Pistachio and Raspberry Layer Cake with Mascarpone Cream
An elegant and vibrant dessert featuring a moist pistachio-infused sponge layered with rich mascarpone cream and fresh raspberries. The combination of nutty pistachios, tart berries, and a hint of lime zest makes this a sophisticated centerpiece for any celebration.
Servings15 Portions
Prep Time40 Mins
Cook Time40 Mins
Difficulty
Intermediate
Ingredients
15
- butter softened, plus extra for the tin250 g
- caster sugar225 g
- mascarpone250 g
- double cream200 ml
- pistachios, roughly chopped200 g
- raspberries400 g
- plain flour80 g
- icing sugar100 g
- pistachio paste100 g
- eggs at room temperature4
- baking powder1 tsp
- vanilla extract1 tsp
- unwaxed lime zested1
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas 4). Grease a 23cm springform cake tin with butter and line the base with parchment paper.
02
Place 150g of the pistachios into a food processor and pulse until they are finely ground. In a medium bowl, combine the ground pistachios with the plain flour, baking powder, and a pinch of salt.
03
In a separate large bowl, beat the softened butter and caster sugar together for about 5 minutes using an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time, beating for 1 minute after each addition to ensure a light texture.
04
Stir in the vanilla extract, then gently fold in the flour and pistachio mixture using a large metal spoon or spatula, being careful not to overmix and deflate the batter.
05
Spoon the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin on a wire rack.
