Description

This Pistachio Raspberry Cake combines the nutty richness of pistachios with the fruity tartness of raspberries, creating a dessert that is both visually stunning and delicious. With moist pistachio sponge layers, creamy pistachio buttercream, and a tangy raspberry jam filling, this cake is perfect for any special occasion. Easy to make and elegant to serve, it’s the ultimate treat for coffee lovers, afternoon tea, or celebrations!

Ingredients

For the Cake:

250g unsalted butter, softened (16 tablespoons)

240g golden caster sugar (1 cup + 2 tbsp)

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 (¾ cup)

For the Buttercream:

175g softened unsalted butter (13 tablespoons + 1 tsp)

280g sifted icing sugar (2 ⅓ cups)

2 tablespoons smooth pistachio cream

½ teaspoon fine sea salt

1 teaspoon lemon juice

For the Decoration:

3 tablespoons raspberry jam

250g fresh raspberries (roughly 2 cups)

2 tablespoons chopped pistachios

Sprigs of fresh mint

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Prepare the Cake Tins:
Preheat your 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.
Make the Cake Batter:
In a large bowl, cream together the butter and sugar using a handheld or stand mixer until the mixture is light and mousse-like (3-5 minutes). Add vanilla extract and mix. Add eggs one at a time, mixing well after each addition. In a food processor, grind pistachios into a fine crumb. Sift the flour, baking powder, and salt into the bowl, then fold in the ground pistachios until just combined.
Bake the Cake:
Divide the batter evenly between the tins and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the tins for 15 minutes before transferring them to a wire rack to cool completely.
Prepare the Buttercream:
Cream together softened butter and sifted icing sugar until fluffy. Add pistachio cream, salt, and lemon juice, then mix until smooth. Adjust lemon juice for your desired balance of flavors.
Assemble the Cake:
Once the cakes are cool, place one cake on a serving plate. Pipe half the buttercream over it and spread raspberry jam on top, careful not to let it spill over the edges. Place the second layer of cake on top and spread the remaining buttercream over the top.
Decorate the Cake:
Top the cake with fresh raspberries, chopped pistachios, and sprigs of mint for a festive and vibrant presentation.
Serve & Enjoy:
Slice and serve immediately. The rich pistachio flavor and tangy raspberry jam will create a delightful bite.

Notes

Pistachio Cream: Use pistachio paste or smooth nut butter as a substitute for pistachio cream.
Cake Variations: Add whipped cream or mascarpone cheese alongside jam and buttercream for a richer twist.
Milk Options: You can substitute butter with a dairy-free option to make the cake suitable for vegan diets, though the texture may differ.
Raspberry Jam: Use high-quality raspberry jam when fresh raspberries are out of season.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American