Pistachio cake (Polish Dessert)

Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm springform tin. Pour 150g pistachios into a food processor and pulse until finely ground. Pour into a bowl and whisk together the flour, baking powder and a pinch of salt. Beat butter and sugar in a separate bowl until fluffy and pale, about 5 minutes. Crack in the eggs one at a time, beating well for 1 minute after each addition, until all have been added. Beat in the vanilla and then gently fold into the flour mixture. Carefully pour into the prepared tin and bake for 35-40 minutes until a skewer inserted into the middle comes out clean. Let cool completely on a rack in the mold.

step 2
Meanwhile, sift the icing sugar into a bowl, then add the mascarpone, double cream and pistachio paste. Whisk until well combined, then set aside in the refrigerator for 20-30 minutes to thicken to a spoonable consistency.

step 3
Cut the cooled cake in half horizontally with a serrated knife, so you have two layers. Place the bottom layer on a plate or cake stand and spread over a generous spoonful of pistachio cream. Top with a generous handful of raspberries to cover the cake. Cover with the other half of the cake and then cover the top and sides of the cake with the remaining cream. Scatter over the last raspberries, remaining pistachios and lime zest to serve. It will keep cold in an airtight container for two days.

foods：
250g butter
200 g pistachio
80 g plain flour
1 teaspoon baking powder
225 g powdered sugar
4 eggs
1 teaspoon vanilla extract
100 g icing sugar
250g mascarpone
200ml Double Cream
100 g pistachio paste
400 g raspberries
1 unwaxed file