Pistachio & Raspberry Sponge Cake

Shopping list

• 250 g unsalted butter — softened

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• 240 g golden caster sugar

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• 1 tsp vanilla extract

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• 4 pieces eggs

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• 150 g plain flour

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• 2 tsp baking powder

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• 0.25 tsp fine sea salt

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• 100 g shelled pistachios

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• 175 g softened unsalted butter

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• 280 g sifted icing sugar

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• 2 tbsp pistachio cream — can use @marksandspencerfood

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• 0.5 tsp salt

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• 1 tsp lemon juice

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• 3 tbsp raspberry jam

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• 250 g fresh raspberries

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• 2 tbsp roughly chopped pistachios

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• fresh mint

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Step by step

1. 1

   Preheat the oven to 160C.

2. 2

   Grease & line x2 20cm round cake tins.

3. 3

   In a large bowl, cream together the butter & sugar until the mixture is lighter in colour, completely smooth & mousse-like. Add the vanilla extract & mix again.

4. 4

   Add the eggs, slowly, one at a time, whisking until the batter is completely smooth.

5. 5

   Grind the pistachios into a fine crumb, like the texture of ground almonds.

6. 6

   Sift in the flour & baking powder before adding the salt & ground pistachios. Fold in carefully until combined.

7. 7

   Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula to flatten in an even layer.

8. 8

   Bake for about 35 minutes, or until well risen & a skewer comes out clean. Remove from the oven & leave to cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.

9. 9

   Prepare the buttercream: in a large bowl, cream together the butter & icing sugar until pale. Add the pistachio cream, salt & lemon juice & beat again.

10. 10

    Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream on top in an even layer. Use a palette knife to spread the jam on top in an even layer. Top with the second cake, followed by the remaining buttercream.

11. 11

    Decorate with fresh raspberries, fresh mint & chopped pistachios.