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Pistachio Raspberry Cake Recipe

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★★★★★

4.7 from 150 reviews

This Pistachio Raspberry Cake is a delightful layered treat featuring moist pistachio-infused sponge cakes sandwiched with smooth pistachio buttercream and tangy raspberry jam, topped with fresh raspberries, chopped pistachios, and fresh mint. Perfect for special occasions or an elegant afternoon tea, this cake combines nutty flavors with fruity freshness for a stunning presentation and delicious taste.

Ingredients

Scale

Cake

  • 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)

Buttercream

  • 175 g softened unsalted butter (13 tablespoons + 1 tsp)
  • 280 g sifted icing sugar (2 + 1/3 cups)
  • 2 tbsp smooth pistachio cream
  • ½ tsp fine sea salt
  • 1 tsp lemon juice

Assembly and Decoration

  • 3 tbsp raspberry jam
  • 250 g fresh raspberries (about 2 cups)
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Instructions

  1. Prepare the oven and pans: Preheat the 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 and set aside.
  2. Cream butter and sugar: In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the softened butter and sugar for 3-5 minutes until light in color, smooth, and mousse-like. Add vanilla extract and mix again.
  3. Add eggs: Add eggs one at a time, whisking after each addition until the batter is completely smooth.
  4. Grind pistachios: Using a food processor or blender, grind the shelled pistachios into a fine crumb resembling ground almonds.
  5. Combine dry ingredients: Sift together the plain flour and baking powder, then add fine sea salt and ground pistachios. Fold these into the wet mixture carefully until just combined.
  6. Divide batter and bake: Divide the batter evenly between the two prepared tins. Smooth the surface with a spatula or the back of a spoon for an even layer. Bake for about 35 minutes or until risen and a skewer inserted into the center comes out clean.
  7. Cool cakes: Remove cakes from oven and cool in tins for 15 minutes. Then turn them onto a wire rack to cool completely. Note: the green hue on the outside may fade but the vibrant pistachio color remains inside.
  8. Prepare buttercream: In a large bowl, cream together softened butter and sifted icing sugar using a handheld or stand mixer until pale and increased in size. Add pistachio cream, salt, and lemon juice and beat again. Adjust lemon juice to taste.
  9. Assemble the cake: Place one cooled cake layer on a flat plate. Pipe or spread half the buttercream evenly on top. Spread raspberry jam evenly over the buttercream, taking care not to reach the edges to prevent overflow but allowing jam visibility. Top with the second cake layer, then spread the remaining buttercream on top.
  10. Decorate: Garnish the top of the cake with fresh raspberries, sprigs of fresh mint, and chopped pistachios for a fresh and colorful finish.
  11. Serve and enjoy: Slice and serve this elegant pistachio raspberry cake to delight guests or enjoy as a special treat.

Notes

  • Use unsalted butter and adjust salt quantities accordingly if using salted butter.
  • Golden caster sugar creates a light caramel flavor, but regular caster sugar works if unavailable.
  • Grinding pistachios yourself ensures freshness and better texture in the cake.
  • Ensure cakes are completely cooled before assembling to prevent buttercream melting.
  • The cake tins should be loose-based to make turning out cakes easier.
  • Adjust lemon juice in buttercream to balance sweetness and enhance pistachio flavor.
  • Fresh raspberries can be substituted with frozen thawed raspberries if out of season, but fresh is preferred.

Keywords: Pistachio cake, Raspberry cake, Layer cake, Nutty dessert, Buttercream frosting, Fresh fruit cake

Find it online: https://amayaharis.com/pistachio-raspberry-cake-recipe/