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Pistachio Raspberry Cake
Pistachio Raspberry Cake 
Ingredients:
For the Cake:
250g (16 tablespoons + 1 ½ tablespoons) unsalted butter, softened
240g (1 cup + 2 tbsp) golden caster sugar (superfine sugar in the U.S.)
1 tsp vanilla extract
4 large eggs
150g (1 cup & ¼ scant cup) plain flour
2 tsp baking powder
¼ tsp fine sea salt
100g (¾ cup) pistachios, ground finely in a food processor
For the Buttercream:
175g (13 tablespoons + 1 tsp) unsalted butter, softened
280g (2 + ⅓ cups) icing sugar, sifted
2 tbsp smooth pistachio cream
½ tsp fine sea salt
1 tsp lemon juice
To Decorate:
3 tbsp raspberry jam
250g (roughly 2 cups) fresh raspberries
2 tbsp roughly chopped pistachios
Sprigs of fresh mint
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy. Add the vanilla extract and mix well.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the plain flour, baking powder, fine sea salt, and ground pistachios.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Buttercream:
In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, mixing until smooth.
Add the pistachio cream, fine sea salt, and lemon juice, and mix until well combined and fluffy.
Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry jam on top, followed by a layer of buttercream.
Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.
Decorate:
Top the cake with fresh raspberries, sprinkle with chopped pistachios, and garnish with sprigs of fresh mint.
Serve:
Slice and enjoy this beautiful and delicious Pistachio Raspberry Cake for any special occasion or just because!
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