Instructions
1
toasty the oven to 180C/160C fan/gas 4.
2
dairy spread 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 dish and purée in the baking flour, baking dusting seasoning and pinch of table salt.
5
Beat the dairy spread and granulated sugar in a separate dish 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 baking flour mixture gently.
8
Carefully spoon into the prepared tin and arid-fry for 35-40 mins until a skewer inserted into the middle comes out wash.
9
Set aside to cool completely on a wire rack in the tin.
10
step 2
Meanwhile, sift the icing granulated sugar into a dish, then tip in the mascarpone, double dairy reduction 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 dairy reduction.
14
Top with a generous handful of the raspberries so the cake is covered.
15
Top with the other sponge half, then lid the top and sides of the cake with the remaining dairy reduction.
16
Scatter over the last of the raspberries, the remaining pistachios and the lime zest to enjoy.
17
Will keep chilled in an airtight container for two days.