and decoration

14 - 3 tbsp raspberry preserve
15 - 250g fresh raspberries
16 - 2 tbsp roughly chopped pistachios
17 - A few sprigs of mint for garnish

# Instructions:

01 - Kick off by heating your oven to 160°C fan. Grease two 20cm round tins and line their bottoms with baking parchment to stop them sticking.
02 - Put the butter and sugar in a mixer (or use handheld beaters) and whip for 3-5 minutes until it’s super light. Mix in the vanilla once fluffy.
03 - Crack in the eggs one at a time, blending in each one well before moving to the next. The batter should stay smooth and not split.
04 - Tip the flour and baking powder through a sieve right into the mix. Toss in salt and pistachios, then gently fold together. Stop as soon as it's combined.
05 - Spoon the batter into your tins, splitting it evenly. Smooth out the surface using your spatula or spoon for a level finish.
06 - Pop in the oven for about 35 minutes. When ready, a skewer inserted into the center will come out dry. Let them cool in the tins 15 minutes, then finish cooling on a rack.
07 - While waiting for the cakes, beat the butter and icing sugar until pale and airy. Stir in pistachio cream, salt, and lemon. Taste and adjust with more lemon if you like.
08 - Once your cakes are fully cool, put one on your plate. Spread or pipe half the buttercream on top, then add the raspberry preserve. Stack the second cake on top and slather with the rest of the buttercream.
09 - Pile on raspberries, sprinkle pistachios, and top with mint sprigs for a fancy finish! Ready to impress.

# Notes:

01 - Persian pistachios give a vibrant green hue.
02 - Use a scale to divide cake batter evenly for uniform layers.
03 - Try strawberries or cherries instead of raspberries, pairing the corresponding jam flavor.
04 - For a polished look, use a piping bag with a star tip, or keep it simple with a knife.

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