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
