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Pistachio Raspberry Cake

A delightful cake combining creamy textures with tangy raspberry freshness, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 250 g unsalted butter, softened For the cake batter
  • 240 g golden caster sugar Sweetness base
  • 1 tsp vanilla extract Flavor enhancer
  • 4 large eggs Binding agent
  • 150 g plain flour Main structure of the cake
  • 2 tsp baking powder Leavening agent
  • ¼ tsp fine sea salt Enhances flavors
  • 100 g shelled pistachios Ground for texture
For the buttercream
  • 175 g softened unsalted butter Base for the frosting
  • 280 g sifted icing sugar Sweetness and texture
  • 2 tbsp smooth pistachio cream Flavor and color
  • ½ tsp fine sea salt Balances sweetness
  • 1 tsp lemon juice Freshness
For assembly and decoration
  • 3 tbsp raspberry jam Adding raspberry flavor
  • 250 g fresh raspberries For decor and flavor
  • 2 tbsp roughly chopped pistachios For topping
  • Sprigs of fresh mint For garnish

Method
 

Preparation
  1. Preheat the oven to 160°C Fan/180°C conventional/355°F. Grease and line two 20cm round cake tins with non-stick baking paper.
  2. In a large bowl, cream together the butter and sugar for about 3-5 minutes until light and fluffy.
  3. Add the vanilla extract and mix. Then, add the eggs one at a time, whisking until fully combined.
  4. In a food processor, grind the pistachios into a fine crumb.
  5. Sift in the flour, baking powder, and salt, then fold in the ground pistachios until just combined.
  6. Divide the batter between the prepared tins, smoothing the tops with a spatula.
Baking
  1. Bake for about 35 minutes. The cake is done when a skewer comes out clean. Cool in tins for 15 minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
  1. While the cakes cool, make the buttercream by creaming together the softened butter and sifted icing sugar until pale.
  2. Add the pistachio cream, salt, and lemon juice; mix until smooth.
Assembly
  1. Place one cake layer on a plate. Pipe half the buttercream on top, then spread raspberry jam over it.
  2. Top with the second cake layer, then finish with the remaining buttercream.
  3. Decorate with fresh raspberries, sprigs of mint, and chopped pistachios. Enjoy!

Notes

Don’t skimp on the cooling time — it helps the cake set beautifully! This cake can be stored in the fridge for up to 4-5 days. Wrap tightly for freezing.