Pistachio Raspberry Cake

A delightful cake combining the nutty richness of pistachios with the sweet-tartness of fresh raspberries, perfect for any occasion.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Cake Ingredients

250 g Unsalted Butter Adds richness and moisture; use coconut oil for a dairy-free option.
240 g Golden Caster Sugar Provides sweetness and light texture; superfine sugar works just as well.
1 tsp Vanilla Extract A flavor enhancer; substitute with almond extract for a unique twist.
4 large Eggs Binds ingredients and adds fluffiness; use flaxseed meal mixed with water as a vegan alternative.
150 g Plain Flour Gives structure to the cake; almond flour can be a gluten-free choice.
2 tsp Baking Powder Acts as a leavening agent; ensure it’s fresh for optimal rising.
¼ tsp Fine Sea Salt Balances flavors; kosher salt provides a coarser texture.
100 g Shelled Pistachios Brings a delightful crunch; walnuts or almonds can be substituted.

Buttercream Ingredients

175 g Softened Unsalted Butter Essential for the buttercream; coconut oil is a viable alternative.
280 g Sifted Icing Sugar Sweetens and textures the buttercream; a confectioners’ sugar blend can be used.
2 tbsp Smooth Pistachio Cream Adds depth to the frosting; hazelnut spread makes a delicious substitute.
½ tsp Fine Sea Salt Enhances sweetness; adjust to taste.
1 tsp Lemon Juice Brightens flavors; vinegar can also work in a pinch.

Topping Ingredients

3 tbsp Raspberry Jam Provides fruity sweetness; homemade jam or marmalade serves well.
250 g Fresh Raspberries Add freshness and balance; strawberries can be a great alternative.
2 tbsp Roughly Chopped Pistachios For garnish and crunch; almonds can work in place.
Sprigs of Fresh Mint A refreshing garnish that elevates presentation.

Method

Preparation

Preheat your oven to 355°F (180°C). Prepare two 20 cm loose-based round cake tins by greasing and lining them with non-stick baking paper.
Using a handheld mixer or stand mixer with a paddle attachment, cream together the softened butter and golden caster sugar until the mixture is light and fluffy, about 3-5 minutes.
Mix in the vanilla extract, then add the eggs one at a time, ensuring everything is well combined into a smooth batter.
In a food processor, finely grind the pistachios until they resemble ground almonds.

Baking

Sift the flour, baking powder, and salt into the mixture, adding the ground pistachios and folding gently until just combined.
Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
Bake for approximately 35 minutes, or until a skewer inserted in the center comes out clean.
Let the cakes cool in their tins for 15 minutes before transferring them to a wire rack to cool completely.

Buttercream Preparation

While the cakes are cooling, prepare the buttercream. Beat softened unsalted butter and sifted icing sugar in a bowl until pale and increased in size.
Mix in the pistachio cream, salt, and lemon juice, adjusting to taste as needed.

Assembly

Once the cakes are completely cool, place one layer on a serving plate. Pipe half of the buttercream on top, then carefully spread raspberry jam over it, leaving a little border.
Top with the second cake layer and use the remaining buttercream to frost the top and sides.
Finish with fresh raspberries, sprigs of mint, and a sprinkle of chopped pistachios for a beautiful presentation.

Notes

For an added flavor boost, consider roasting the pistachios before grinding. If time allows, make the cake a day ahead; letting it sit enhances flavors. For a mini dessert version, consider baking in a muffin tin for cupcakes. Overmixing the batter can lead to a dense cake. Not cooling the cakes completely before frosting can cause the buttercream to melt. Forgetting to sift the icing sugar may result in a gritty buttercream.