Pistachio cake

Name: Pistachio cake
Cuisine: European
Ingredients: 240g pistachios; 4 cups (480g) icing sugar; 2 cup (200g) almond meal; 1 cup (150g) self-raising flour; 12 egg whites; 320g salted butter, melted; Finely grated zest of 2 lemons; 1 cup (325g) lemon curd; 4 punnets raspberries; Crushed slivered pistachios, to decorate; 600g white chocolate, finely chopped; 1 cup (250ml) thickened cream; 50g unsalted butter, softened; 1 tbs vanilla extract

Instructions

This beautiful celebration cake is made to be a centrepiece. Nutty, green pistachio layers are sandwiched between generous lashings of velvety white chocolate ganache with dollops of tangy lemon curd and fresh raspberries adding a sharp sweetness with every bite. A perfect, easy layer cake for entertaining or to make for a show-stopping afternoon tea.

Updated at: Thu, 29 Jan 2026 22:10:09 GMT