The Great Australian Bake Off

This seriously amazing cake is crafted with lime buttercream, marizpan and white chocolate, pistachio shards! 


  • For the Sponge (that will be split into the two flavours)

  • 400g unsalted butter

  • 400g caster sugar

  • 6 large eggs at room temperature

  • 400g self raising flour

  • 2 teaspoon baking powder

  • 200g ground pistachios

  • 12 teaspoons of milk

  • 100g shelled pistachios, chopped

  • Green and pink food colouring avocado and deep pink

  • Pistachio extract

  • Raspberry extract

  • Lime Buttercream

  • 125g butter, softened

  • 1 ½ cups pure icing sugar, sifted

  • 1 tablespoon of milk

  • Zest of one lime

  • For the Raspberry Jam

  • 500g fresh raspberries

  • 500g caster sugar

  • 1 tsp butter

  • 1 vanilla bean

  • For the White Chocolate and Pistachio Shards

  • 400g white chocolate

  • 100g shelled pistachios

  • For the Marzipan

  • 1 ½ cups of almond meal

  • 1 ½ cups pure icing sugar

  • 2 teaspoons pure almond extract

  • 1 egg white

  • To Decorate

  • 2x punnets of fresh raspberries

  • Extra 100g white chocolate to stick shards to cake

  • Equipment

  • 20cm/8in square shallow tin


  • For the Sponge:

  • 1.

    Preheat oven to 170c. Grease and line tin

  • 2.

    Using grease proof paper create a pleat that runs exactly down the middle of the tin to separate different flavoured sponge (reinforce with foil if needed)

  • 3.

    Beat sugar, butter, eggs, flour, baking powder and ground pistachios in a large bowl with hand held mixer until pale and glossy.

  • 4.

    Separate batter into two bowls. In one half stir in half of the milk, the chopped pistachios and a few drops of pistachio extract and a drop of green colouring to create pastel green mix.

  • 5.

    In the second half add the second half of milk, a few drops of raspberry extract and a drop of pink food colouring.

  • 6.

    Spoon each mix into their half of the pan and level with a palette knife.

  • 7.

    Bake for 30---40 minutes making sure the cakes are well risen and springy. Leave to cool in the tin and then turn onto a wire wrack

  • For the Jam:

  • 1.

    Place raspberries and sugar in a deep, wide saucepan

  • 2.

    Using a paring knife split the vanilla bean in half, adding all the seeds to the saucepan as well as the bean which you discard when the jam is finished

  • 3.

    Bring mixture slowly to the boil, continuously stirring and then add the butter

  • 4.

    Boil vigorously until the mixture thickens

  • 5.

    Leave to cool and remove 2 halves of the vanilla bean

  • For the White Chocolate Shards:

  • 1.

    Melt the White chocolate over a double boiler

  • 2.

    Once the chocolate has melted pour onto sheets of baking paper and spread thinly. Sprinkle with crushed pistachios. Score so that it's easily snapped

  • 3.

    Set chocolate at room temperature and then transfer to fridge, once chilled snap into shards

  • For the Marzipan:

  • 1.

    Add almond meal to food processor, pulse to remove lumps

  • 2.

    Add icing sugar and pulse again to make sure it is free of lumps

  • 3.

    Add almond extract

  • 4.

    Add egg white and process until it comes together in a firm ball

  • 5.

    Turn onto work surface and knead a little and then transfer into cling wrap and allow to rest before rolling

  • For the Buttercream:

  • 1.

    Using hand held mixer beat butter until pale and fluffy

  • 2.

    Gradually add sifted icing sugar and mix

  • 3.

    Zest lime and add

  • To Assemble the Cake:

  • 1.

    Slice the cakes into four long rectangles and sandwich together with jam. Take the marzipan and roll to 0.5mm and roll the cake, covering the ends. To allow the marzipan to stick lightly spread a little jam over the surface.

  • 2.

    Pinch around the ends to ensure the cake is sealed in the marzipan

  • 3.

    Take the chilled chocolate shards, working quickly to ensure they don't melt, arrange around the edges of the cake, using a little melted white chocolate to help them stick

  • 4.

    Transfer lime buttercream to a piping bag fitted with a number 9 round piping tip.

  • 5.

    Pipe the buttercream in an even pattern across the top of the cake

  • 6.

    Arrange fresh raspberries in 4 rows over the top of the buttercream


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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