Ingredients
Scale
- 150g shelled pistachios (unsalted, plus extra for garnish)
- 3 large eggs, separated
- 100g caster sugar, divided
- 200ml double cream
- 250g fresh raspberries (plus a handful for decoration)
- 1 teaspoon pure vanilla extract
- 2 teaspoons powdered gelatine
- 2 tablespoons cold water
- 50g unsalted butter, softened
- 100g plain flour
- Pinch of salt
- Optional: 1 tablespoon rosewater or orange blossom water (for a delicate floral note)
Substitution tips: If pistachios aren’t your thing or are tricky to find, finely chopped toasted almonds or hazelnuts make a wonderful alternative for the sponge base. For a dairy-free version, swap double cream with coconut cream, but do note the flavour will shift slightly. And if fresh raspberries aren’t in season, frozen ones work just as well—just thaw and drain before use.
Instructions
- Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin, then line the base with parchment paper. I always remember my mum’s advice to never skip this step—it saves so much heartache later!
- Finely grind the pistachios in a food processor until they resemble coarse flour. Be careful not to over-process into a paste. Set aside about a tablespoon of chopped pistachios for garnish.
- In a mixing bowl, beat the softened butter with 50g of caster sugar until light and fluffy, about 3-4 minutes. The kitchen should smell like a sweet invitation at this point—if it doesn’t, keep beating!
- Add the egg yolks one at a time, mixing thoroughly after each addition. Stir in the ground pistachios and sifted flour along with the pinch of salt. If you’re using rosewater or orange blossom water, fold it in now for that subtle floral lift.
- In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 50g sugar and whisk until glossy and stiff peaks form.
- Gently fold a third of the egg whites into the pistachio mixture to lighten it, then carefully fold in the remainder. This step reminds me of those early mornings when I was just a child, whisking and folding quietly, learning the rhythm of patience and care in baking.
- Pour the batter into your prepared tin and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Allow the sponge to cool completely in the tin before removing it.
- Meanwhile, soak the gelatine in cold water for 5 minutes to bloom. While waiting, purée the raspberries through a fine sieve to remove seeds, leaving a smooth, vibrant sauce.
- Warm the soaked gelatine gently until dissolved (either in a microwave for 10 seconds or over a double boiler). Stir a spoonful of the raspberry purée into the gelatine to temper it, then mix this back into the remaining purée.
- Whip the double cream with vanilla extract until it forms soft peaks. Gently fold the raspberry gelatine mix into the cream, combining until smooth and airy.
- Cut the cooled pistachio sponge horizontally into two even layers. Place one layer into a springform or cake ring. Spoon half of the raspberry mousse over it and smooth. Top with the second sponge layer, then spread the remaining mousse evenly over the top and sides.
- Refrigerate the cake for at least 4 hours, preferably overnight, to allow the mousse to set beautifully.
- Before serving, scatter the reserved chopped pistachios and fresh raspberries on top for a jewel-like finish. This last step always makes me smile—there’s something so satisfying about that final flourish, like tucking a love note into your dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
