Small Green Jam Sandwich Cakes
- 0.333 cup self-rising flour (sifted)
- 1 tsp Baking powder
- ½ cup ground Pistachio
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp Almond essence
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line 2 large baking trays with non-stick baking mats.
Combine the flour, baking powder, ground pistachios, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 18 walnut-sized domes onto each tray.
Transfer the trays to the oven and bake for 10 - 15 minutes. The mixture should spread a little whilst cooking and the cakes will be ready when springy to the touch. Leave the cakes to cool on the tray then lift them off with a palette knife.
Sandwich the cakes together in pairs with the raspberry jam and sprinkle with ground pistachios before topping each one with a raspberry.