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Raspberry and Pistachio Layered Cake Recipe

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★★★★★

4.6 from 88 reviews

This Raspberry Cake combines a tender, pistachio-infused butter cake with a luscious pistachio buttercream, layered with raspberry jam and fresh raspberries for a delightful balance of nutty and fruity flavors. Finished with chopped pistachios and fresh mint sprigs, this elegant cake is perfect for special occasions or a luxurious treat.

Ingredients

Scale

Cake

  • 250 g unsalted butter, softened (16 tablespoons or 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

Filling & Decoration

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

Instructions

  1. Prepare the oven and tins: Preheat your oven to 160°C Fan, 180°C conventional, or 355°F. Grease and line two 20 cm loose-based round cake tins with non-stick baking paper, then set them aside.
  2. Cream butter and sugar: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to cream together the softened butter and golden 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 incorporated.
  3. Add eggs: Incorporate the eggs one by one, whisking thoroughly after each addition to ensure a smooth, even batter.
  4. Grind pistachios: Using a food processor or blender, grind the shelled pistachios into a fine crumb resembling almond meal or ground almonds.
  5. Sift and fold dry ingredients: Sift the plain flour and baking powder into the mixture, then add the fine sea salt and ground pistachios. Carefully fold the dry ingredients into the wet ingredients until just combined to avoid overmixing.
  6. Divide batter and bake: Evenly divide the batter between the two prepared tins. Smooth the tops with a spatula or the back of a spoon to create an even surface. Bake in the preheated oven for approximately 35 minutes or until risen and a skewer inserted into the center comes out clean.
  7. Cool the 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 tint on the exterior may fade slightly but the inside remains vibrant.
  8. Prepare the buttercream: In a large bowl, cream the softened butter and sifted icing sugar together until pale and fluffy. Add the pistachio cream, fine sea salt, and lemon juice, then beat again. Taste and adjust the lemon juice if necessary for brightness and balance.
  9. Assemble the cake: Place one cooled cake layer on a flat plate. Spoon the buttercream into a piping bag and pipe half of it evenly over this layer. Use a palette knife to spread raspberry jam evenly on top of the buttercream, taking care not to spread the jam too close to the edges to prevent it from spilling out.
  10. Top and decorate: Place the second cake layer on top of the jam layer, then spread the remaining buttercream over the top. Decorate with fresh raspberries, chopped pistachios, and sprigs of fresh mint for a beautiful presentation. Serve and enjoy your delicious Raspberry Cake!

Notes

  • Use softened butter at room temperature for easier mixing and a smoother batter.
  • Golden caster sugar yields the best texture, but superfine sugar can be substituted if unavailable.
  • Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
  • The pistachio buttercream can be prepared ahead and refrigerated, just bring it back to room temperature and re-whip before assembling.
  • For extra moisture and flavor, you can brush each cake layer with a bit of raspberry syrup or a simple sugar syrup before layering.
  • Store the cake in a refrigerator if not consuming immediately; bring to room temperature before serving for best taste.

Keywords: raspberry cake, pistachio cake, buttercream, fruit cake, layered cake, baking, dessert

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