Description
Pistachio Raspberry Cake is a moist, nutty, and vibrant dessert featuring layers of tender pistachio sponge, luscious pistachio-lemon buttercream, sweet raspberry jam, and a fresh raspberry garnish. This recipe masterfully balances nutty richness with tart berry brightness, resulting in a showstopping cake perfect for celebrations, afternoon tea, or elegant dessert tables.
Ingredients
- 250g unsalted butter, softened
- 240g golden caster sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 150g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 100g pistachios, finely ground
- 175g unsalted butter, softened (for buttercream)
- 280g icing sugar, sifted
- 2 tablespoons smooth pistachio cream
- 1/2 teaspoon fine sea salt
- 1 teaspoon lemon juice
- 3 tablespoons raspberry jam
- 250g fresh raspberries
- 2 tablespoons roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat oven to 160°C fan/180°C conventional. Grease and line two 20cm round cake tins.
- Cream butter and sugar for 3-5 minutes until light and fluffy. Add vanilla extract.
- Add eggs one at a time, whisking until smooth.
- Sift in flour and baking powder. Add salt and ground pistachios. Fold until just combined.
- Divide batter evenly between cake tins and smooth the surfaces.
- Bake for 35 minutes or until well risen and a skewer inserted comes out clean.
- Cool cakes in tins for 15 minutes, then turn out onto a wire rack.
- For buttercream, beat butter and icing sugar until pale. Add pistachio cream, salt, and lemon juice. Mix until smooth.
- Place one cake on a serving plate. Pipe half the buttercream on top.
- Spread raspberry jam over the buttercream, then top with the second cake layer and remaining buttercream.
- Decorate with fresh raspberries, chopped pistachios, and mint sprigs.
Notes
For substitutions, use almonds instead of pistachios or any berry jam instead of raspberry. Pistachio butter can replace pistachio cream. Bake cake layers a day ahead and store wrapped at room temperature; assemble just before serving. Store finished cake in the fridge for up to 3 days. If buttercream splits, gently heat and whisk; if cake layers are dry, brush with simple syrup before filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 480
- Sugar: 36g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg