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Pistachio Raspberry Cake Recipe

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★★★★★

4.9 from 130 reviews

This Pistachio Raspberry Cake is a delightful and elegant dessert featuring a moist, nutty pistachio sponge layered with luscious raspberry jam and smooth pistachio buttercream. The cake is decorated with fresh raspberries, chopped pistachios, and mint sprigs, making it perfect for special occasions or a sophisticated afternoon treat. The use of finely ground pistachios in the batter adds a unique flavor and crumbly texture, while the tart raspberry jam complements the rich, buttery frosting beautifully.

Ingredients

Scale

Cake

  • 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)

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

Filling and Decoration

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

Instructions

  1. Preheat and Prepare: Preheat your 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 to prevent sticking. Set them aside while preparing the batter.
  2. Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream together the softened butter and golden caster sugar. Beat for 3-5 minutes until the mixture appears lighter in color, completely smooth, and mousse-like. Add the vanilla extract and mix again to combine.
  3. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, whisking thoroughly after each addition to create a smooth, emulsified batter.
  4. Grind Pistachios: Using a food processor or blender, grind the shelled pistachios into a fine crumb, similar in texture to ground almonds or almond meal. This will give the cake its characteristic nutty flavor and texture.
  5. Combine Dry Ingredients: Sift together the plain flour and baking powder. Add the fine sea salt and the ground pistachios to this dry mixture. Carefully fold these dry ingredients into the wet batter until just combined, taking care not to overmix to keep the cake light.
  6. Divide and Smooth Batter: Evenly divide the batter between the two prepared cake tins. Use a spatula or the back of a spoon to smooth the surface of each cake into an even layer for uniform baking.
  7. Bake the Cakes: Bake the cakes in the preheated oven for about 35 minutes, or until they have risen well and a skewer inserted into the center comes out clean. Once done, leave the cakes to cool in their tins for 15 minutes before gently turning them out onto a wire rack to cool completely. Expect the greenish hue on the outside to fade slightly; the interior will remain vibrant.
  8. Prepare Buttercream: While the cakes cool, use a mixer to cream together the softened butter and sifted icing sugar until the mixture is pale and has increased in volume. Add the pistachio cream, salt, and lemon juice, beating well to incorporate. Taste the buttercream and adjust the lemon juice to your preference for brightness.
  9. Assemble the Cake: Place one cooled cake layer on a flat plate. Spoon half the prepared buttercream into a piping bag and pipe it evenly over the cake surface. Spread the raspberry jam on top of the buttercream carefully, avoiding the edges to prevent the jam from leaking. Place the second cake layer on top, and cover with the remaining buttercream.
  10. Decorate: Finish by decorating the top of the cake with fresh raspberries, sprigs of fresh mint, and roughly chopped pistachios for added texture and visual appeal. Your Pistachio Raspberry Cake is now ready to serve and enjoy.
  11. Watch the Video: For additional guidance and visual aid, refer to the accompanying video tutorial linked in the original recipe source.

Notes

  • If pistachio cream is unavailable, you can substitute with a small amount of pistachio paste or finely ground pistachios blended into the buttercream for flavor.
  • Make sure the butter and eggs are at room temperature before starting to ensure a smooth batter.
  • Golden caster sugar is preferred for its subtle caramel notes but superfine sugar can be used as an alternative.
  • Allow cakes to cool completely before frosting to prevent the buttercream from melting.
  • This cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
  • For a vibrant green pistachio color, ensure not to overbake and use fresh quality pistachios.

Keywords: pistachio cake, raspberry cake, nutty cake, buttercream frosting, layered cake, easy dessert, moist cake, pistachio raspberry dessert

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