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Pistachio Raspberry Cake

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Pistachio Raspberry Cake is a luxurious dessert with layers of moist pistachio sponge cake, smooth pistachio buttercream, and sweet raspberry jam, decorated with fresh raspberries, chopped pistachios, and sprigs of mint.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

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)

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

3 tablespoons raspberry jam

250g fresh raspberries (about 2 cups)

2 tablespoons roughly chopped pistachios

Sprigs of fresh mint

Instructions

  1. 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. 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 one at a time, whisking well after each addition until the batter is completely smooth.
  4. In a food processor or blender, grind the pistachios into a fine crumb (similar to ground almonds or almond meal).
  5. 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. 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. 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. 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 the top of the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
  10. Serve the cake at room temperature for the best flavor and texture.

Notes

  • Substitute the raspberries with strawberries, cherries, or blackberries for a different flavor profile.
  • To make a 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.
  • For added crunch, substitute pistachios with other nuts like almonds or walnuts.
  • For best results, grind fresh pistachios yourself to ensure better texture and flavor.
  • If you don’t have pistachio cream, substitute with pistachio paste or smooth nut butter.

Nutrition

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