why make this recipe
Pistachio Raspberry Cake is a delightful dessert that combines the unique flavors of pistachios and fresh raspberries. This cake is not only delicious but also visually stunning, making it perfect for birthday celebrations or afternoon tea. The nutty taste from the pistachios paired with the tartness of raspberries creates a harmonious balance that everyone will enjoy. Plus, it’s a fun recipe to make, bringing creativity into your kitchen!
how to make Pistachio Raspberry Cake
Ingredients:
- 250 g unsalted butter, softened (16 tablespoons, 2 sticks + 1 1/2 tablespoons)
- 240 g golden caster sugar (1 cup + 2 tbsp, also known as superfine sugar in America)
- 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)
- 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 (roughly 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Directions:
- Preheat your oven to 160°C Fan / 180°C conventional oven / 355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper, then set aside.
- In a large bowl, blend the softened butter and golden caster sugar with a handheld mixer or stand mixer fitted with the paddle attachment. Cream for about 3-5 minutes until the mixture is lighter in color and smooth.
- Add the vanilla extract and mix again until blended.
- Add the eggs one by one, making sure to mix well after each egg until the batter is completely smooth.
- Grind the shelled pistachios into a fine crumb using a food processor or blender, aiming for a texture like ground almonds.
- Sift in the plain flour, baking powder, and salt, then add the ground pistachios. Carefully fold these into the batter until just combined.
- Divide the batter evenly between the prepared tins and smooth the top with a spatula or the back of a spoon.
- Bake for around 35 minutes, or until the cakes are well risen and a skewer inserted into the center comes out clean. Cool for 15 minutes in the tins, then turn out onto a wire rack to cool completely.
- While the cakes cool, prepare the buttercream. In another bowl, cream together the softened butter and sifted icing sugar until light and fluffy. Mix in the pistachio cream, salt, and lemon juice. Adjust the lemon to taste.
- Once the cakes are cool, place one on a flat plate. Pipe half of the buttercream on top, then carefully spread the raspberry jam over it. Top with the second cake and spread the remaining buttercream on top.
- Decorate the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Enjoy!
For a video guide to help you with the steps, check the link below!
how to serve Pistachio Raspberry Cake
Serve your Pistachio Raspberry Cake at room temperature. It’s great on its own or with a dollop of whipped cream or vanilla ice cream on the side. For an added treat, pair it with a cup of tea or coffee.
how to store Pistachio Raspberry Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, which will help it stay fresh for about a week. Just make sure to let it come back to room temperature before serving.
tips to make Pistachio Raspberry Cake
- Use fresh raspberries for the best flavor.
- Make sure your butter is softened for easy mixing and smoother buttercream.
- Be gentle when folding in the flour and pistachios to keep the cake light and airy.
- If you want a stronger pistachio flavor, add more pistachio cream or ground pistachios to the buttercream.
variation
You can try adding a layer of cream cheese frosting for a tangy twist. Alternatively, replace the raspberries with other berries such as strawberries or blueberries for a different flavor.
FAQs
- Can I use salted pistachios instead of unsalted? Yes, but you may want to adjust the salt in the recipe to avoid overpowering the cake with saltiness.
- Is it okay to make this cake ahead of time? Absolutely! You can bake the cake a day or two in advance. Just ensure it’s stored properly to keep it fresh.
- What can I do if I don’t have pistachio cream? You can substitute it with almond butter or finely ground pistachios mixed with a bit of cream to achieve a similar effect.
Pistachio Raspberry Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the unique flavors of pistachios and raspberries, perfect for celebrations and afternoon tea.
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)
- 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 (roughly 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- 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.
- In a large bowl, blend the softened butter and golden caster sugar with a mixer until lighter in color and smooth (about 3-5 minutes).
- Add the vanilla extract and mix until blended.
- Add the eggs one by one, mixing well after each.
- Grind the shelled pistachios into a fine crumb.
- Sift in the plain flour, baking powder, and salt. Fold in the ground pistachios until just combined.
- Divide the batter between the prepared tins and smooth the tops.
- Bake for around 35 minutes, until well risen and a skewer inserted in the center comes out clean. Cool for 15 minutes in the tins, then turn out onto a wire rack.
- For the buttercream, cream together softened butter and icing sugar until light and fluffy, then mix in the pistachio cream, salt, and lemon juice.
- Once the cakes are cool, layer them with buttercream and raspberry jam. Decorate with fresh raspberries, chopped pistachios, and mint. Enjoy!
Notes
Use fresh raspberries for optimal flavor. Ensure butter is softened for smooth mixing and buttercream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg