Pistachio Raspberry Cake
A delightful dessert combining the nutty flavor of pistachios with the tart sweetness of raspberries, perfect for any occasion.
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
Use room temperature ingredients for the best texture. Ensure your oven is at the right temperature before baking to achieve even cooking. Avoid over-mixing the batter once you add the dry ingredients to keep the cake light and fluffy. If the cake domes, you can level it with a knife after cooling to ensure even stacking.
