Pistachio Cake

Steps

1. Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Prepare a 23cm springform cake tin by greasing and lining it.
2. In a food processor, finely grind 150g of pistachios. In a bowl, combine the ground pistachios with 80g plain flour, 1 tsp baking powder, and a pinch of salt.
3. In another bowl, cream together 250g butter and 225g caster sugar until light and fluffy, about 5 minutes. Add 4 eggs one at a time, mixing well for about 1 minute after each addition. Stir in 1 tsp vanilla extract.
4. Gently fold the flour mixture into the butter and sugar mixture until just combined. Spoon the batter into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin on a wire rack.
5. While the cake cools, sift 100g icing sugar into a bowl. Add 250g mascarpone, 200ml double cream, and 100g pistachio paste, then beat until well mixed. Chill the mixture in the fridge for 20-30 minutes to thicken.
6. Once the cake is cool, use a serrated knife to slice it horizontally in half. Place the bottom layer on a serving plate and spread a generous amount of the pistachio cream over it. Top with 400g raspberries until well covered.
7. Place the second layer of cake on top, then cover the top and sides with the remaining pistachio cream. Garnish with the remaining raspberries, chopped pistachios, and zest from 1 unwaxed lime. Store in an airtight container in the fridge for up to two days.