Pistachio cake

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

PolishDessert

Prep

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Cook

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Total

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Serves

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Method

Dessert

Ingredients

Units

Butter — 250 g

Pistachio — 200 g

Plain Flour — 80 g

Baking Powder — 1 tsp

Caster Sugar — 225 g

Egg — 4

Vanilla Extract — 1 tsp

Icing Sugar — 100 g

Mascarpone — 250 g

Double Cream — 200 ml

Pistachio Paste — 100 g

Raspberries — 400 g

Unwaxed Lime — 1

Method

Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm springform cake tin. Tip 150g of the pistachios into a food processor and blitz until finely ground. Tip into a bowl and mix in the flour, baking powder and pinch of salt. Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins. Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added. Beat in the vanilla, then fold in the flour mixture gently. Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean. Set aside to cool completely on a wire rack in the tin.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Cut the cooled cake in half horizontally using a serrated knife, so you have two layers. Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream. Top with a generous handful of the raspberries so the cake is covered. Top with the other sponge half, then cover the top and sides of the cake with the remaining cream. Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve. Will keep chilled in an airtight container for two days.