Pistachio Raspberry Cake
A moist and fluffy cake featuring the delightful combination of crunchy pistachios and tangy raspberries, perfect for any occasion.
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
For best results, use room temperature ingredients and avoid overflow when spreading jam.