Pistachio Raspberry Cake
why make this recipe
Pistachio Raspberry Cake is a delightful blend of flavors that brings together the nuttiness of pistachios and the tart sweetness of fresh raspberries. It’s a stunning dessert that not only looks beautiful but tastes incredible. Perfect for special occasions or simply a treat for yourself, this cake is sure to impress family and friends. The vibrant colors and flavors make it a standout at any gathering, and the softness of the cake combined with the creamy buttercream creates a memorable experience with every slice.
how to make Pistachio Raspberry Cake
Ingredients
- 250 g unsalted butter, softened (16 tablespoons (2 sticks + 1 1/2 tablespoons))
- 240 g golden caster sugar (also known as superfine sugar in America) (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)
- 280 g sifted icing sugar (2 + 1/3 cups)
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g roughly 2 cups fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Directions
- Preheat the oven to 160°C Fan/180°C conventional oven/355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper.
- In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter and golden caster sugar for about 3-5 minutes until lighter in color and smooth.
- Add the vanilla extract and mix well. Then, add the eggs one at a time, whisking until the batter is completely smooth.
- In a food processor, grind the pistachios into a fine crumb.
- Sift in the plain flour, baking powder, and salt. Fold in the ground pistachios until just combined.
- Divide the batter evenly between the two prepared tins and smooth the tops.
- Bake for about 35 minutes, or until well risen and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare the buttercream. Cream together the softened butter and sifted icing sugar in a bowl until pale and fluffy. Add the pistachio cream, salt, and lemon juice, and mix well.
- Once the cakes are completely cool, place one on a plate. Pipe or spread half of the buttercream on top, then carefully spread the raspberry jam.
- Place the second cake on top and finish with the remaining buttercream.
- Decorate with fresh raspberries, sprigs of mint, and chopped pistachios. Enjoy!
The video below will help you with this recipe.
how to serve Pistachio Raspberry Cake
Pistachio Raspberry Cake is best served fresh. Slice the cake into even pieces and arrange them on a serving platter. This cake pairs beautifully with a cup of tea or coffee. For an extra touch, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its flavors.
how to store Pistachio Raspberry Cake
To store the Pistachio Raspberry Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to wrap the cake properly. If you have leftovers, it’s best to slice individual servings for easier access.
tips to make Pistachio Raspberry Cake
- Ensure that all your ingredients, especially the butter and eggs, are at room temperature for the best texture.
- Do not overmix the batter once you add the flour and pistachios; this will help keep the cake light and fluffy.
- Be careful when spreading the raspberry jam so it doesn’t overflow out of the sides.
- If you want a stronger pistachio flavor, you can add more pistachio cream to the buttercream.
variation
You can experiment by adding lemon zest to the cake batter for a citrus twist. Alternatively, you could swap the raspberries with other berries like strawberries or blueberries for a different fruity flavor.
FAQs
Can I use salted pistachios?
Yes, you can use salted pistachios, but it may make the cake saltier. It’s often better to use unsalted for a balanced flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day or two in advance and store them covered at room temperature. Just frost before serving.
What can I use instead of pistachio cream?
If you can’t find pistachio cream, almond butter or a different nut butter could work as a substitute, but it will change the flavor slightly.
Pistachio Raspberry Cake
Ingredients
Method
- Preheat the oven to 160°C Fan/180°C conventional oven/355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper.
- In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter and golden caster sugar for about 3-5 minutes until lighter in color and smooth.
- Add the vanilla extract and mix well. Then, add the eggs one at a time, whisking until the batter is completely smooth.
- In a food processor, grind the pistachios into a fine crumb.
- Sift in the plain flour, baking powder, and salt. Fold in the ground pistachios until just combined.
- Divide the batter evenly between the two prepared tins and smooth the tops.
- Bake for about 35 minutes, or until well risen and a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare the buttercream. Cream together the softened butter and sifted icing sugar in a bowl until pale and fluffy.
- Add the pistachio cream, salt, and lemon juice, and mix well.
- Once the cakes are completely cool, place one on a plate. Pipe or spread half of the buttercream on top, then carefully spread the raspberry jam.
- Place the second cake on top and finish with the remaining buttercream.
- Decorate with fresh raspberries, sprigs of mint, and chopped pistachios. Enjoy!