Pistachio Raspberry Cake (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 250g of butter that’s been softened up (unsalted)
02 - 240g golden caster sugar
03 - 1 tsp pure vanilla extract
04 - 4 big eggs
05 - 150g plain flour
06 - 2 tsp baking powder
07 - A quarter teaspoon of fine sea salt
08 - 100g pistachios, finely ground

→ Buttercream Ingredients

09 - 175g soft unsalted butter
10 - 280g icing sugar, sifted for smoothness
11 - 2 tbsp creamy pistachio spread
12 - Half a teaspoon of fine sea salt
13 - 1 tsp fresh lemon juice

→ Decoration

14 - 3 tbsp raspberry jam
15 - 250g fresh raspberries
16 - 2 tbsp pistachios, coarsely chopped
17 - Sprigs of fresh mint to pretty it up

# Instructions:

01 - Turn your oven on to 160°C (fan). Prep two round cake tins, 20cm each—grease 'em well and cut out some baking paper to line the bottoms.
02 - With an electric mixer or stand mixer (use the paddle), beat together the butter and sugar for 3-5 minutes. Stop once it’s all creamy and light. Add the vanilla and mix again.
03 - Drop in the eggs one by one. Mix each thoroughly into the batter before adding the next. It should end up looking silky and smooth.
04 - Sift the baking powder and flour into the mix. Sprinkle in the salt and pistachios. Now, slowly fold together, trying not to overdo it—it just needs to be combined.
05 - Divide the batter evenly into those tins you prepped earlier. Spread it out smoothly with a spoon or spatula.
06 - Put the tins in the oven and bake for 35 minutes. They’re done when they look puffed up, and a skewer comes out clean. Cool in the tins for a quarter-hour, then switch to a wire rack until they’re completely cool.
07 - While the cakes cool, whip up the frosting. Beat butter and icing sugar until it’s pale and fluffy. Add the pistachio spread, lemon juice, and salt. Mix it all up and adjust the lemon if it’s too mild for your taste.
08 - When the cakes are fully cool, place one on a plate. Spread or pipe half your buttercream over it. Add a layer of raspberry jam (don’t push it right to the edge). Put the second cake layer on top and spread the remaining buttercream over it.
09 - Stick some raspberries on the top, sprinkle over those chopped pistachios, and pop on a few mint leaves for decoration. Serve and wow everyone!

# Notes:

01 - For that vibrant green color, go with Persian pistachios
02 - Weigh your batter if you want both cake layers to match perfectly
03 - Feel free to trade raspberries for strawberries or cherries. Just use the same jam flavor.
04 - Want a fancy look? Use a star nozzle to pipe on the buttercream!

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