Introduction

This Pistachio Raspberry Cake is a delightful combination of nutty pistachios and fresh, tangy raspberries. With its moist, green-hued layers and creamy pistachio buttercream, it makes a beautiful centerpiece for any celebration or afternoon treat.

A two-layer cake sits on a white plate with a slightly rough texture, placed on a white marbled surface. The bottom layer is greenish, soft, and moist with a matcha-like color. Between the two layers, there is a layer of dark red raspberry jam with whole fresh raspberries mixed in. The top layer matches the bottom in color and texture and is covered thickly with a pale green creamy frosting that looks smooth and fluffy. On top of the frosting, fresh raspberries are scattered with chopped pistachios and small fresh mint leaves for decoration. Some raspberry jam has dripped slightly down the side, adding a touch of red on the pale green frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g unsalted butter, softened (16 tablespoons / 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 (3/4 cup)
175 g softened unsalted butter (13 tablespoons + 1 tsp) for buttercream
280 g sifted icing sugar (2 + 1/3 cups)
2 tbsp smooth pistachio cream
½ tsp fine sea salt (for buttercream)
1 tsp lemon juice
3 tbsp raspberry jam
250 g fresh raspberries (about 2 cups)
2 tbsp roughly chopped pistachios
Sprigs of fresh mint, for decoration

Instructions

Step 1: Preheat the oven to 160°C fan / 180°C conventional / 355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to cream together the butter and sugar for 3–5 minutes until light, smooth, and mousse-like. Add vanilla extract and mix again.
Step 3: Add the eggs one at a time, whisking fully after each addition until the batter is smooth.
Step 4: Grind the pistachios in a food processor or blender until they form a fine crumb, similar to almond meal.
Step 5: Sift in the flour and baking powder, then add the salt and ground pistachios. Fold gently until just combined without overmixing.
Step 6: Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula or the back of a spoon to create an even layer.
Step 7: Bake for about 35 minutes, or until the cakes are risen and a skewer inserted in the center comes out clean. Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.
Step 8: Prepare the buttercream by creaming together the softened butter and sifted icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice, then beat again. Adjust lemon juice to taste.
Step 9: Place one cake layer on a flat plate. Pipe or spread half the buttercream evenly over the cake. Spread the raspberry jam smoothly on top, keeping slightly away from the edges. Top with the second cake layer, then cover with the remaining buttercream.
Step 10: Decorate with fresh raspberries, chopped pistachios, and sprigs of mint. Serve and enjoy!

Tips & Variations

For a more intense pistachio flavor, lightly toast the pistachios before grinding.
You can substitute fresh raspberries with frozen ones, but thaw and drain them well to avoid excess moisture.
If pistachio cream is unavailable, try blending a small amount of pistachio paste with a touch of cream or butter as a substitute.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator overnight.

How to Serve

A two-layer round cake with light brown, slightly rough textured sponge layers. Between the layers, there is a thick spread of pale green cream with a smooth, fluffy texture, topped with a row of bright red raspberries and a layer of red jam. The top layer is covered with the same green cream, decorated with scattered whole raspberries, small green chopped pistachios, and fresh green mint leaves. The cake is placed on a white plate with a subtle rough texture, set on a white marbled surface with a plain white background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend that includes a binding agent, keeping other quantities the same.

How do I prevent the cake from drying out?

Be careful not to overbake; check the cake starting at 30 minutes. Make sure to cool it in the tins briefly and then on a wire rack to retain moisture without sogginess.