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RASPBERRY SPONGE LAYER CAKE WITH PISTACHIO CREAM

The combination of light, fruity sponge and a luxurious pistachio-speckled buttercream is a perfect match.

SERVES 12

For the sponge:

✣ 300g (10oz) butter
✣ 300g (10oz) caster sugar
✣ 6 eggs
✣ 300g (10oz) self-raising flour, plus 2tbsp extra
✣ 200g (7oz) raspberries (reserve 8 of them)

For the buttercream:

✣ 150g (5oz) pistachios, unroasted
✣ 200g (7oz) butter
✣ 350g (12oz) icing sugar
✣ Zest and juice of ½ lemon

To assemble:

✣ 200g (7oz) raspberry jam
✣ Icing sugar, to dust (optional)

You will need:

✣ 3 x 20cm (8in) cake tins, greased and lined; and a piping bag (optional)

1 Heat the oven to 180C/ Gas 4. For the sponge, beat the butter and sugar together until light and fluffy. Gradually add the eggs and fold in the flour.

2 Coat the raspberries in the 2tbsp flour. Gently fold two-thirds of them through the cake batter and pour the mixture into the 3 prepared tins. Push the remaining flour-coated raspberries randomly around the edge of the tins. Bake for 30 mins until golden and springy to touch, or