Pistachio Layer Cake with Raspberry Jam
A sumptuous cake combining nutty pistachios and sweet raspberry jam, perfect for any celebration.
Ingredients
Cake Ingredients
- 1 cup pistachio nuts, shelled Finely ground for the batter
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened For the cake
- 1 cup sugar
- 3 large eggs Room temperature for better mixing
- 1 teaspoon vanilla extract
- 1 cup milk Room temperature
Frosting Ingredients
- 1 cup butter, softened For frosting
- 4 cups powdered sugar
- 2 teaspoons milk For frosting consistency
- 1 teaspoon vanilla extract For frosting
Filling and Decoration
- 0.5 cup raspberry jam
- 1 cup fresh raspberries For decoration
- optional whole raspberries For extra decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a food processor, finely grind the pistachios until they’re almost powder.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the flour mixture, alternating with milk, mixing until just combined.
- Fold in the ground pistachios.
- Divide the batter equally into your prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Assembly
- For the buttercream, beat softened butter and gradually add powdered sugar until well combined.
- Mix in milk and vanilla extract for the right consistency.
- Once the cakes are cool, place one layer on a serving plate, spread raspberry jam over it, and add the second layer on top.
- Cover the entire cake with the raspberry buttercream and decorate with fresh raspberries as desired.
Notes
For a deeper flavor, toast the pistachios lightly before grinding. Ensure your butter and eggs are at room temperature for better mixing. This cake can be made vegan by swapping eggs for flaxseed meal and using plant-based butter and milk.