Pistachio Raspberry Cake

Why You’ll Love This Recipe

The combination of pistachios and raspberries in this cake is absolutely irresistible. The nutty flavor of pistachios in both the sponge cake and the buttercream pairs perfectly with the tangy sweetness of raspberry jam. With each bite, you’ll experience a harmonious balance of flavors and textures—rich, buttery, and slightly nutty from the pistachios, complemented by the bright freshness of the raspberries. Whether you’re celebrating a birthday or just indulging in a sweet treat, this cake will impress everyone!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

250g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)

240g golden caster sugar (1 cup + 2 tablespoons, or superfine sugar in America)

1 teaspoon vanilla extract

4 large eggs

150g plain flour (1 cup & 1/4 scant cup)

2 teaspoons baking powder

¼ teaspoon fine sea salt

100g shelled pistachios (3/4 cup)

For the Buttercream:

175g unsalted butter, softened (13 tablespoons + 1 teaspoon)

280g sifted icing sugar (2 + 1/3 cups)

2 tablespoons smooth pistachio cream

½ teaspoon fine sea salt

1 teaspoon lemon juice

For Decoration:

3 tablespoons raspberry jam

250g fresh raspberries (about 2 cups)

2 tablespoons roughly chopped pistachios

Sprigs of fresh mint

Directions

1. Preheat the Oven:

Preheat the oven to 160°C (fan) / 180°C (conventional) / 355°F. Grease and line two 20cm (8-inch) loose-based round cake tins with non-stick baking paper.

2. Cream the Butter and Sugar:

In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream together the butter and sugar for about 3-5 minutes until the mixture becomes lighter in color and smooth. Add the vanilla extract and mix again.

3. Add the Eggs:

Add the eggs one at a time, whisking well after each addition until the batter is completely smooth.

4. Prepare the Pistachios:

In a food processor or blender, grind the pistachios into a fine crumb (similar to ground almonds or almond meal).

5. Mix the Dry Ingredients:

Sift the flour and baking powder into the batter and add the salt and ground pistachios. Gently fold the mixture until just combined. Be careful not to overmix.

6. Bake the Cake:

Divide the batter equally between the two prepared tins and smooth the surface with a spatula. Bake for about 35 minutes or until the cakes are well-risen, and a skewer inserted into the center comes out clean. Once baked, leave the cakes to cool in the tins for 15 minutes before turning them out onto a wire rack to cool completely.

7. Prepare the Buttercream:

While the cakes are cooling, prepare the buttercream. In a large bowl, cream the softened butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt, and lemon juice, and beat again until smooth. Taste and adjust the lemon juice as needed for balance.

8. Assemble the Cake:

Once the cakes have completely cooled, place one cake layer on a flat plate. Spoon half of the buttercream into a piping bag and pipe it onto the first cake layer. Use a palette knife to spread the raspberry jam evenly on top, being careful not to go too close to the edges. Top with the second cake layer, followed by the remaining buttercream.

9. Decorate:

Decorate the top of the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint.

10. Serve:

Serve the cake at room temperature for the best flavor and texture.

Servings and Timing

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes

Servings: 8 servings

Variations

Other Fruit: While raspberries are ideal, you can swap them out with strawberries, cherries, or even blackberries for a different flavor profile.

Vegan Version: Replace the butter with vegan butter and the eggs with flax eggs or another egg substitute. Use a dairy-free pistachio cream for the buttercream to make it vegan-friendly.

Nuts: For added crunch, you can substitute the pistachios with other nuts like almonds or walnuts.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness but take it out about 30 minutes before serving so it can return to room temperature.

Freezing: You can freeze the sponges and buttercream separately. Wrap the sponges tightly in clingfilm and freeze for up to 3 months. When ready to use, thaw the sponges at room temperature overnight. The buttercream can also be frozen for up to 3 months.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the entire cake the day before and store it in the fridge. Just bring it to room temperature before serving for the best texture.

2. Can I use pre-ground pistachios?

You can, but grinding fresh pistachios yourself will provide a better texture and flavor.

3. What if I don’t have pistachio cream?

You can substitute with pistachio paste or even a smooth nut butter, although the flavor may vary slightly.

4. Can I use a different jam instead of raspberry?

Absolutely! You can use strawberry, apricot, or even cherry jam depending on your preferences.

5. How do I know when the cakes are done baking?

Insert a skewer or toothpick into the center of the cake—if it comes out clean, the cakes are done.

6. How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for longer freshness.

7. Can I freeze the entire decorated cake?

It’s best to freeze the cake before decorating. After decorating, the fresh raspberries and mint won’t freeze well, so it’s better to freeze the unassembled cake layers.

8. Can I make this cake gluten-free?

You can substitute the flour with a gluten-free flour blend, but be sure to check the proportions and follow the instructions on the blend’s packaging for best results.

9. What can I substitute for the eggs if I need an egg-free version?

You can use flax eggs or a commercial egg replacer for this recipe.

10. What should I do if my buttercream is too stiff?

If the buttercream is too stiff, add a little bit more lemon juice or a teaspoon of milk to loosen it up.

Conclusion

This Pistachio Raspberry Cake is an elegant, delicious dessert that combines the rich flavor of pistachios with the sweet, tart raspberries. Whether it’s for a special occasion or just a delicious treat, this cake will impress with its moist texture, smooth buttercream, and vibrant decoration. It’s the perfect balance of nutty, fruity, and creamy that will have everyone coming back for more!

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