Pistachio Raspberry Cake

Why You’ll Love This Recipe

The balance of flavors in this cake is truly remarkable. The rich, buttery pistachio cake contrasts perfectly with the tangy raspberry jam and fresh raspberries, while the pistachio buttercream adds an extra layer of decadence. The cake is moist, soft, and packed with the delicious flavor of pistachios, making it a showstopper that’s as delightful to the palate as it is to the eyes. It’s a perfect dessert to impress your guests at a party, or simply to enjoy as a special treat!

Ingredients

For the Cake:

• 250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
• 240 g golden caster sugar (also known as superfine sugar in America, 1 cup + 2 tbsp)
• 1 tsp vanilla extract
• 4 large eggs
• 150 g plain flour (1 cup & 1/4 scant cup)
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 100 g shelled pistachios (about 3/4 cup)

For the Buttercream:

• 175 g softened unsalted butter (13 tablespoons + 1 tsp)
• 280 g sifted icing sugar (2 + 1/3 cups)
• 2 tbsp smooth pistachio cream
• ½ tsp fine sea salt
• 1 tsp lemon juice

To Decorate:

• 3 tbsp raspberry jam
• 250 g fresh raspberries (about 2 cups)
• 2 tbsp roughly chopped pistachios
• Sprigs of fresh mint

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Make the Pistachio Cake Batter:

In a large mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy. This will take about 3-5 minutes. Add the vanilla extract and eggs, one at a time, beating well after each addition.

3. Prepare the Dry Ingredients:

In a separate bowl, whisk together the plain flour, baking powder, and sea salt.

4. Blend the Pistachios:

Pulse the shelled pistachios in a food processor or blender until finely ground, but not too powdered. You want some texture to remain.

5. Combine the Ingredients:

Add the dry flour mixture to the wet ingredients, alternating with the ground pistachios, mixing gently after each addition until everything is well incorporated.

6. Bake the Cake:

Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Make the Pistachio Buttercream:

In a large mixing bowl, beat the softened butter until smooth. Gradually add the sifted icing sugar and continue to beat until light and fluffy. Add the pistachio cream, sea salt, and lemon juice, and beat until fully combined. The buttercream should be creamy and easy to spread.

8. Assemble the Cake:

Once the cakes have cooled completely, spread a layer of pistachio buttercream on top of one of the cakes. Place the second cake on top, then cover the entire cake with the remaining pistachio buttercream.

9. Decorate:

Heat the raspberry jam in the microwave for about 20-30 seconds, or until it’s smooth and pourable. Drizzle the warm jam over the top of the cake, allowing it to run down the sides a little for a beautiful effect. Decorate the top with fresh raspberries, chopped pistachios, and sprigs of mint.

10. Serve:

Slice and enjoy your beautiful Pistachio Raspberry Cake! It’s perfect for special occasions or simply for enjoying a delicious homemade treat.

Servings and Timing

• Prep time: 30 minutes
• Cook time: 25-30 minutes
• Total time: 1 hour 30 minutes
• Yield: 8 servings

Notes

• Pistachio Cream: If you can’t find pistachio cream, you can use pistachio paste or make your own by blending roasted pistachios with a bit of honey or oil.
• Cake Texture: Be sure not to overmix the batter, as this can make the cake dense. Mix just until combined for a light and airy texture.
• Storage: Store the cake in an airtight container at room temperature for up to 2-3 days. It can also be refrigerated for up to a week, but for the best flavor and texture, serve at room temperature.

Variations

• Nuts in the Cake: You can add chopped pistachios into the cake batter for added texture and flavor.
• Berry Mix: If you love berries, feel free to use a mix of fresh raspberries, blackberries, or strawberries as a topping or layered inside the cake.
• Vegan Version: To make this cake vegan, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free butter and plant-based cream.

Storage/Reheating

Keep the cake in an airtight container at room temperature for up to 2-3 days. To extend its freshness, refrigerate it for up to a week. You can also freeze the unassembled cakes (without buttercream) for up to 3 months. Thaw them in the fridge overnight before frosting and serving.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cakes and prepare the buttercream ahead of time. Just store the cakes in an airtight container at room temperature and refrigerate the buttercream. Assemble the cake the day you plan to serve it.

How do I make the cake moist?

Be sure not to overbake the cake. Once a toothpick comes out clean, take it out of the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Can I use other nuts for this cake?

Yes! You can replace pistachios with other nuts like almonds or walnuts for a different flavor profile. Just make sure to adjust the grind size for texture.

Conclusion

This Pistachio Raspberry Cake is an unforgettable dessert that combines the best of nutty, fruity, and creamy flavors. The moist pistachio cake paired with the rich pistachio buttercream and fresh raspberry topping makes for a perfect treat that will have everyone asking for seconds. Whether for a special celebration or just as a delightful homemade dessert, this cake is sure to impress!

Print