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Pistachio Raspberry Cake

Delightful Pistachio Raspberry Cake That Will Wow Everyone

This Pistachio Raspberry Cake combines nutty and tart flavors in a stunning dessert that will impress everyone.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter Provides richness and moisture; make sure it’s softened.
  • 240 g Golden Caster Sugar Adds sweetness; can be substituted.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 4 large Eggs Ensure they are at room temperature.
  • 150 g Plain Flour Main structure of the cake.
  • 2 tsp Baking Powder Essential for lift.
  • 0.25 tsp Fine Sea Salt Enhances flavor balance.
  • 100 g Shelled Pistachios Grind finely for use in batter and decoration.
For the Buttercream
  • 175 g Softened Unsalted Butter Key for a luscious buttercream.
  • 280 g Sifted Icing Sugar Sweetens and stabilizes the buttercream.
  • 2 tbsp Smooth Pistachio Cream Infuses rich flavor.
  • 0.5 tsp Fine Sea Salt Balances sweetness.
  • 1 tsp Lemon Juice Brightens up the buttercream.
To Decorate
  • 3 tbsp Raspberry Jam Provides a fruity layer.
  • 250 g Fresh Raspberries Add freshness and visual appeal.
  • 2 tbsp Chopped Pistachios For garnish and crunch.
  • Sprigs of Fresh Mint For garnish and freshness.

Equipment

  • Electric mixer
  • Mixing bowls
  • Spatula
  • cake tins
  • Food Processor
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (fan) or 180°C (conventional). Grease and line two 20 cm round cake tins with parchment paper.
  2. In a large bowl, cream the softened butter and sugar together on medium speed for 3-5 minutes until light and fluffy.
  3. Mix in the vanilla extract and add the room-temperature eggs one at a time, beating until smooth after each.
  4. Grind the shelled pistachios finely. Sift together the flour, baking powder, and salt, then fold dry ingredients with ground pistachios into the creamed mixture.
  5. Divide the batter between the prepared tins and bake for 30-35 minutes until a skewer comes out clean.
  6. Cool the cakes for 15 minutes in tins, then transfer to a wire rack to cool completely.
  7. Beat the softened butter for the buttercream until creamy, then gradually sift in icing sugar, mixing until combined. Add pistachio cream, salt, and lemon juice, mixing until fluffy.
  8. Place one cooled cake layer on a plate, spread buttercream on top, followed by raspberry jam. Layer the second cake on top and frost with remaining buttercream.
  9. Decorate with fresh raspberries, chopped pistachios, and mint sprigs for a beautiful finish.
  10. Slice the cake into pieces and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter, and ensure cakes are completely cooled before frosting.

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