Print

Pistachio Raspberry Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 149 reviews

This Pistachio Raspberry Cake is a delightful celebration of flavor and color, featuring a moist pistachio-infused sponge layered with luscious buttercream and tangy raspberry jam. Topped with fresh raspberries, chopped pistachios, and mint sprigs, this cake offers a perfect balance of nutty, sweet, and fruity notes, making it an elegant treat for any special occasion.

Ingredients

For the Cake Base

  • 250 g Unsalted Butter, softened
  • 240 g Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 4 large Eggs
  • 150 g Plain Flour
  • 2 tsp Baking Powder
  • 0.25 tsp Sea Salt
  • 100 g Shelled Pistachios, ground

For the Buttercream

  • 175 g Softened Unsalted Butter
  • 280 g Sifted Icing Sugar
  • 2 tbsp Smooth Pistachio Cream
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Lemon Juice

For the Filling and Decoration

  • 3 tbsp Raspberry Jam
  • 250 g Fresh Raspberries
  • 2 tbsp Chopped Pistachios
  • Fresh Mint Sprigs

Instructions

  1. Preheat Oven and Prepare Tins: Preheat your oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and golden caster sugar until light and fluffy, about 3-5 minutes, ensuring a smooth and airy batter.
  3. Add Vanilla and Eggs: Add the vanilla extract and then mix in the eggs one at a time, whisking gently after each addition until the mixture is smooth and well combined.
  4. Prepare Dry Ingredients: Grind the shelled pistachios to a fine crumb using a food processor or grinder. Sift the plain flour and baking powder into the bowl with the wet ingredients, then fold in the ground pistachios and sea salt carefully until just combined to avoid overmixing.
  5. Divide and Bake: Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for about 35 minutes or until the top is golden and a skewer inserted into the center comes out clean.
  6. Make Buttercream: Meanwhile, in a clean bowl, cream together the softened unsalted butter and sifted icing sugar until pale and fluffy. Add the smooth pistachio cream, fine sea salt, and lemon juice, then mix well to create a flavorful buttercream.
  7. Assemble the Cake: Once the cakes have cooled completely, place one cake layer on a serving plate. Spread half of the buttercream on top, followed by an even layer of raspberry jam. Carefully place the second cake layer on top.
  8. Decorate: Top the cake with fresh raspberries, sprinkle with chopped pistachios, and garnish with fresh mint sprigs for a vibrant and elegant finish.

Notes

  • Ensure the butter is softened to room temperature for easier creaming and smoother batter.
  • If you prefer, substitute plain flour with a gluten-free blend to accommodate dietary needs.
  • Use vanilla bean paste instead of extract for a more intense vanilla flavor.
  • Allow cakes to cool completely before assembling to prevent buttercream from melting.
  • Grinding pistachios finely ensures they blend well into the batter without affecting texture.
  • This cake is best served fresh but can be stored in the refrigerator for up to 2 days.

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