Pistachio Raspberry Cake Layers (Print Version)

# Ingredients:

→ For the cake

01 - 250g unsalted butter, softened
02 - 240g golden caster sugar
03 - 1 tsp vanilla extract
04 - 4 large eggs
05 - 150g plain flour
06 - 2 tsp baking powder
07 - ¼ tsp fine sea salt
08 - 100g pistachios, finely ground

→ For the buttercream

09 - 175g unsalted butter, softened
10 - 280g icing sugar, sifted
11 - 2 tbsp smooth pistachio cream
12 - ½ tsp fine sea salt
13 - 1 tsp lemon juice

→ To decorate

14 - 3 tbsp raspberry jam
15 - 250g fresh raspberries
16 - 2 tbsp roughly chopped pistachios
17 - Sprigs of fresh mint

# Instructions:

01 - Preheat the oven to 160°C Fan/180°C conventional oven/355°F. Grease and line 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside.
02 - In a large bowl using a handheld or stand mixer fitted with the paddle attachment, cream together the butter and sugar for 3-5 minutes until lighter in color, completely smooth, and mousse-like.
03 - Add the vanilla extract and mix again. Add the eggs, one at a time, whisking until the batter is completely smooth.
04 - Sift in the flour and baking powder, then add the salt and ground pistachios. Carefully fold together until just combined.
05 - Divide the batter equally between the prepared tins and smooth the surface with a spatula. Bake for 35 minutes or until a skewer inserted into the center comes out clean. Leave to cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.
06 - In a large bowl with a handheld or stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and fluffy. Add the pistachio cream, salt, and lemon juice, and beat again. Adjust lemon juice to taste.
07 - Once cooled, place one cake on a flat plate. Pipe half the buttercream on top in an even layer. Spread the raspberry jam on top. Place the second cake on top and then pipe the remaining buttercream over the top.
08 - Top the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy.

# Notes:

01 - For the best results, weigh your ingredients as this ensures greater accuracy during preparation.
02 - Persian pistachios provide a more vivid green color for the cake.
03 - You can substitute raspberries with strawberries or cherries and corresponding fruit jams.
04 - This cake tastes best when served at room temperature.

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