Pistachio Raspberry Cake Recipe
This Pistachio Raspberry Cake is a delightful treat combining the nutty richness of pistachios with the fresh, vibrant flavor of raspberries. Made with a moist, buttery cake base infused with ground pistachios, layered with a luscious pistachio buttercream and raspberry jam, and topped with fresh raspberries, chopped pistachios, and mint sprigs, it’s perfect for special occasions or an elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Cake
- 250 g unsalted butter, softened (16 tablespoons or 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
Decoration & Filling
- 3 tbsp raspberry jam
- 250 g fresh raspberries (roughly 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat and Prepare Pans: Preheat the oven to 160°C fan/180°C conventional/355°F. Grease and line two 20 cm loose-based round cake tins with non-stick baking paper, then set aside.
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer with paddle attachment, cream the softened butter and golden caster sugar for 3 to 5 minutes until the mixture is light in color, smooth, and mousse-like. Add vanilla extract and mix to combine.
- Add Eggs: Add eggs one at a time, beating thoroughly after each addition until the batter is completely smooth.
- Grind Pistachios: Using a food processor or blender, grind the shelled pistachios to a fine crumb similar to almond meal.
- Combine Dry Ingredients: Sift together the plain flour and baking powder. Add the salt and ground pistachios. Carefully fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Divide Batter and Bake: Evenly divide the batter between the two prepared tins and smooth the surface. Bake for approximately 35 minutes or until the cakes have risen and a skewer inserted comes out clean.
- Cool Cakes: Remove cakes from the oven and let them cool in the tins for 15 minutes before turning them out onto wire racks to cool completely. The greenish hue on the outside may fade slightly but the inside will remain vibrant.
- Prepare Buttercream: In a large bowl, cream the softened butter and sifted icing sugar until pale and increased in volume. Add pistachio cream, salt, and lemon juice and beat again until well combined. Adjust lemon juice to taste.
- Assemble the Cake: Place one cake layer on a plate. Pipe half the buttercream in an even layer on top. Spread the raspberry jam gently over the buttercream without reaching the edges, so it doesn’t spill out. Top with the second cake layer, then spread the remaining buttercream over it.
- Decorate: Garnish the cake with fresh raspberries, sprigs of fresh mint, and roughly chopped pistachios. Serve and enjoy.
- Video Aid: For visual guidance, watch the accompanying recipe video to assist with preparation and assembly.
Notes
- Use golden caster sugar (superfine sugar) to ensure the butter creams well and results in a light cake texture.
- Be sure to grind the pistachios finely for a smooth batter and consistent texture.
- Take care when spreading the raspberry jam to avoid dripping over the edges.
- The greenish tint on the cake’s exterior is normal and may fade slightly after baking, but the interior will stay vibrant.
- Let the cakes cool completely before assembling to prevent the buttercream from melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Find it online: https://justsosavory.com/pistachio-raspberry-cake-recipe/
