Pistachio Raspberry Cake
A delightful cake featuring the nutty richness of pistachios and the tart brightness of fresh raspberries, beautifully layered and topped with a luxurious pistachio buttercream.
Ingredients
For the Cake
- 250 g Unsalted Butter Ensure it’s softened for easier creaming.
- 240 g Golden Caster Sugar Add sweetness and slightly color.
- 1 tsp Vanilla Extract Can replace with vanilla bean paste for more intensity.
- 4 large Eggs Acts as leavening agent and adds structure.
- 150 g Plain Flour Can substitute with gluten-free blend.
- 2 tsp Baking Powder Leavening agent.
- 0.25 tsp Sea Salt Enhances flavor balance.
- 100 g Shelled Pistachios Ground adds flavor, color, and moisture.
For the Buttercream
- 175 g Softened Unsalted Butter Needed for smooth buttercream.
- 280 g Sifted Icing Sugar Adds sweetness; always sieve.
- 2 tbsp Smooth Pistachio Cream Enhances flavor in the buttercream.
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice Enhances flavor of buttercream.
For Assembly and Decoration
- 3 tbsp Raspberry Jam Adds a fruity layer between cake.
- 250 g Fresh Raspberries For decoration and flavor.
- 2 tbsp Chopped Pistachios For garnish.
- Fresh Mint Sprigs For garnish.
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease two 8-inch round cake pans.
- In a large mixing bowl, cream together the softened unsalted butter and golden caster sugar until the mixture is light and fluffy.
- Incorporate the eggs one by one, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the plain flour, baking powder, and sea salt.
- Gradually fold the dry ingredients into the wet mixture, ensuring everything is well mixed.
- Carefully add the ground pistachios to the batter, folding gently to combine without overmixing.
- Evenly divide the batter between the prepared cake pans and smooth the tops.
Baking
- Bake in the preheated oven 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 wire racks to cool completely.
Buttercream Preparation
- For the buttercream, beat the softened butter until creamy, then gradually add the sifted icing sugar, mixing until fluffy.
- Mix in the pistachio cream, fine sea salt, and lemon juice until well combined.
Assembly
- Once the cakes are completely cooled, spread raspberry jam on top of one layer.
- Add a layer of buttercream and fresh raspberries.
- Place the second cake layer on top and frost the entire cake with the remaining buttercream.
- Decorate the top with chopped pistachios and fresh mint sprigs before serving.
Notes
Store any leftovers covered in plastic wrap or in an airtight container. It can last in the refrigerator for about 3-5 days, or individual slices can be frozen for up to three months.