Raspberry and pistachio cream cake
Light pistachio sponge layered with vanilla cream and fresh raspberries. Pretty enough for a birthday, easy enough for a Sunday.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Serves
- 10
- Level
- Involved
Method
- 01
Heat the oven to 180°C. Grease and line two 20 cm cake tins.
- 02
Blitz the pistachios to a fine powder, keeping 2 tbsp roughly chopped for decoration.
- 03
Beat the butter and sugar for 4 minutes until pale. Add the eggs one at a time, beating well after each.
- 04
Fold in the flour, baking powder and ground pistachios, then the milk.
- 05
Divide between the tins and bake for 22 to 25 minutes until springy. Cool for 10 minutes in the tins, then on a rack.
- 06
Whip the cream with the icing sugar and vanilla to soft peaks.
- 07
Spread half the cream over one sponge, scatter with half the raspberries, then top with the second sponge, the remaining cream and raspberries, and the chopped pistachios.
Assemble no more than 4 hours before serving and keep chilled.
Heat the oven to 180°C. Grease and line two 20 cm cake tins.
Blitz the pistachios to a fine powder, keeping 2 tbsp roughly chopped for decoration.
Beat the butter and sugar for 4 minutes until pale. Add the eggs one at a time, beating well after each.
Fold in the flour, baking powder and ground pistachios, then the milk.
Divide between the tins and bake for 22 to 25 minutes until springy. Cool for 10 minutes in the tins, then on a rack.
Whip the cream with the icing sugar and vanilla to soft peaks.
Spread half the cream over one sponge, scatter with half the raspberries, then top with the second sponge, the remaining cream and raspberries, and the chopped pistachios.
