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Pistachio Raspberry Cake Recipe

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3.9 from 8 reviews

This Pistachio Raspberry Cake offers a delightful combination of nutty pistachios and fresh raspberries layered in a moist, buttery sponge with a luscious pistachio buttercream. Perfect for special occasions or a refined afternoon tea, this vibrant green-hued cake combines textures and flavors beautifully, finished with fresh fruit and mint for an elegant touch.

Ingredients

Cake

  • 250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1½ tablespoons)
  • 240 g golden caster sugar (1 cup + 2 tablespoons)
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour (1 cup + ¼ 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 teaspoon)
  • 280 g sifted icing sugar (2 + 1/3 cups)
  • 2 tbsp smooth pistachio cream
  • ½ tsp fine sea salt
  • 1 tsp lemon juice

Decoration

  • 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 Pans: Preheat the 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 to prevent sticking. Set aside to be ready for the batter.
  2. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer with paddle attachment, beat softened butter and golden caster sugar together for 3-5 minutes. Mix until the combination is pale, smooth, mousse-like, and lighter in color. Add vanilla extract and mix briefly.
  3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, whisking thoroughly after each addition to ensure a completely smooth batter without curdling.
  4. Grind Pistachios: Using a food processor or blender, finely grind the shelled pistachios to a meal-like consistency, similar to ground almonds. This adds texture and flavor to the cake batter.
  5. Combine Dry Ingredients: Sift together the plain flour and baking powder. Add the fine sea salt and the ground pistachios to the sifted ingredients, then gently fold this mixture into the wet batter until just combined; avoid overmixing to keep the cake light.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared tins. Smooth the tops with a spatula to create an even layer. Bake in the preheated oven for about 35 minutes until the cakes are well risen and a skewer inserted in the center comes out clean.
  7. Cool Cakes: Remove the cakes from the oven and allow them to cool in their 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, but the interior stays vibrant.
  8. Make Buttercream: While the cakes cool, prepare the buttercream. Beat softened butter and sifted icing sugar together until pale and fluffy. Add pistachio cream, fine sea salt, and lemon juice, then beat again until thoroughly incorporated and the lemon flavor is balanced to taste.
  9. Assemble Cake: Place one cooled cake layer on a flat plate. Using a piping bag, evenly pipe half the buttercream over this layer. Spread the raspberry jam carefully on top of the buttercream in a smooth layer, taking care not to get too close to the edges to prevent spilling. Top with the second cake layer, spread the remaining buttercream evenly on top.
  10. Decorate: Finish by decorating with fresh raspberries, sprigs of fresh mint, and chopped pistachios for a fresh and festive look. Serve and enjoy your visually stunning and flavorful pistachio raspberry cake!
  11. Additional Visual Aid: Refer to the included video tutorial to help guide you through the recipe for best results.

Notes

  • Use unsalted butter to control the salt content precisely.
  • Golden caster sugar provides a more caramelized sweetness than regular white sugar.
  • Folding the dry ingredients gently into the batter helps maintain a light texture.
  • Fine chopping or grinding of pistachios is key for an even texture and distribution in the cake.
  • Be careful when spreading jam to avoid it spilling out from the sides.
  • Letting cakes fully cool before assembling prevents buttercream from melting.
  • Buttercream consistency can be adjusted with more lemon juice or pistachio cream according to taste.

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