Introduction

This Pistachio Raspberry Cake is a delightful blend of nutty and fruity flavors with a soft, moist crumb. It features a vibrant pistachio-infused sponge layered with creamy buttercream and fresh raspberries, making it perfect for special occasions or an indulgent treat.

A two-layer round cake sits on a white plate, each layer made of brown sponge cake with a thick spread of light green cream between them and on top. The top layer is decorated with whole red raspberries, small green mint leaves, and chopped green pistachios sprinkled all over the creamy surface. The cake edges show the soft texture of the sponge and cream, and it is placed on a white marbled surface with a plain light wall background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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) for the buttercream
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 fresh raspberries (roughly 2 cups)
2 tbsp roughly chopped pistachios
Sprigs of fresh mint for decoration

Instructions

Step 1: Preheat the oven to 160°C fan/180°C conventional (355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl, cream together the softened butter and golden caster sugar using a handheld mixer or stand mixer fitted with a paddle attachment. Beat for 3-5 minutes until light, smooth, and mousse-like. Add the vanilla extract and mix again.
Step 3: Add the eggs one at a time, whisking thoroughly after each addition until the batter is completely smooth.
Step 4: Using a food processor or blender, grind the shelled pistachios to a fine crumb, similar to almond meal.
Step 5: Sift together the plain flour and baking powder, then add the sea salt and ground pistachios. Fold this dry mixture carefully into the wet batter until just combined.
Step 6: Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula or back of a spoon to create an even layer.
Step 7: Bake for about 35 minutes or until the cakes have risen well and a skewer inserted in the center comes out clean. Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely. Note that the green color on the outside may fade slightly but the inside remains vibrant.
Step 8: While the cakes cool, prepare the buttercream. In a clean bowl, beat the softened butter and sifted icing sugar until pale and fluffy. Add the pistachio cream, fine sea salt, and lemon juice. Beat again and adjust the lemon to taste.
Step 9: Place one cooled cake on a flat plate. Fill a piping bag with half the buttercream and pipe an even layer on top. Spread the raspberry jam gently over the buttercream, avoiding the edges to prevent overflow. Top with the second cake, then spread the remaining buttercream on top.
Step 10: Decorate the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy!

Tips & Variations

Use blanched pistachios for a finer crumb and a more delicate flavor.
Substitute raspberry jam with other berry jams like strawberry or blackberry for a different twist.
For extra moisture, brush the cake layers lightly with simple syrup before assembling.
If pistachio cream is unavailable, blend finely ground pistachios with a little cream or butter to create a paste.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the buttercream fresh. For best flavor and texture, remove the cake from the fridge about 30 minutes before serving. Leftover cake layers can be wrapped tightly and frozen for up to 1 month.

How to Serve

A two-layer cake sits on a white plate on a white marbled surface. The bottom layer is golden brown and fluffy, topped with a thick layer of pale green cream and a few raspberries peeking through. The top layer is the same golden brown cake, covered with a generous, smooth spread of pale green cream that is decorated with whole bright red raspberries, scattered chopped green pistachios, and fresh green mint leaves. Some mint leaves are also placed around the sides. The overall look is fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pistachio flour instead of ground shelled pistachios?

Yes, pistachio flour can be used as a substitute and will provide a similar nutty flavor and texture in the cake.

Is it possible to make this cake dairy-free?

You can try substituting the butter with a dairy-free alternative and use a suitable vegan icing sugar. Keep in mind the texture and flavor may vary slightly.