Pistachio cake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 180C/160°C / 325°F fan/gas 4. Butter and line a 23cm springform cake tin. Tip 150g of the pistachios into a food processor and blitz until finely ground.
2. 2Tip into a bowl and mix in the flour, baking powder and pinch of salt. Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins.
3. 3Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added. Beat in the vanilla, then fold in the flour mixture gently.
4. 4Carefully spoon into the prepared tin and put it in the oven for 35-40 mins until a skewer inserted into the middle comes out clean. Put to one side to cool completely on a wire rack in the tin.
5. 5While that cooks, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste. Beat until well combined, then keep to one side in the fridge for 20-30 mins to thicken to a spooning consistency.
6. 6Cut the cooled cake in half horizontally using a serrated knife, so you have two layers. Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream.
7. 7ServeTop with a generous handful of the raspberries so the cake is covered. Top with the other sponge half, then cover the top and sides of the cake with the remaining cream.
8. 8ServeScatter over the last of the raspberries, the remaining pistachios and the lime zest to serve. Will keep chilled in an airtight container for two days.