A Slice of Heaven on a Plate
Imagine the sweet, nutty aroma of pistachios blending beautifully with the tangy burst of raspberries as you slice into a moist, fluffy cake. Sounds dreamy, right? That’s exactly what you’ll experience with this Pistachio Raspberry Cake! It’s a dessert that combines rich flavors and stunning visuals, making it perfect for special occasions or just an afternoon pick-me-up. Plus, it’s deceptively easy to whip up, so don’t be surprised if you get hooked on baking it!
Why Make This Recipe
Why should this cake be your next baking adventure? Here are a few sweet reasons:
- Easy Cleanup: This cake uses straightforward ingredients and a simple method. Less mess means more room for chilling and eating!
- Family-Friendly: Who can resist a cake that’s both pretty and delicious? It’s a guaranteed crowd-pleaser for kids and adults alike.
- Jaw-Dropping Flavor: Crunchy pistachios and luscious raspberries create such a delightful combo that you’ll be dreaming about this cake long after it’s gone! 🍰
Ingredients
You don’t need fancy stuff — just these basics! Grab the following:
- 250 g unsalted butter, softened (16 tablespoons (2 sticks + 1 1/2 tablespoons))
- 240 g golden caster sugar (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
Let’s get baking! Follow these simple steps:
- Preheat your oven to 160C fan/180C conventional/355F. Grease and line two 20cm cake tins with non-stick baking paper.
- In a large bowl, use a mixer to cream together butter and sugar for about 3-5 minutes until it’s light and smooth.
- Mix in vanilla extract and then add the eggs, one at a time, until well combined.
- Grind your pistachios in a food processor until they resemble ground almonds.
- Sift in the flour, baking powder, and salt. Gently fold in the ground pistachios.
- Divide the batter between the two tins and smooth the tops to create an even layer.
- Bake for about 35 minutes until a skewer comes out clean. Cool in the tin for 15 minutes before removing to a wire rack.
- While cooling, prepare the buttercream: cream the butter and icing sugar until fluffy. Add pistachio cream, salt, and lemon juice, beating well.
- Once your cakes are completely cool, stack one on a plate, spread half the buttercream on top, and layer with raspberry jam (careful near the edges!).
- Top with the second cake and use the remaining buttercream to finish. Garnish with fresh raspberries, mint, and chopped pistachios. Enjoy!
How to Make Pistachio Raspberry Cake (Overview)
Picture this: you start by creaming the butter and sugar until fluffy, then invite in those eggs one by one. Blend the pistachios to make a deliciously rich cake batter that makes you question why you haven’t baked it before! Bake it up, cool it down, and whip together a creamy buttercream that’s skipping the store-bought stuff. 🧁 Pro tip: Don’t skip toasting the pistachios; it truly elevates the flavor!
How to Serve Pistachio Raspberry Cake
Once your cake is frosted and ready to shine, serve it on a lovely platter. The vibrant colors of fresh raspberries and green pistachios create a feast for the eyes! Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence. The mix of crunch from the pistachios and the soft, tart raspberries will have you savoring every bite. 😍
How to Store Pistachio Raspberry Cake
This beauty keeps well for about 3-4 days in the fridge, tightly covered. Want to save some for later? Freeze slices in an airtight container for up to 3 months. Just thaw them overnight in the fridge when you’re ready to indulge again!
Tips to Make Pistachio Raspberry Cake
Here are a few insider tricks to make your baking experience even better:
- Use Room Temperature Ingredients: It helps everything blend more smoothly.
- Be Sparing with Jam: Spread it inside the cake carefully to avoid overflow; we want beauty, not a jam explosion!
- Fresh is Best: Use fresh pistachios and raspberries for the best flavor and texture. 😊
- Customize Your Buttercream: Feeling adventurous? Add a touch of almond extract for a twist!
Variation
Want to switch things up? Try almond flour instead of regular flour for a nutty flair! Or, go vegan by substituting eggs with flaxseed meal and use plant-based butter. Got a different jam lying around? Go ahead and experiment with blueberry or strawberry jam for a new take.
FAQs
1. Can I make this cake ahead of time?
Absolutely! Bake the cakes, let them cool completely, then wrap them well and store in the fridge for up to 2 days before frosting.
2. How do I store leftover cake?
Keep it in an airtight container in the fridge for about 3-4 days. If freezing, wrap slices tightly.
3. Can I substitute the pistachios?
Yes! You can use walnuts or almonds instead, but they’ll bring a different flavor profile. Just keep an eye out for allergies!
📌 Pin this recipe for your next cozy dinner night!
Pistachio Raspberry Cake
Ingredients
For the cake
- 250 g unsalted butter, softened 2 sticks + 1 1/2 tablespoons
- 240 g golden caster sugar 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
For the buttercream
- 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
For assembly and garnish
- 3 tbsp raspberry jam
- 250 g fresh raspberries roughly 2 cups
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
Preparation
- Preheat your oven to 160C fan/180C conventional/355F. Grease and line two 20cm cake tins with non-stick baking paper.
- In a large bowl, use a mixer to cream together butter and sugar for about 3-5 minutes until light and smooth.
- Mix in vanilla extract and then add the eggs, one at a time, until well combined.
- Grind your pistachios in a food processor until they resemble ground almonds.
- Sift in the flour, baking powder, and salt. Gently fold in the ground pistachios.
- Divide the batter between the two tins and smooth the tops to create an even layer.
Baking
- Bake for about 35 minutes until a skewer comes out clean. Cool in the tin for 15 minutes before removing to a wire rack.
Buttercream Preparation
- While cooling, prepare the buttercream: cream the butter and icing sugar until fluffy. Add pistachio cream, salt, and lemon juice, beating well.
Assembly
- Once your cakes are completely cool, stack one on a plate, spread half the buttercream on top, and layer with raspberry jam.
- Top with the second cake and use the remaining buttercream to finish. Garnish with fresh raspberries, mint, and chopped pistachios.
Notes
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