Raspberry & Pistachio Cake

200g caster sugar

Four eggs

100ml of olive oil

100ml natural yoghurt

100g pistachio nuts (blitzed into fine crumb)

125g Odlums Self Raising Super Flour

200g butter at room temperature

100g icing sugar

200g cream cheese

100ml natural yoghurt

For the toppings

400g raspberries

50g chopped pistachios

200g melted white chocolate

Preheat the oven to 180oC. Grease two 20cm loose bottomed cake tins with some butter.

In a large bowl add the eggs and caster sugar and beat with the electric beater until it doubles in volume and thickens slightly.

Then add the olive oil and natural yoghurt and beat them in until combined.

Now add the pistachio nuts and flour and fold them in lightly using a spatula.

Divide the mixture between the two greased cake tins and bake in the oven for 25 minutes.

Allow them to cool slightly before taking out and transferring to a wire rack.

For the frosting in a large bowl add the butter and icing sugar and beat with your electric beater until smooth. Add the cream cheese and then beat again until smooth. Now add the yoghurt and fold it using a spatula.

Now assemble the cake. Add half the frosting using an offset spatula on top of one of the cake layers. Add the second sponge on top. Then add the rest of the frosting and spread it nicely. Add half the nuts on top. Then scatter over the raspberries followed by the rest of the nuts. Finally finish with a good drizzle of the white chocolate from a height.

ABOUT THE CHEF

Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums.

His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Dublin and Camden, London.