Pistachio Layer Cake with Raspberry Jam
A delightful cake that combines moist pistachio layers with vibrant raspberry jam, offering a perfect balance of flavors for any celebration.
Ingredients
For the cake
- 1 cup pistachio flour High-quality pistachio flour is recommended.
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened For the cake
- 3 pieces eggs Room temperature
- 1/2 cup milk Room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the frosting
- 1 cup unsalted butter, softened For frosting
- 4 cups powdered sugar
- 1/2 cup raspberry jam For layering and frosting
- 1/4 cup fresh raspberries For decoration and flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the pistachio flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
- To make the frosting, beat the softened unsalted butter until creamy, then gradually add powdered sugar and mix until combined.
- Fold in the fresh raspberries to add flavor and color to the frosting.
- Once the cakes are completely cool, spread raspberry jam on top of one layer, place the second layer on top, and frost the entire cake with the raspberry buttercream.
- Decorate with additional fresh raspberries if desired and serve.
Notes
Ensure all ingredients are at room temperature for the best results. Feel free to adjust the sweetness of the frosting according to your taste.