Introduction

This Pistachio Raspberry Cake is a delightful blend of nutty pistachios and fresh, tangy raspberries. Light yet rich, it’s perfect for special occasions or a luxurious treat any day. With a creamy pistachio buttercream and vibrant berry topping, it’s sure to impress.

A two-layer cake sits on a white plate, each layer of golden brown sponge cake soft and thick. Between the layers is a thick spread of light green cream with a smooth texture, dotted with bright red raspberries and a thin layer of red jam peeking through. On top, the cake is covered with the same light green cream, unevenly spread to show its fluffy texture. Fresh raspberries and small green leaves are scattered on the cream, along with a sprinkling of chopped pistachios for a crunchy touch. The whole scene is set on a white marbled surface with soft lighting, photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g unsalted butter, softened (16 tablespoons, 2 sticks + 1 1/2 tablespoons)
240 g golden caster sugar (1 cup + 2 tbsp)
1 tsp vanilla extract
4 large eggs
150 g plain flour (1 cup & 1/4 scant cup)
2 tsp baking powder
¼ tsp fine sea salt
100 g shelled pistachios (3/4 cup)
175 g softened unsalted butter (13 tablespoons + 1 tsp) for buttercream
280 g sifted icing sugar (2 + 1/3 cups) for buttercream
2 tbsp smooth pistachio cream
½ tsp fine sea salt for buttercream
1 tsp lemon juice
3 tbsp raspberry jam
250 g fresh raspberries (about 2 cups)
2 tbsp roughly chopped pistachios for decoration
Sprigs of fresh mint for decoration

Instructions

Step 1: Preheat your oven to 160°C fan (180°C conventional/355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl, use a handheld or stand mixer with a paddle attachment to cream the butter and sugar together for 3-5 minutes, until light in colour and smooth. Add the vanilla extract and mix again.
Step 3: Add the eggs one at a time, whisking well after each addition until the batter is smooth and well combined.
Step 4: Using a food processor or blender, grind the pistachios into a fine crumb, similar to almond meal.
Step 5: Sift the flour and baking powder into the bowl. Add the salt and ground pistachios, then fold everything together gently until just combined.
Step 6: Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula or the back of a spoon to create an even layer.
Step 7: Bake for around 35 minutes, or until the cakes have risen well and a skewer inserted in the centre comes out clean. Let them cool in the tins for 15 minutes before turning out onto a wire rack to cool completely. Don’t worry if the green colour on the outside fades slightly—it remains vibrant inside.
Step 8: While the cakes cool, make the buttercream. In a clean bowl, cream together the softened butter and sifted icing sugar with a mixer until pale and increased in size. Add the pistachio cream, salt, and lemon juice, then beat again. Taste and adjust lemon if needed.
Step 9: Place one cooled cake on a flat plate. Fill a piping bag with half the buttercream and pipe it evenly over the cake. Spread the raspberry jam carefully on top, avoiding the edges to prevent spilling. Place the second cake on top, then spread the remaining buttercream over it.
Step 10: Decorate the top with fresh raspberries, sprigs of mint, and chopped pistachios. Serve and enjoy!

Tips & Variations

For a more intense pistachio flavor, lightly toast the pistachios before grinding.
Use frozen raspberries if fresh are unavailable; thaw and drain excess juice before decorating.
If you want a smoother buttercream, sift the icing sugar twice before mixing.
Try adding a teaspoon of rose water to the buttercream for a floral twist.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. If storing longer, the cake can be frozen without fresh fruit for up to one month; thaw in the fridge overnight and decorate before serving.

How to Serve

The image shows a green two-layer cake with cream and a bright red raspberry jam in the middle. Each layer of cake is soft and moist with a light green color. The top layer of the cake is covered with green-tinted cream with sprinkled chopped pistachios and a few fresh raspberries. The cake is cut into slices and each slice is served on a white plate. The plates are placed on a white marbled surface with some crumbs and bits of cream and pistachio around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the plain flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add a small amount separately to help with structure.

How do I prevent the raspberry jam from seeping out?

Spread the jam carefully and avoid going too close to the edges of the cake layer. Chilling the first buttercream layer slightly before adding jam can also help keep it in place.