Serves 12-14
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For the sponge:

For the icing:

To decorate:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4. Line three 20cm tins with parchment paper.
  2. In a food processor, blitz the pistachios until very fine and set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating in well after each one is added.
  4. Fold in the blitzed pistachios, flour, baking powder and milk until just combined. Add one or two drops of green food colouring to give the sponge a very subtle green colour.
  5. Divide the mixture evenly amongst the prepared tins. Bake for 30-35 minutes or until a skewer is inserted and comes out clean. Allow to cool completely.
  6. In a large bowl, beat together the cream cheese, Mascarpone and unsalted butter until smooth. Gradually add the icing sugar, beating together to form a smooth icing.
  7. Use a sharp serrated knife to cut the sponges in half.
  8. Place the first sponge layer on a cake stand or serving plate, spread over some of the icing and then place the next sponge on top. Continue to stack and fill the sponges.
  9. Use a palette knife or offset spatula to spread the icing over the top and sides of the cake, making sure to fill in any gaps. Refrigerate for 30 minutes to set.
  10. Once set, spread over more icing to cover any crumbs and smooth the icing.
  11. Sprinkle chopped pistachios around the bottom and top edges of the cake.

Nutrition Facts

Per Serving: 653kcals, 43.4g fat (18.9g saturated), 61.6g carbs (41.9g sugars), 13.6g protein, 3.7g fibre, 0.396g sodium

CakesSweet thingsBakingVegetarian

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