Why You’ll Love This Recipe
This cake is a beautiful combination of flavors and textures. The pistachio sponge is soft and nutty, complemented by the creamy, smooth pistachio buttercream. The fresh raspberries and crunchy pistachios provide a contrast in both taste and texture, while the raspberry jam adds just the right amount of sweetness. It’s not only delicious, but it also looks impressive with its vibrant colors and elegant presentation!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- unsalted butter, softened
- golden caster sugar (superfine sugar)
- vanilla extract
- large eggs
- plain flour
- baking powder
- fine sea salt
- pistachios, finely ground
For the Buttercream:
- unsalted butter, softened
- sifted icing sugar
- smooth pistachio cream
- fine sea salt
- lemon juice
To Decorate:
- raspberry jam
- fresh raspberries
- chopped pistachios
- sprigs of fresh mint
directions
Prepare the Cake:
- Preheat the oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm round cake tins with non-stick baking paper.
- Cream the butter and sugar: In a large bowl, cream together the butter and sugar using a handheld mixer or stand mixer with the paddle attachment for about 3-5 minutes, or until the mixture becomes light and mousse-like.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
- Sift dry ingredients: Sift the flour, baking powder, and salt into the bowl. Add the ground pistachios and gently fold them into the mixture until just combined.
- Bake the cake: Divide the batter equally between the prepared tins and smooth the top with a spatula. Bake for about 35 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
Prepare the Buttercream:
- Make the buttercream: In a large bowl, cream the softened butter and sifted icing sugar until the mixture becomes pale and fluffy. Add the pistachio cream, salt, and lemon juice, and beat until fully combined. Taste the buttercream and adjust the lemon if needed to balance the sweetness.
Assemble the Cake:
- Layer the cake: Once the cakes are completely cool, place one layer of the cake on a flat plate or cake board. Spoon half of the buttercream into a piping bag and pipe an even layer over the top of the cake. Spread a thin layer of raspberry jam over the buttercream.
- Top with second layer: Place the second cake layer on top, followed by the remaining buttercream. Use a palette knife or piping bag to spread the buttercream evenly.
- Decorate: Decorate the top of the cake with fresh raspberries, chopped pistachios, and sprigs of mint. Serve immediately or chill before serving.
Servings and timing
Servings: 8
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Variations
- Other Fruits: Instead of raspberries, you can use strawberries, cherries, or mixed berries to top the cake.
- Vegan Version: Use a plant-based butter substitute and dairy-free pistachio cream, and substitute the eggs with flax eggs or another egg replacer.
- Different Nuts: You can substitute pistachios with other nuts like almonds or hazelnuts for a different flavor.
storage/reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If storing in the fridge, allow the cake to come to room temperature before serving to enjoy its full flavor and texture.
- Freezing: You can freeze the cake layers and buttercream separately. Wrap the layers tightly in cling film and store in the freezer for up to 3 months. Thaw overnight at room temperature before assembling.
FAQs
Can I use regular sugar instead of golden caster sugar?
Yes, you can use granulated sugar, but caster sugar is finer and will help create a lighter texture in the cake.
Can I make this cake ahead of time?
Yes, the cake can be made a day ahead. Store the cake at room temperature, and decorate with fresh raspberries just before serving.
How do I know when the cake is done?
The cake should be golden brown, and a skewer or toothpick inserted into the center should come out clean or with just a few crumbs.
Can I make this cake without a stand mixer?
Yes, you can use a handheld mixer or even a whisk to cream the butter and sugar. Just make sure to mix until it becomes light and fluffy.
Can I use store-bought pistachio cream?
Yes, store-bought pistachio cream works well in this recipe if you don’t want to make it from scratch.
How can I make sure the cake layers are even?
To ensure the layers are even, you can weigh the batter before dividing it between the cake tins, or simply eye it to make sure both layers are the same size.
Conclusion
This Pistachio Raspberry Cake is a showstopper that combines the rich flavors of pistachios with the tart sweetness of raspberries in every bite. It’s a perfect dessert for any occasion, whether it’s a special celebration or a treat to enjoy with family and friends. With its colorful layers, creamy buttercream, and fresh fruit topping, this cake is as delicious as it is beautiful!
Pistachio Raspberry Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: Thai Fusion
- Diet: Vegetarian
Description
This vibrant Pistachio Raspberry Cake is a delightful dessert featuring moist pistachio sponge layers, sweet pistachio buttercream, and fruity raspberry jam. It’s topped with fresh raspberries, chopped pistachios, and sprigs of mint, making it both beautiful and delicious.
Ingredients
- For the Cake:
- 200g unsalted butter, softened
- 200g golden caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 4 large eggs
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 100g pistachios, finely ground
- For the Buttercream:
- 200g unsalted butter, softened
- 300g sifted icing sugar
- 200g smooth pistachio cream
- 1/4 tsp fine sea salt
- 1 tbsp lemon juice
- To Decorate:
- Raspberry jam
- Fresh raspberries
- Chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat the oven: Set the oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm round cake tins with non-stick baking paper.
- Cream the butter and sugar: In a large bowl, cream together the butter and sugar using a handheld mixer or stand mixer with the paddle attachment for 3-5 minutes until light and mousse-like.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Sift dry ingredients: Sift the flour, baking powder, and salt into the bowl. Add the ground pistachios and gently fold them into the mixture until just combined.
- Bake the cake: Divide the batter equally between the prepared tins and smooth the tops. Bake for about 35 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Prepare the buttercream: In a large bowl, cream the softened butter and sifted icing sugar until pale and fluffy. Add the pistachio cream, salt, and lemon juice, and beat until fully combined.
- Assemble the cake: Once the cakes are completely cool, place one layer of the cake on a plate. Pipe or spread half of the buttercream over the top, followed by a thin layer of raspberry jam.
- Top with the second layer: Place the second cake layer on top and spread the remaining buttercream evenly over the top.
- Decorate: Decorate with fresh raspberries, chopped pistachios, and sprigs of mint.
- Serve: Serve immediately or refrigerate before serving to allow the flavors to meld.
Notes
- If you want to make the buttercream ahead of time, store it in an airtight container in the refrigerator and allow it to come to room temperature before using.
- For a vegan version, use a plant-based butter substitute and dairy-free pistachio cream, and substitute eggs with flax eggs or another egg replacer.
- Ensure the cake layers are completely cool before frosting to prevent the buttercream from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
