Ingredients
Method
- Preheat oven to 350°F, grease two 8-inch pans, line with parchment.
- Grind pistachios in a food processor until fine.
- Whisk pistachio flour, all-purpose flour, baking powder, and salt.
- Beat butter and sugar until pale and fluffy (about 3 mins).
- Add eggs one at a time, beating well after each, then stir in vanilla.
- Add dry mix in three parts, alternating with buttermilk and yogurt (begin and end with dry).
- Gently fold in raspberries dusted with a bit of flour.
- Pour evenly into pans and bake 22-28 minutes, or until a tester comes out with a few crumbs.
- Cool in pans for 10 mins, then turn onto racks to cool fully.
- For mascarpone buttercream, beat mascarpone and butter until smooth, then add sugar, vanilla, and salt, and whip until fluffy.
- Once cakes are cool, slather buttercream between layers, then frost the whole cake.
- Pile on extra raspberries and chopped pistachios for decoration.
Notes
For best results, ensure all ingredients are at room temperature before starting.