Description
A delightful cake combining the rich flavor of pistachios with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 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