Pistachio Raspberry Cake Recipe
A delightful and visually stunning Pistachio Raspberry Cake that is sure to impress any crowd. This cake features layers of moist pistachio sponge filled with luscious buttercream and raspberry jam, topped with fresh raspberries, mint, and chopped pistachios for a burst of flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 cake, serves 10-12 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Cake:
- 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)
Buttercream:
- 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
Additional:
- 3 tbsp raspberry jam
- 250 g roughly 2 cups fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat the oven: Preheat the oven to 160C Fan/180C conventional oven/355F and grease and line 2 x 20cm round cake tins.
- Cream butter and sugar: Cream together butter and sugar until light and fluffy. Add vanilla extract.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Prepare pistachios: Grind pistachios into a fine crumb.
- Mix dry ingredients: Sift in flour and baking powder, add salt and ground pistachios. Fold in gently.
- Bake: Divide batter between tins and bake for about 35 minutes until a skewer comes out clean. Cool.
- Make buttercream: Cream butter and icing sugar, add pistachio cream, salt, and lemon juice. Mix until smooth.
- Assemble: Place one cake layer, pipe half the buttercream, spread jam, top with second cake layer and remaining buttercream.
- Decorate: Top with fresh raspberries, mint, and chopped pistachios. Serve and enjoy!
Notes
- Store the cake in the refrigerator, but let it come to room temperature before serving for the best taste and texture.
- This cake is perfect for special occasions and celebrations.
- You can customize the decorations to suit your preference or the occasion.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: Approximately 450 calories
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Pistachio Raspberry Cake, Pistachio Cake, Raspberry Cake, Dessert Recipe
Find it online: https://yumwithmia.com/pistachio-raspberry-cake-recipe/
