why make this recipe
Pistachio Raspberry Cake is a delightful treat that combines the rich, nutty flavor of pistachios with the bright, tartness of fresh raspberries. It’s perfect for any occasion, whether you’re celebrating a birthday, enjoying a tea time with friends, or simply treating yourself. The balance of flavors and textures makes this cake a crowd-pleaser, and it looks beautiful too!
how to make Pistachio Raspberry Cake
Ingredients
- 250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 ½ tablespoons)
- 240 g golden caster sugar (1 cup + 2 tbsp)
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour (1 cup & ¼ scant cup)
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios (¾ cup)
- 175 g softened unsalted butter (13 tablespoons + 1 tsp)
- 280 g sifted icing sugar (2 + ⅓ cups)
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g fresh raspberries (approximately 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint for garnish
Directions
- Preheat the oven to 160°C fan/180°C conventional (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, cream the butter and sugar for about 3-5 minutes until light and fluffy.
- Add the vanilla extract and mix until combined.
- Incorporate eggs one at a time, whisking after each addition until smooth.
- Grind the pistachios into a fine crumb using a food processor or a mortar and pestle.
- Sift in the flour, baking powder, and fine sea salt. Fold in the ground pistachios gently.
- Divide the batter equally between the two tins and smooth the surfaces.
- Bake for about 35 minutes until a skewer inserted into the center comes out clean.
- Let the cakes cool for 15 minutes in the tins before transferring them to a wire rack to cool completely.
- For the buttercream, cream the softened butter and icing sugar together until fluffy and creamy.
- Add the pistachio cream, sea salt, and lemon juice, mixing until well combined.
- Once the cakes are cool, place one layer on a plate. Pipe half of the buttercream on top and spread the raspberry jam over it.
- Place the second layer on top and spread the remaining buttercream on the top and sides of the cake.
- Decorate with fresh raspberries, mint sprigs, and roughly chopped pistachios for a finishing touch.
how to serve Pistachio Raspberry Cake
Serve this beautiful cake sliced, and enjoy it with a cup of tea or coffee. The combination of flavors makes it a delicious dessert for any meal. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
how to store Pistachio Raspberry Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving for the best flavor and texture.
tips to make Pistachio Raspberry Cake
- Make sure your butter is softened to room temperature for easy creaming.
- If you can’t find golden caster sugar, regular granulated sugar can be used instead.
- For an easy way to grind pistachios, use a food processor but avoid over-processing to keep some texture.
- If you want to add more raspberry flavor, you can swirl more jam between the layers or on top of the cake.
variation
You can switch raspberries with other berries like blueberries or strawberries for a different flavor. Additionally, try adding a splash of almond extract to the batter for an extra nutty taste.
FAQs
1. Can I use salted butter instead of unsalted?
While you can use salted butter, it’s better to use unsalted for more control over the saltiness of the cake.
2. Is it necessary to use ground pistachios in the cake batter?
Yes, ground pistachios contribute to the cake’s moisture and flavor. They also help create a nice texture.
3. Can I make this cake ahead of time?
Yes, you can bake the layers in advance and store them in the fridge. Just frost the cake on the day you plan to serve it for the freshest taste.
Pistachio Raspberry Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake combining the rich flavor of pistachios with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
- 250 g unsalted butter, softened (16 tbsp + 1 ½ tbsp)
- 240 g golden caster sugar (1 cup + 2 tbsp)
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour (1 cup & ¼ scant cup)
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios (¾ cup)
- 175 g softened unsalted butter (13 tbsp + 1 tsp)
- 280 g sifted icing sugar (2 + ⅓ cups)
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g fresh raspberries (approximately 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint for garnish
Instructions
- Preheat the oven to 160°C fan/180°C conventional (355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper.
- Cream the butter and sugar in a large bowl with a handheld mixer for about 3-5 minutes until light and fluffy.
- Add the vanilla extract and mix until combined.
- Incorporate the eggs one at a time, whisking after each addition until smooth.
- Grind the pistachios into a fine crumb.
- Sift in the flour, baking powder, and sea salt, and fold in the ground pistachios gently.
- Divide the batter equally between the two tins and smooth the surfaces.
- Bake for about 35 minutes until a skewer inserted comes out clean.
- Let the cakes cool for 15 minutes in the tins before transferring to a wire rack to cool completely.
- For the buttercream, cream the softened butter and icing sugar until fluffy and creamy.
- Add the pistachio cream, sea salt, and lemon juice, mixing until well combined.
- Once the cakes are cool, place one layer on a plate, pipe half of the buttercream on top, and spread the raspberry jam over it.
- Place the second layer on top and spread the remaining buttercream on the top and sides of the cake.
- Decorate with fresh raspberries, mint sprigs, and roughly chopped pistachios.
Notes
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
