Short introduction
Pistachio Raspberry Cake is a delightful dessert that combines the nutty flavor of pistachios with the tart sweetness of raspberries. Perfect for any occasion, this cake is not just visually appealing but also bursting with flavor. Whether it’s a birthday celebration or simply a treat for yourself, this cake will surely impress.
Why you’ll love it
This cake offers a blend of rich and refreshing tastes. The buttery pistachio sponge is light yet satisfying, while the raspberry jam adds a lovely zing. Not only is it delicious, but it’s also visually stunning, with vibrant colors that liven up any dessert table. Plus, it’s made from wholesome ingredients, making it a satisfying treat without feeling guilty.
Ingredients
- 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
- ¼ tsp fine sea salt
- 100 g shelled pistachios
- 175 g softened unsalted butter (for frosting)
- 280 g sifted icing sugar
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt (for frosting)
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g fresh raspberries
- 2 tbsp roughly chopped pistachios (for decoration)
- Sprigs of fresh mint (for decoration)
Substitutions & key variations
If you don’t have golden caster sugar, you can use regular granulated sugar. For a gluten-free version, try substituting plain flour with a gluten-free baking mix. You may also swap fresh raspberries for other berries like blueberries or strawberries if desired. To change the flavor profile, consider incorporating orange zest or almond extract for a twist.
Step-by-step
Step 1: Prepare the oven and pans
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.
Step 2: Make the batter
In a large bowl, cream together the softened butter and golden caster sugar for about 3-5 minutes until smooth and fluffy. Add the vanilla extract and mix well. Incorporate the eggs one at a time, ensuring each is combined before adding the next.
Step 3: Add the dry ingredients
Grind the shelled pistachios into fine crumbs using a food processor. Sift in the flour, baking powder, and fine sea salt, gently folding them into the wet mixture until just combined.
Step 4: Bake the cakes
Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tins for about 15 minutes before transferring to a wire rack to cool completely.
Step 5: Make the frosting
For the buttercream, cream together 175 g softened unsalted butter and sifted icing sugar until fluffy. Add the pistachio cream, sea salt, and lemon juice, adjusting to taste if necessary.
Step 6: Assemble the cake
Once the cake layers are completely cooled, place one layer on a serving plate. Pipe half of the buttercream on top and spread the raspberry jam over it. Add the second layer of cake and cover with the remaining buttercream. Decorate with fresh raspberries, chopped pistachios, and sprigs of mint for a beautiful presentation.
Success tips
- Use room temperature ingredients for the best texture.
- Ensure your oven is at the right temperature before baking as this helps achieve even cooking.
- Avoid over-mixing the batter once you add the dry ingredients to keep the cake light and fluffy.
- If you find the cake domes, you can level it with a knife after cooling to ensure even stacking.
How to serve
Serve slices of Pistachio Raspberry Cake on their own or with a dollop of whipped cream. It pairs beautifully with tea or coffee. You can also add extra fresh raspberries on the side for a refreshing touch.
Storage & reheating
Store leftover cake in an airtight container in the fridge for up to five days. If you want to keep it longer, you can freeze the cake for up to three months. To reheat, simply let it thaw in the fridge overnight before serving.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers and freeze them until you are ready to frost and serve.
2. Can I use other nuts instead of pistachios?
Absolutely! Almonds or walnuts can be great alternatives for different flavor profiles.
3. How can I prevent the cake from sticking to the pan?
Make sure to grease the pans well and line them with baking paper. This will help the cakes release easily after baking.
4. What if I don’t have pistachio cream?
You can make a simple buttercream or substitute with additional icing sugar and a little milk to reach the desired consistency.
Nutrition notes / equivalents
This cake provides a good mix of carbohydrates from the flour and sugar, healthy fats from the pistachios, and vitamins from the raspberries. It’s a lovely treat in moderation and can be part of a balanced diet.
Conclusion
Pistachio Raspberry Cake is a stunning and delicious dessert that’s sure to be a hit at any gathering. Its unique flavors and beautiful presentation make it a must-try. So why not give this delightful recipe a go? You might just find your new favorite cake!
Links to related recipes
- Lemon Drizzle Cake
- Classic Vanilla Buttercream
- Chocolate Raspberry Tart
- Almond Joy Brownies
- Strawberry Shortcake
Pistachio Raspberry Cake
Ingredients
Cake Ingredients
- 250 g unsalted butter, softened
- 240 g golden caster sugar Can substitute with regular granulated sugar.
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour Substitute with a gluten-free baking mix for gluten-free version.
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios Ground into fine crumbs.
Frosting Ingredients
- 175 g softened unsalted butter
- 280 g sifted icing sugar
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt For frosting.
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g fresh raspberries
- 2 tbsp roughly chopped pistachios For decoration.
- Sprigs of fresh mint For decoration.
Instructions
Preparation
- 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.
- In a large bowl, cream together the softened butter and golden caster sugar for about 3-5 minutes until smooth and fluffy. Add the vanilla extract and mix well.
- Incorporate the eggs one at a time, ensuring each is combined before adding the next.
Making the Batter
- Grind the shelled pistachios into fine crumbs using a food processor.
- Sift in the flour, baking powder, and fine sea salt, gently folding them into the wet mixture until just combined.
Baking
- Divide the batter evenly between the two prepared cake tins.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the tins for about 15 minutes before transferring to a wire rack to cool completely.
Making the Frosting
- For the buttercream, cream together 175 g softened unsalted butter and sifted icing sugar until fluffy.
- Add the pistachio cream, sea salt, and lemon juice, adjusting to taste if necessary.
Assembly
- Once the cake layers are completely cooled, place one layer on a serving plate.
- Pipe half of the buttercream on top and spread the raspberry jam over it.
- Add the second layer of cake and cover with the remaining buttercream.
- Decorate with fresh raspberries, chopped pistachios, and sprigs of mint for a beautiful presentation.
Notes
Pistachio Raspberry Cake
Ingredients
Cake Ingredients
- 250 g unsalted butter, softened
- 240 g golden caster sugar Can substitute with regular granulated sugar.
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour Substitute with a gluten-free baking mix for gluten-free version.
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios Ground into fine crumbs.
Frosting Ingredients
- 175 g softened unsalted butter
- 280 g sifted icing sugar
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt For frosting.
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g fresh raspberries
- 2 tbsp roughly chopped pistachios For decoration.
- Sprigs of fresh mint For decoration.
Instructions
Preparation
- 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.
- In a large bowl, cream together the softened butter and golden caster sugar for about 3-5 minutes until smooth and fluffy. Add the vanilla extract and mix well.
- Incorporate the eggs one at a time, ensuring each is combined before adding the next.
Making the Batter
- Grind the shelled pistachios into fine crumbs using a food processor.
- Sift in the flour, baking powder, and fine sea salt, gently folding them into the wet mixture until just combined.
Baking
- Divide the batter evenly between the two prepared cake tins.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the tins for about 15 minutes before transferring to a wire rack to cool completely.
Making the Frosting
- For the buttercream, cream together 175 g softened unsalted butter and sifted icing sugar until fluffy.
- Add the pistachio cream, sea salt, and lemon juice, adjusting to taste if necessary.
Assembly
- Once the cake layers are completely cooled, place one layer on a serving plate.
- Pipe half of the buttercream on top and spread the raspberry jam over it.
- Add the second layer of cake and cover with the remaining buttercream.
- Decorate with fresh raspberries, chopped pistachios, and sprigs of mint for a beautiful presentation.