Pistachio Cake with Raspberries (Print Version)

# Ingredients:

→ For the cake

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

→ For the buttercream

09 - 175g unsalted butter, room temperature
10 - 280g icing sugar, finely sifted
11 - 2 tablespoons pistachio cream, smooth texture
12 - ½ teaspoon fine sea salt
13 - 1 teaspoon fresh squeezed lemon juice

→ To decorate

14 - 3 tablespoons raspberry preserves
15 - 250g raspberries, fresh
16 - 2 tablespoons pistachios, roughly chopped
17 - Mint leaves for topping

# Instructions:

01 - Turn your oven on to 160°C fan. Grab two 20cm round tins, butter them well and put baking paper on the bottoms.
02 - Beat your butter with sugar for about 4 minutes until it's super light and fluffy. Stir in the vanilla until everything's mixed well.
03 - Drop in eggs one at a time, making sure each one's completely mixed in before adding another. You want a smooth, silky mix.
04 - Sift flour and baking powder into your bowl. Toss in salt and ground pistachios, then fold everything together just until mixed. Don't stir too much!
05 - Divide your cake mix evenly between the tins. Smooth the tops flat with a spoon.
06 - Pop in the oven for around 35 minutes. They're done when they've risen well and a toothpick comes out clean from the middle. Let them sit in the tins for 15 minutes, then move to a wire rack to cool fully.
07 - While cakes cool down, make your frosting. Whip butter and sifted sugar until fluffy and light. Mix in pistachio cream, salt, and a squeeze of lemon. Try it and add more lemon if needed.
08 - When cakes are totally cool, put one on your serving plate. Spread or pipe half the frosting on top evenly. Carefully spread raspberry preserves over this, staying a bit away from the edges. Put the second cake on top and cover with remaining frosting.
09 - Top your cake with fresh raspberries, mint leaves, and sprinkle chopped pistachios over everything. Now it's ready to enjoy!

# Notes:

01 - Persian pistachios give you the brightest green color
02 - Try weighing your batter to get exactly even layers
03 - Strawberries or cherries work great too, just match your jam flavor
04 - You can make your frosting fancy with a star tip or keep it simple with a knife

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