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Pistachio Raspberry Cake Recipe

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★★★★★

4.7 from 125 reviews

This Pistachio Raspberry Cake is a delightful layered treat combining nutty pistachio-flavored sponge with luscious raspberry jam and smooth pistachio buttercream. Soft and fluffy pistachio-infused cake layers are sandwiched with tart raspberry jam and creamy pistachio buttercream, then beautifully decorated with fresh raspberries, mint sprigs, and chopped pistachios for a fresh, vibrant finish. Perfect for celebrations or an elegant afternoon tea dessert.

Ingredients

Scale

Cake

  • 250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
  • 240 g golden caster sugar (1 cup + 2 tablespoons)
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour (1 cup + a scant 1/4 cup)
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 100 g shelled pistachios (3/4 cup)

Buttercream

  • 175 g softened unsalted butter (13 tablespoons + 1 teaspoon)
  • 280 g sifted icing sugar (2 1/3 cups)
  • 2 tbsp smooth pistachio cream
  • 1/2 tsp fine sea salt
  • 1 tsp lemon juice

Decorations and Filling

  • 3 tbsp raspberry jam
  • 250 g fresh raspberries (roughly 2 cups)
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 160°C Fan (180°C conventional / 355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper to prevent sticking. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, use a handheld or stand mixer with paddle attachment to cream softened butter and golden caster sugar together for 3-5 minutes until the mixture becomes pale, smooth, and mousse-like. Add vanilla extract and mix until combined.
  3. Add Eggs: Add eggs one at a time, whisking thoroughly after each addition to ensure a smooth batter.
  4. Grind Pistachios: Using a food processor or blender, grind the shelled pistachios into a fine crumb resembling almond meal.
  5. Combine Dry Ingredients: Sift plain flour and baking powder into the bowl, add the salt and ground pistachios, then gently fold all dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Fill Cake Tins: Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula or the back of a spoon to create an even layer.
  7. Bake the Cakes: Place tins in the oven and bake for about 35 minutes, or until cakes have risen well and a skewer inserted into the center comes out clean. Remove from oven and cool in tins for 15 minutes before transferring to a wire rack to cool completely. Note: the green color on the cake surface may fade slightly, but the vibrant pistachio color will remain inside.
  8. Make Pistachio Buttercream: While cakes cool, prepare the buttercream by creaming softened butter and sifted icing sugar in a large bowl with a mixer until pale and fluffy. Add smooth pistachio cream, salt, and lemon juice, then beat again to combine. Adjust lemon juice to taste for brightness.
  9. Assemble Cake: Place one cooled cake layer on a serving plate. Spoon half the pistachio buttercream into a piping bag and pipe it evenly over the cake. Spread the raspberry jam on top of the buttercream carefully, avoiding the edges to prevent it from spilling over but allowing it to be visible. Place the second cake layer on top, then spread the remaining buttercream over it.
  10. Decorate: Finish by decorating the top with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy your elegant Pistachio Raspberry Cake!

Notes

  • Use golden caster sugar for the best texture; superfine sugar works as a substitute.
  • Room temperature butter and eggs help achieve a smooth, airy batter.
  • Grinding pistachios finely is important to incorporate their flavor without adding texture.
  • The green coloring of the pistachio cake may fade slightly when baking but will remain vibrant inside.
  • Adjust lemon juice in buttercream to balance sweetness and add brightness to the flavor.
  • Be careful to spread jam away from the edges to avoid leakage.
  • For best results, ensure cakes are completely cooled before assembling.
  • Can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: pistachio cake, raspberry cake, layered cake, nutty cake, pistachio buttercream, raspberry jam cake, elegant desserts, party cake

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