Pistachio & preserved lemon cake

Name: Pistachio & preserved lemon cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 225 g unsalted butter, plus extra for greasing; 225 g golden caster sugar; 4 tsp Cooks’ Ingredients Preserved Lemon Paste; 4 large eggs, beaten; 225 g self-raising flour; 1 tsp baking powder; ¼ tsp fine sea salt; 2 tbsp whole milk

Victoria sponge, but all dressed up. The star ingredient is preserved lemon paste, which brings fragrance and a moreish hint of salt.

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Serves12
CourseCake
Prepare45 mins
Cook25 mins
Total time1 hr 10 mins
Pluscooling

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225g unsalted butter, plus extra for greasing
225g golden caster sugar
4 tsp Cooks’ Ingredients Preserved Lemon Paste
4 large eggs, beaten
225g self-raising flour
1 tsp baking powder
¼ tsp fine sea salt
2 tbsp whole milk

Filling

250g unsalted butter, softened
250g icing sugar, plus extra for dusting
150g Rhythm 108 Creamy Pistachio
100g pistachio kernels, roughly chopped
100g raspberry jam
2 tbsp raspberry coulis
1 tbsp freeze-dried raspberries

Preheat the oven to 190ºC, gas mark 5. Grease and line 2 x 20cm round cake tins with baking parchment. Use an electric hand mixer or a freestanding mixer to beat the butter, sugar and preserved lemon paste together for 8-10 minutes, until the mixture is pale and fluffy. Gradually add the eggs, beating constantly. Sift in the flour, baking powder and salt, then fold in. Stir in the milk until combined.
Divide the mixture between the tins. Bake for 18-22 minutes, until golden and a skewer inserted comes out clean. Cool for 10 minutes, then turn out onto a wire rack. Peel away the parchment and leave to cool.
For the filling, use an electric hand mixer to beat the butter for 1-2 minutes until fluffy. Sift over the icing sugar and a pinch of salt, then beat to combine. In a separate bowl, mix the pistachio paste with 75g of the chopped kernels and a pinch of salt.
Once the sponges are cool, transfer one to a serving plate, flat-side down. Spread ½ of the buttercream on top. Spread over the pistachio mixture, then the jam. Put the second sponge on top, then spread over the remaining buttercream, swirling it with the back of a spoon. Drizzle over the coulis, then scatter over the remaining chopped pistachios and the freeze-dried raspberries.

Typical values per serving when made using specific products in recipe