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Pistachio Raspberry Cake Recipe

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★★★★★

4.8 from 68 reviews

This Pistachio Raspberry Cake is a delightful layered dessert combining the nutty richness of pistachios with the sweet-tart burst of fresh raspberries. Moist, vibrant green pistachio cake layers envelop a smooth pistachio buttercream and raspberry jam filling, topped with fresh raspberries, chopped pistachios, and mint for an elegant finish. Perfect for celebrations or a special afternoon treat, this cake is baked to perfection with a luscious cream frosting that highlights the nutty berry flavors.

Ingredients

Scale

Cake

  • 250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1 1/2 tablespoons)
  • 240 g golden caster sugar (1 cup + 2 tbsp)
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour (1 cup & 1/4 scant cup)
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 100 g shelled pistachios (3/4 cup)

Buttercream

  • 175 g softened unsalted butter (13 tablespoons + 1 tsp)
  • 280 g sifted icing sugar (2 + 1/3 cups)
  • 2 tbsp smooth pistachio cream
  • ½ tsp fine sea salt
  • 1 tsp lemon juice

Decoration & Filling

  • 3 tbsp raspberry jam
  • 250 g fresh raspberries (roughly 2 cups)
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 160°C Fan (180°C conventional / 355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set them aside for later use.
  2. Cream Butter and Sugar: Using a handheld mixer or stand mixer with the paddle attachment, cream together the softened butter and caster sugar for 3-5 minutes until the mixture is light in color, smooth, and mousse-like. Add the vanilla extract and mix again until combined.
  3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to achieve a completely smooth batter.
  4. Grind Pistachios: In a food processor or blender, grind the shelled pistachios finely until they resemble almond meal in texture.
  5. Combine Dry Ingredients: Sift the plain flour and baking powder into a bowl. Add the salt and ground pistachios. Fold this dry mixture carefully into the wet batter until just combined, avoiding overmixing.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared cake tins. Smooth the surfaces with a spatula or back of a spoon to create even layers. Bake in the preheated oven for approximately 35 minutes, or until the cakes have risen well and a skewer inserted into the center comes out clean.
  7. Cool Cakes: Remove the cakes from the oven and let them cool in the tins for 15 minutes. Then turn them out onto wire racks to cool completely. Note that the green color on the outside may fade slightly during baking.
  8. Prepare Buttercream: In a clean large bowl, cream together the softened butter and sifted icing sugar with a mixer until pale and fluffy. Add the pistachio cream, salt, and lemon juice. Beat again until smooth and well combined. Adjust lemon juice to taste if needed.
  9. Assemble the Cake: Place one cooled cake layer on a flat serving plate. Spoon the buttercream into a piping bag and pipe half on top in an even layer. Spread the raspberry jam gently over the buttercream, careful not to get too close to edges to prevent overflow. Place the second cake layer on top and pipe the remaining buttercream evenly over it.
  10. Decorate: Garnish the top of the cake with fresh raspberries, sprigs of fresh mint, and chopped pistachios for a beautiful final touch. Serve and enjoy your elegant pistachio raspberry cake!

Notes

  • Use fresh, high-quality pistachios for best flavor and texture.
  • Golden caster sugar can be substituted with superfine sugar if unavailable.
  • Ensure cakes are completely cool before applying buttercream to prevent melting.
  • Adjust lemon juice in the buttercream to balance sweetness and enhance pistachio flavor.
  • For a stronger pistachio flavor, consider adding a few drops of pistachio extract in the batter or frosting.
  • This cake stores well refrigerated for up to 3 days; bring to room temperature before serving.

Keywords: pistachio cake, raspberry cake, nutty cake, layered cake, pistachio buttercream, fresh raspberry dessert, homemade cake, elegant dessert

Find it online: https://nayabaker.com/pistachio-raspberry-cake-recipe/