why make this recipe

Pistachio Raspberry Cake is a delightful combination of flavors and textures. With the nutty richness of pistachios and the tartness of fresh raspberries, this cake makes for a stunning dessert. It’s perfect for celebrations, afternoon tea, or just impressing family and friends. The vibrant green and pink colors also make it visually appealing.

how to make Pistachio Raspberry Cake

Ingredients:

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 tablespoons)
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

Directions:

Preheat the oven to 160°C Fan/180°C conventional (355°F) and grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set them aside.
In a large bowl, use a handheld mixer or a stand mixer fitted with the paddle attachment to cream together the softened butter and golden caster sugar for about 3-5 minutes until the mixture is lighter in color, completely smooth, and mousse-like. Add the vanilla extract and mix again.
Add the eggs one at a time, whisking until the batter is completely smooth.
In a food processor, grind the pistachios into a fine crumb, similar to almond meal.
Sift in the plain flour, baking powder, and add the fine sea salt and ground pistachios. Fold in carefully until just combined.
Divide the batter equally between the two prepared tins and smooth over the surface with a spatula or spoon for an even layer.
Bake for about 35 minutes or until well-risen and a skewer inserted into the center comes out clean. Remove from the oven and let them cool in the tins for 15 minutes before turning them out onto a wire rack to cool completely.
While the cakes cool, prepare the buttercream: in a large bowl with a handheld mixer or stand mixer, cream together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt, and lemon juice and beat again. Taste and adjust the lemon if needed.
Once the cakes are completely cool, place one on a flat plate. Spoon the buttercream into a piping bag and pipe half on top in an even layer. Spread the raspberry jam on top smoothly, being careful not to go too close to the edges.
Place the second cake on top and add the remaining buttercream. Decorate with fresh raspberries, mint sprigs, and chopped pistachios. Enjoy!

The video below will help you with this recipe.

how to serve Pistachio Raspberry Cake

Serve this cake at room temperature. It’s great on its own or with a cup of coffee or tea. You can also add a dollop of whipped cream for extra indulgence.

how to store Pistachio Raspberry Cake

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the cake, wrapped well, for up to a month. Thaw it in the fridge before serving.

tips to make Pistachio Raspberry Cake

Ensure your ingredients are at room temperature for the best mixing results.
Don’t overmix the batter after adding the dry ingredients; this can make the cake dense.
Adjust the amount of pistachio cream based on how strong you want the pistachio flavor to be.

variation

You can substitute raspberries with other berries like strawberries or blueberries for a different flavor. Adding a lemon glaze over the top can also enhance the flavor profile.

FAQs

Q1: Can I use salted pistachios instead of unsalted?
A1: Yes, but you may want to reduce the added salt in the recipe.

Q2: Can I make this cake ahead of time?
A2: Absolutely! You can bake the cakes a day or two in advance and frost them just before serving.

Q3: Is this cake suitable for freezing?
A3: Yes, this cake freezes well. Just wrap it tightly, and it will keep for up to a month in the freezer.

Pistachio Raspberry Cake