Raspberry, lemon and pistachio cake

Delicious and great for celebrations, the sweetness of the cake is cut by the lemon icing and pistachios, but still creating a great cake 


For the sponge: 

  • 8oz self raising flour
  • 8oz caster sugar
  • 4oz unsalted butter 
  • 4 eggs
  • 1 tsp Vanilla extract 

For the icing: 

  • 250g icing sugar 
  • Zest of 1 lemon, and squeeze of the juice
  • 100g butter 
  • Food colouring (optional)

For the fillings:

  • 1 punnet raspberries
  • 100g pistachios (which you can crush) 

The method: 

  1. Preheat oven to 160/gas 3
  2. Make the sponge…Combine the butter and sugar, and cream together until a pale, fluffy mixture forms. Then beat in the eggs one by one followed by the vanilla extract. Finally sift and fold in the flour. Pour into 2 round 20cm tins.
  3. Bake the cakes for 25 minutes and leave to cool completely 
  4. Meanwhile make the icing, beat the butter, icing sugar, lemon zest and squeeze of the juice together. Add food colouring if wanted
  5. Prepare the cake, slice the two cooled cakes in half, leaving 4 even pieces of cake. 
  6. Between each layer of cake, top with the lemon icing,crushed pistachios and raspberries. And repeat for each layer 
  7. Decorate the top either with other fruits of your choosing or again with the raspberries/pistachios 

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