Pistachio cake

Dessert · Polish classic.

Ingredients

• 250g Butter
• 200g Pistachio
• 80g Plain Flour
• 1 tsp Baking Powder
• 225g Caster Sugar
• 4 Egg
• 1 tsp Vanilla Extract
• 100g Icing Sugar
• 250g Mascarpone
• 200ml Double Cream
• 100g Pistachio Paste
• 400g Raspberries
• 1 Unwaxed Lime

Method

1. Heat the pan — Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm springform cake tin.
2. Continue cooking — Tip 150g of the pistachios into a food processor and blitz until finely ground.
3. Mix together — Tip into a bowl and mix in the flour, baking powder and pinch of salt.
4. Continue cooking — Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins.
5. Add ingredients — Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added.
6. Mix together — Beat in the vanilla, then fold in the flour mixture gently.
7. Bake — Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean.
8. Continue cooking — Set aside to cool completely on a wire rack in the tin.
9. Continue cooking — Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste.
10. Continue cooking — Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.
11. Continue cooking — Cut the cooled cake in half horizontally using a serrated knife, so you have two layers.
12. Continue cooking — Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream.

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• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)