Pistachio cake

Name: Pistachio cake
Prep time: 1 h 1 min
Cook time: 40 min
Total time: 1 h 41 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 9 oz butter; 7 oz pistachios; 2 ¾ oz all-purpose flour; 1 tsp baking powder; 8 oz superfine sugar; 4 eggs; 1 tsp vanilla extract; 3 ½ oz powdered sugar; 9 oz mascarpone; ¾ cup + 1 tbsp heavy cream; 3 ½ oz pistachio paste; 14 oz raspberrie; 1 unwaxed lime

A Polish dessert. Ready in about 1 hour 41 minutes. Difficulty: medium.

1 hr 1 minPrep (about)
40 minCook (about)
1 hr 41 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

9 oz butter
7 oz pistachios
2 ¾ oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 tsp baking powder
8 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
4 eggs
3 ½ oz powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
9 oz mascarpone
¾ cup + 1 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
3 ½ oz pistachio paste
14 oz raspberrie
1 unwaxed lime

Spices & seasonings (1): vanilla extract

1 tsp vanilla extract

How to make it

Steps in our own plain words.

Turn the oven on to 350°F (325°F for a fan oven).
Butter plus line a 9 inches springform cake tin.
Tip 5 oz of the pistachios in a food processor and blitz till finely ground.
Tip into a bowl.
Mix in pinch of salt, baking powder and the flour.
Beat your butter and sugar in a separate bowl till fluffy and pale, around 5 mins.
Crack in the eggs one each time, beating fully for 1 min after every addition, until they have all been added.
Beat in the vanilla.
Fold in the flour mixture.
Spoon into the prepared tin.
Cook in the oven for 35-40 mins till a skewer inserted in the middle comes out clean.
Put it to one side to cool fully on a wire rack in the tin.
While that cooks, sift the icing sugar into a bowl.
Tip in pistachio paste, double cream and the mascarpone.
Beat until well mixed.
Put it to one side in your fridge.
Keep going for 20-30 mins to thicken to spooning consistency.
Cut your cooled cake in half using serrated knife, so you have two layers.
Put bottom layer on plate or cake stand.
Spread over a generous spoonful of your pistachio cream.
Top using a generous handful of your raspberries so the cake is covered.
Top with the other sponge half.
Cover the top plus sides of the cake with the rest of the cream.
Scatter over the lime zest, the remaining pistachios and last of the raspberries to serve.
Will keep chilled in airtight container for two days.