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Pistachio Raspberry Cake

A delightful dessert combining the nutty flavor of pistachios with the tart sweetness of raspberries, perfect for any occasion.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Baked Goods
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 250 g unsalted butter, softened
  • 240 g golden caster sugar Can substitute with regular granulated sugar.
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour Substitute with a gluten-free baking mix for gluten-free version.
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 100 g shelled pistachios Ground into fine crumbs.
Frosting Ingredients
  • 175 g softened unsalted butter
  • 280 g sifted icing sugar
  • 2 tbsp smooth pistachio cream
  • ½ tsp fine sea salt For frosting.
  • 1 tsp lemon juice
  • 3 tbsp raspberry jam
  • 250 g fresh raspberries
  • 2 tbsp roughly chopped pistachios For decoration.
  • Sprigs of fresh mint For decoration.

Method
 

Preparation
  1. Preheat the oven to 160°C (fan) / 180°C (conventional) / 355°F. Grease and line two 20cm round cake tins with non-stick baking paper.
  2. In a large bowl, cream together the softened butter and golden caster sugar for about 3-5 minutes until smooth and fluffy. Add the vanilla extract and mix well.
  3. Incorporate the eggs one at a time, ensuring each is combined before adding the next.
Making the Batter
  1. Grind the shelled pistachios into fine crumbs using a food processor.
  2. Sift in the flour, baking powder, and fine sea salt, gently folding them into the wet mixture until just combined.
Baking
  1. Divide the batter evenly between the two prepared cake tins.
  2. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let them cool in the tins for about 15 minutes before transferring to a wire rack to cool completely.
Making the Frosting
  1. For the buttercream, cream together 175 g softened unsalted butter and sifted icing sugar until fluffy.
  2. Add the pistachio cream, sea salt, and lemon juice, adjusting to taste if necessary.
Assembly
  1. Once the cake layers are completely cooled, place one layer on a serving plate.
  2. Pipe half of the buttercream on top and spread the raspberry jam over it.
  3. Add the second layer of cake and cover with the remaining buttercream.
  4. Decorate with fresh raspberries, chopped pistachios, and sprigs of mint for a beautiful presentation.

Notes

Use room temperature ingredients for the best texture. Ensure your oven is at the right temperature before baking to achieve even cooking. Avoid over-mixing the batter once you add the dry ingredients to keep the cake light and fluffy. If the cake domes, you can level it with a knife after cooling to ensure even stacking.