Pistachio Raspberry Cake
A delightful dessert that blends the rich flavors of pistachios with the tart sweetness of fresh raspberries, perfect for celebrations or a cozy afternoon tea.
Ingredients
For the cake
- 250 g unsalted butter, softened Provides creamy richness
- 240 g golden caster sugar Also known as superfine sugar in America
- 1 tsp vanilla extract Enhances flavor depth
- 4 large eggs Adds moisture and structure
- 150 g plain flour Creates a tender crumb
- 2 tsp baking powder Ensures a light, airy cake
- 0.25 tsp fine sea salt Balances sweetness
- 100 g shelled pistachios For nutty flavor
For the buttercream
- 175 g softened unsalted butter For rich frosting
- 280 g sifted icing sugar Creates a smooth buttercream
- 2 tbsp smooth pistachio cream Adds flavor to the frosting
- 0.5 tsp fine sea salt To balance sweetness
- 1 tsp lemon juice For brightness
For assembly and decoration
- 3 tbsp raspberry jam For layering fruity flavor
- 250 g fresh raspberries To decorate the cake
- 2 tbsp chopped pistachios For added texture
- fresh mint sprigs For garnish
Instructions
Preparation
- Preheat your oven to 160°C Fan/180°C conventional oven/355°F and prepare two 20cm loose-based round cake tins by greasing and lining them with non-stick baking paper.
- In a large bowl, cream the softened butter and golden caster sugar together for about 3 to 5 minutes until the mixture becomes lighter in color and achieves a smooth, mousse-like texture.
- Add the vanilla extract and mix again until incorporated.
- Introduce the eggs into the mixture, one at a time, ensuring to whisk thoroughly until the batter is completely smooth.
- In a food processor, grind the shelled pistachios into a fine crumb.
- Sift in the plain flour, baking powder, and add the salt along with the ground pistachios. Fold gently until just combined.
- Divide the batter equally between the prepared tins, smoothing it out with a spatula.
Baking
- Bake for approximately 35 minutes, or until the cakes are well risen and a skewer inserted comes out clean.
- Allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
- In a large bowl, cream the softened butter and sifted icing sugar until pale and increased in size.
- Add the pistachio cream, salt, and lemon juice, beating until well combined.
Assembly
- Once the cakes are completely cooled, place one on a flat plate, pipe half of the buttercream on top, then spread raspberry jam evenly.
- Position the second cake on top and spread the remaining buttercream across the top.
- Decorate with fresh raspberries, mint sprigs, and chopped pistachios.
Notes
For best results, ensure butter and eggs are at room temperature. Adjust lemon juice in buttercream to personal taste. You can also swap raspberries for other berries if desired.