Description
This Pistachio Raspberry Cake offers a delightful balance of nutty pistachio and tart raspberry flavors, presented in a visually stunning cake. It’s an easy-to-make dessert perfect for any celebration or as a special treat.
Ingredients
- For the Cake Base:
- 250 g Unsalted Butter, softened
- 240 g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios, ground
- For the Buttercream:
- 175 g Softened Unsalted Butter
- 280 g Sifted Icing Sugar
- 2 tbsp Smooth Pistachio Cream
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice
- For the Filling and Decoration:
- 3 tbsp Raspberry Jam
- 250 g Fresh Raspberries
- 2 tbsp Chopped Pistachios
- Fresh Mint Sprigs
Instructions
- Preheat your oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- In a large bowl, cream the softened unsalted butter and golden caster sugar together until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix in the eggs one at a time, whisking gently until smooth and fully combined.
- Grind the shelled pistachios to a fine crumb. Sift the plain flour and baking powder into the bowl, then fold in the ground pistachios and sea salt until just combined. Be gentle to keep it fluffy.
- Divide the batter evenly between the two prepared tins and smooth out the tops. Bake for about 35 minutes until golden and a skewer comes out clean.
- Allow the cake layers to cool in the tins for 15 minutes, then transfer to wire racks to cool completely.
- Make the Buttercream: In a clean bowl, cream together the softened unsalted butter and sifted icing sugar until pale. Add the pistachio cream, sea salt, and lemon juice. Mix well, adjusting flavor to your preference.
- Assemble the Cake: Once the cakes are cooled, place one on a serving plate. Pipe or spread half the buttercream on top, layer with the raspberry jam, and gently place the second cake on top.
- Finish with the remaining buttercream. Decorate the cake with fresh raspberries, sprinkle chopped pistachios, and add mint sprigs for a gorgeous, colorful finish.
- Slice, serve, and enjoy your Pistachio Raspberry Cake!
Notes
- Optional: Garnish with a dusting of icing sugar for an extra touch of sweetness.
- For a gluten-free version, substitute plain flour with a suitable gluten-free blend.
- Ensure butter is at room temperature for optimal creaming.
- Gently fold dry ingredients into wet ingredients to prevent a dense cake.
- Use high-quality pistachios for the best color and flavor.
- Allow cakes to cool completely before frosting.
- Taste and adjust buttercream seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg