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Pistachio Raspberry Cake

Decadent Pistachio Raspberry Cake for Unforgettable Celebrations

Create a stunning Pistachio Raspberry Cake that dazzles at gatherings with its vibrant colors and rich flavors.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter Ensure it's softened for easy creaming.
  • 240 g Golden Caster Sugar Can be swapped with regular caster sugar.
  • 1 tsp Vanilla Extract Replace with vanilla bean paste for a more intense flavor.
  • 4 large Eggs Best if allowed to reach room temperature before use.
  • 150 g Plain Flour Be cautious not to overmix.
  • 2 tsp Baking Powder The essential leavening agent.
  • 0.25 tsp Fine Sea Salt Enhances flavors.
  • 100 g Shelled Pistachios Grind finely for a smoother batter.
For the Buttercream
  • 175 g Unsalted Butter Needs to be softened for the best texture.
  • 280 g Sifted Icing Sugar Sifting prevents lumps.
  • 2 tbsp Smooth Pistachio Cream Can either buy it or easily make your own.
  • 0.5 tsp Fine Sea Salt Balances the sweetness.
  • 1 tsp Lemon Juice Adjust to taste.
To Decorate
  • 3 tbsp Raspberry Jam Feel free to use your preferred berry jam.
  • 250 g Fresh Raspberries Swap with other berries like strawberries if desired.
  • 2 tbsp Chopped Pistachios Enhances the nutty flavor.
  • Fresh Mint Sprigs Optional, for garnish.

Equipment

  • mixing bowl
  • cake tins
  • whisk
  • Spatula
  • sifter
  • Oven
  • wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 160°C Fan (180°C conventional/355°F).
  2. Grease and line two 20cm round cake tins.
  3. In a mixing bowl, cream together softened butter and golden caster sugar until pale and fluffy, about 3-5 minutes.
  4. Mix in the vanilla extract. Add eggs one at a time, whisking well after each addition.
  5. Sift together the plain flour, baking powder, and fine sea salt. Gently fold in the ground pistachios until just combined.
  6. Divide the batter equally between the tins. Bake for 35 minutes, or until a skewer inserted comes out clean. Allow cooling for 15 minutes.
Buttercream Preparation and Assembly
  1. Cream the softened butter with sifted icing sugar until pale. Add pistachio cream, fine sea salt, and lemon juice, mixing until fluffy.
  2. Once the cakes are completely cool, stack one layer on a serving plate. Spread half of the buttercream evenly on top, then layer with raspberry jam.
  3. Place the second cake layer on top, spread the remaining buttercream over the top, and decorate with fresh raspberries and chopped pistachios.
  4. Serve fresh and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store uneaten slices in an airtight container at room temperature for up to 2 days. Keep in fridge for up to 3 days, or freeze for up to 3 months. Microwave to warm slices as needed.

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