Use up a glut of plums and raspberries in this fruity layered sponge cake flecked with green pistachios.
50g/2oz shelled pistachios
175g/6oz butter, softened
175g/6oz caster sugar
3 free-range eggs
175g/6oz self-raising flour
1 lemon, zest and juice
400g/14oz fresh plums, stones removed, flesh cut into quarters
400g/14oz raspberries
icing sugar, to dust
crème fraîche, to serve
Preheat the oven to 180C/375F/gas 4. Grease and line a 20cm/8in round cake tin.
Tip the pistachios into a food processor and blend until coarsely ground. Add the butter, sugar, eggs, self-raising flour, lemon zest and juice, and blend until combined to a smooth batter.
Spoon half the cake batter into the tin, scatter half the plums and half the raspberries on top of the batter then top with the remaining cake mixture followed by the remaining plums and raspberries.
Bake in the oven for about 50 minutes, or until golden-brown and the cakes springs back when pressed lightly.
Allow to cool in the tin. To serve, remove from the tin, sprinkle the top with icing sugar and cut into slices. Serve with a dollop of crème fraîche alongside.
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