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Pistachio Raspberry Cake

Pistachio Raspberry Cake: A Vibrant Treat to Savor

Pistachio Raspberry Cake is a stunning dessert that combines nutty and fruity flavors for a vibrant treat everyone will love.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter Softened for easier creaming
  • 240 g Golden Caster Sugar Can be replaced with regular caster sugar if unavailable
  • 1 tsp Vanilla Extract Can replace with vanilla bean paste for more intense taste
  • 4 Large Eggs Acts as leavening agent and adds structure
  • 150 g Plain Flour Can be substituted with gluten-free flour blend
  • 2 tsp Baking Powder Leavening agent
  • ¼ tsp Sea Salt Enhances flavor balance
  • 100 g Shelled Pistachios Ground
For the Buttercream
  • 175 g Softened Unsalted Butter Needed for smooth and stable buttercream
  • 280 g Sifted Icing Sugar Always sieve to avoid clumps
  • 2 tbsp Smooth Pistachio Cream Homemade or store-bought acceptable
  • ½ tsp Fine Sea Salt Enhances buttercream flavor
  • 1 tsp Lemon Juice Enhances flavor of buttercream
For the Filling and Decoration
  • 3 tbsp Raspberry Jam May switch with strawberry or cherry jam
  • 250 g Fresh Raspberries For decoration and flavor
  • 2 tbsp Chopped Pistachios Toasting gives a deeper flavor
  • Fresh Mint Sprigs For garnish

Equipment

  • Electric mixer
  • Oven
  • 20cm round cake tins
  • Parchment paper
  • Mixing bowls
  • Spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C fan/180°C conventional/355°F. Grease two 20cm round cake tins and line with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter and golden caster sugar using an electric mixer for about 3-5 minutes until light and fluffy.
  3. Mix in the vanilla extract, and add eggs one at a time, whisking until fully combined.
  4. Grind shelled pistachios into fine crumbs. Sift together plain flour, baking powder, and sea salt, then fold in ground pistachios.
  5. Divide batter evenly between prepared tins and bake for about 35 minutes until golden and a skewer comes out clean. Cool in tins for 15 minutes.
  6. Prepare buttercream by creaming softened unsalted butter and sifted icing sugar until pale and fluffy, then mix in pistachio cream, fine sea salt, and lemon juice.
  7. Once cooled, layer one cake on a serving plate, spread half of the buttercream on top, then add raspberry jam. Top with the second layer and remaining buttercream.
  8. Decorate with fresh raspberries, chopped pistachios, and mint sprigs. Optionally dust with icing sugar.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure butter is at room temperature for easy creaming. Avoid overmixing to keep the texture airy.

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