Raspberry & Pistachio Cake with Stracciatella Frosting

Make the Cake

1. Preheat your oven to 170°C (340°F). Grease and line the base and sides of two 20cm round cake tins with baking paper.
2. In the bowl of a stand mixer fitted with a paddle attachment (or using hand beaters), beat the butter, sugar, olive oil, and vanilla for 3–4 minutes until pale and fluffy. Add eggs one at a time, beating well after each.
3. In a separate bowl, whisk together the flour, baking powder, and ½ tsp salt. Add this to the wet ingredients along with the ground pistachios. Mix on low speed until just combined.
4. Add the ricotta and yoghurt, mixing gently until smooth and creamy.Fold in the raspberries with a spatula.
5. Divide the batter evenly between the two tins and smooth the tops. Bake for 35–40 minutes, or until golden and a skewer inserted into the center comes out with just a few moist crumbs.Let the cakes cool in their tins for 20 minutes, then transfer to a wire rack to cool completely

Berry Compote

1. In a small saucepan, combine the berries, lemon juice, and sugar.
2. Cook over medium heat for about 8 minutes, stirring often, until thickened, glossy, and jam-like.Set aside to cool completely in the fridge.

Stracciatella Frosting

1. In a clean mixing bowl, beat the butter and icing sugar for 5 minutes until pale and fluffy.
2. Add the cream cheese and beat again for 1–2 minutes until smooth.
3. Fold in the finely chopped chocolate.