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Pistachio Raspberry Cake

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The Pistachio Raspberry Cake is a stunning dessert that blends the rich, nutty flavor of pistachios with the tartness of fresh raspberries. Topped with pistachio buttercream, raspberry jam, and chopped pistachios, it’s a visually beautiful and delicious cake that’s perfect for any occasion.

Ingredients

250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)

240 g golden caster sugar (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)

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

3 tbsp raspberry jam

250 g fresh raspberries (about 2 cups)

2 tbsp roughly chopped pistachios

Sprigs of fresh mint (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Cream together softened butter and sugar until light and fluffy (about 3-5 minutes). Add vanilla and eggs, one at a time, beating well after each addition.
  3. Whisk together flour, baking powder, and sea salt in a separate bowl.
  4. Pulse shelled pistachios in a food processor until finely ground, but with some texture remaining.
  5. Alternate adding the dry flour mixture and ground pistachios to the wet ingredients, mixing gently until combined.
  6. Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool for 10 minutes before transferring to a wire rack.
  7. For the buttercream, beat softened butter until smooth, then gradually add sifted icing sugar. Add pistachio cream, sea salt, and lemon juice and beat until fluffy and smooth.
  8. Once cakes have cooled, spread a layer of pistachio buttercream on one cake. Place the second cake on top and cover the entire cake with the remaining buttercream.
  9. Heat raspberry jam in the microwave for 20-30 seconds until smooth. Drizzle over the top of the cake and let it run down the sides. Decorate with fresh raspberries, chopped pistachios, and sprigs of mint.
  10. Serve immediately and enjoy!

Notes

If you can’t find pistachio cream, use pistachio paste or blend roasted pistachios with a little honey or oil.

Don’t overmix the batter, as this can lead to a dense cake. Mix just until combined for a lighter texture.

Store the cake at room temperature in an airtight container for up to 2-3 days. Refrigerate for up to a week, but for best results, serve at room temperature.

Nutrition

Find it online: https://familydinnercooking.com/pistachio-raspberry-cake/