Pistachio cake

Instructions

1- Heat the oven to 180C/160C fan/gas 4.

2- Butter and line a 23cm springform cake tin.

3- Tip 150g of the pistachios into a food processor and blitz until finely ground.

4- Tip into a bowl and mix in the flour, baking powder and pinch of salt.

5- Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins.

6- Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added.

7- Beat in the vanilla, then fold in the flour mixture gently.

8- Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean.

9- Set aside to cool completely on a wire rack in the tin.

10- step 2 Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste.

11- Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.

12- step 3 Cut the cooled cake in half horizontally using a serrated knife, so you have two layers.

13- Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream.

14- Top with a generous handful of the raspberries so the cake is covered.

15- Top with the other sponge half, then cover the top and sides of the cake with the remaining cream.

16- Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve.

17- Will keep chilled in an airtight container for two days.