Raspberry-Pistachio Cake with Marscarpone Icing (Kopie)

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3 cups flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup milk
1/2 cup seedless raspberry jam
½ – 1 teaspoon raspberry extract (optional)
red food coloring (optional, amounts will vary depending on the color you want)
1 3/4 cups sugar
1 cup canola oil
1 teaspoon vanilla extract
3 eggs
4 ounces cream cheese, softened
12 ounces marscarpone cheese
2 – 4 cups confectioners’ sugar, sifted
1/2 cup shelled pistachios, chopped

Heat oven to 350°. Grease and flour two 9´´ round cake pans; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Whisk together milk, jam, Raspberry extract and food coloring (if using) in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2–3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.

In a large bowl, beat mascarpone and cream cheese on high speed of a mixer until smooth and fluffy, 1–2 minutes. Add 2 cups of confectioners’ sugar, and beat until smooth. Add more sugar depending on consistency. You want it to be stiff, the consistency of icing. Fold in pistachios.

Place one cake upside down on a cake stand, and spread 1/3 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting. Garnish with fresh raspberries & chopped pistachios.

*cake adapted from Saveur’s Strawberry Cake

http://camillestyles.com/2011/08/29/recipe-for-a-food-flowers-fete/