why make this recipe
Pistachio Raspberry Cake is a delightful treat that combines the nutty flavor of pistachios with the tartness of raspberries. It’s perfect for celebrations, or just as a sweet indulgence on a weekend. The soft cake layers and creamy buttercream create a lovely texture that everybody will enjoy. You can impress your friends and family with this delicious and visually appealing dessert!
how to make Pistachio Raspberry Cake
Ingredients :
- 250 g unsalted butter, softened (16 tablespoons (2 sticks + 1 1/2 tablespoons))
- 240 g golden caster sugar (also known as superfine sugar in America) (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)
- 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
- 3 tbsp raspberry jam
- 250 g roughly 2 cups fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Directions :
- Preheat the oven to 160°C Fan/180°C conventional oven/355°F and grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set them aside.
- In a large bowl, cream together the softened butter and golden caster sugar using a handheld mixer or a stand mixer fitted with the paddle attachment for about 3-5 minutes, until the mixture is lighter in color and completely smooth.
- Add the vanilla extract to the mixture and mix again.
- Add the eggs one at a time, whisking until the batter is completely smooth.
- In a food processor, grind the shelled pistachios into a fine crumb.
- Sift in the flour and baking powder. Add the fine sea salt and ground pistachios, then fold gently until just combined.
- Divide the batter equally between the two prepared tins and smooth the tops with a spatula.
- Bake for about 35 minutes, or until well risen and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 15 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes cool, prepare the buttercream. In a large bowl, cream together the softened unsalted butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt, and lemon juice. Beat again until smooth, and taste to adjust the lemon if needed.
- Once the cakes are completely cooled, place one on a flat plate. Use a piping bag to pipe half of the buttercream on top, spreading it into an even layer.
- Spoon the raspberry jam on top, spreading it smoothly but avoiding the edges. Place the second cake on top and use the remaining buttercream to frost the top.
- Decorate the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Enjoy!
The video below will help you with this recipe.
how to serve Pistachio Raspberry Cake
Serve the Pistachio Raspberry Cake at room temperature. It can be enjoyed alone, or with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a great dessert for birthdays, tea time, or any festive occasion.
how to store Pistachio Raspberry Cake
You can store the Pistachio Raspberry Cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Wrap it well in plastic wrap and then in aluminum foil, and it can last for up to 2 months in the freezer. Just make sure to thaw it in the fridge before serving.
tips to make Pistachio Raspberry Cake
- Make sure all ingredients are at room temperature before you start to get the best texture.
- Don’t over-mix the batter once you add the flour to keep the cake tender.
- Rotate the cake tins halfway through baking to help them bake evenly.
- Taste the buttercream and adjust the lemon juice according to your preference for tartness.
variation
You can try adding a layer of chocolate ganache on top of the buttercream for a rich flavor twist. Alternatively, mix in some lemon zest into the buttercream for an extra zesty kick.
FAQs
Q1: Can I use salted butter for this recipe?
A1: It’s best to use unsalted butter, especially for baking, as it allows you to control the amount of salt in the cake.
Q2: Can I replace raspberries with another fruit?
A2: Yes, you can use other fruits like strawberries or blueberries, but keep in mind the taste and texture will change.
Q3: Is it necessary to use pistachio cream?
A3: While pistachio cream adds a lovely flavor, you can skip it or substitute it with more butter or an alternative nut spread if preferred.
Pistachio Raspberry Cake
Ingredients
Cake Ingredients
- 250 g unsalted butter, softened 16 tablespoons (2 sticks + 1 1/2 tablespoons)
- 240 g golden caster sugar also known as superfine sugar in America (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 Ingredients
- 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
- 3 tbsp raspberry jam
- 250 g fresh raspberries roughly 2 cups
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Method
Preparation
- Preheat the oven to 160°C Fan/180°C conventional oven/355°F and grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set them aside.
- In a large bowl, cream together the softened butter and golden caster sugar using a handheld mixer or a stand mixer fitted with the paddle attachment for about 3-5 minutes, until the mixture is lighter in color and completely smooth.
- Add the vanilla extract to the mixture and mix again.
- Add the eggs one at a time, whisking until the batter is completely smooth.
- In a food processor, grind the shelled pistachios into a fine crumb.
- Sift in the flour and baking powder. Add the fine sea salt and ground pistachios, then fold gently until just combined.
- Divide the batter equally between the two prepared tins and smooth the tops with a spatula.
Baking
- Bake for about 35 minutes, or until well risen and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 15 minutes, then turn them out onto a wire rack to cool completely.
Buttercream Preparation
- While the cakes cool, prepare the buttercream. In a large bowl, cream together the softened unsalted butter and sifted icing sugar until pale and increased in size.
- Add the pistachio cream, salt, and lemon juice. Beat again until smooth, and taste to adjust the lemon if needed.
Assembly
- Once the cakes are completely cooled, place one on a flat plate. Use a piping bag to pipe half of the buttercream on top, spreading it into an even layer.
- Spoon the raspberry jam on top, spreading it smoothly but avoiding the edges. Place the second cake on top and use the remaining buttercream to frost the top.
- Decorate the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Enjoy!