Pistachio Cake
A delicate Polish cake with pistachio filling and mascarpone, decorated with fresh raspberries and lime. Perfect for a festive table.
Ingredients
- 250 g Butter
- 200 g Pistachios
- 80 g Wheat flour
- 1 tsp Baking powder
- 225 g Caster sugar
- 4 pcs Egg
- 1 tsp Vanilla extract
- 100 g Icing sugar
- 250 g Mascarpone
- 200 ml Heavy cream
- 100 g Pistachio paste
- 400 g Raspberries
- 1 pcs Lime
Instructions
- Preheat the oven to 180°C. Grease and line a 23 cm springform pan with parchment paper. In a food processor, grind 150 g of pistachios into flour, transfer to a bowl and mix with wheat flour, baking powder and a pinch of salt.
- In a separate bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well for a minute after each addition. Fold in the vanilla extract and gently fold in the flour mixture.
- Pour the batter into the prepared pan and bake for 35–40 minutes, until a wooden skewer inserted in the centre comes out clean. Cool the cake completely on a wire rack without removing it from the pan.
- Meanwhile, sift the icing sugar into a bowl, add the mascarpone, cream and pistachio paste. Beat until smooth. Refrigerate for 20–30 minutes until thickened.
- Once cooled, slice the cake horizontally with a serrated knife into two layers. Place the bottom layer on a plate, spread generously with pistachio cream and top with plenty of fresh raspberries, covering the entire surface.
- Top with the upper layer and cover completely on top and sides with the remaining cream. Decorate with the last portion of raspberries, remaining pistachios and lime zest. Store in the refrigerator in a sealed container for up to two days.