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Pistachio Raspberry Cake Recipe

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★★★★★

4.6 from 552 reviews

A delightful Pistachio Raspberry Cake featuring moist layers infused with ground pistachios, topped with a smooth pistachio buttercream, fresh raspberries, and garnished with chopped pistachios and mint for a perfect balance of nutty and fruity flavors.

Ingredients

Scale

Cake

  • 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)

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

Toppings and Decoration

  • 3 tbsp raspberry jam
  • 250 g fresh raspberries (roughly 2 cups)
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Instructions

  1. Preheat and Prepare pans: Preheat your 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 to prevent sticking.
  2. Cream butter and sugar: Using a handheld or stand mixer fitted with the paddle attachment, cream the softened butter and golden caster sugar together for 3-5 minutes until the mixture becomes lighter in color, smooth, and mousse-like. Add vanilla extract and mix again to combine.
  3. Add eggs: Incorporate the eggs one at a time into the creamed mixture, whisking thoroughly after each addition until the batter is smooth and homogeneous.
  4. Process pistachios: In a food processor or blender, grind the shelled pistachios into a fine crumb, resembling almond meal texture, to incorporate naturally into the batter.
  5. Mix dry ingredients and fold: Sift together plain flour and baking powder, then add the salt and ground pistachios. Gently fold this dry mixture into the wet batter until just combined, ensuring not to overmix.
  6. Divide batter and bake: Evenly divide the batter between the two prepared cake tins. Smooth the surfaces with a spatula or the back of a spoon for an even layer. Bake for about 35 minutes or until the cakes are well risen and a skewer inserted in the center comes out clean.
  7. Cool cakes: Remove cakes from oven and let them cool in the tins for 15 minutes. Then turn them out onto wire racks to cool completely. Note that the green color on the outside might fade slightly but will remain vibrant inside.
  8. Prepare buttercream: In a large bowl, cream together softened butter and sifted icing sugar using a mixer until pale and increased in volume. Add the pistachio cream, salt, and lemon juice, then beat again until well combined. Adjust lemon juice to taste if needed.
  9. Assemble the cake: Place one cooled cake layer on a flat plate. Pipe half of the buttercream evenly over the surface, then spread raspberry jam carefully over the buttercream, avoiding the edges to prevent spilling. Place the second cake layer on top and spread the remaining buttercream evenly over it.
  10. Decorate and serve: Garnish the cake with fresh raspberries, roughly chopped pistachios, and sprigs of fresh mint. Slice and enjoy this elegant and flavorful Pistachio Raspberry Cake!

Notes

  • Use unsalted butter to control the saltiness of the cake and frosting accurately.
  • Ground pistachios add unique flavor and texture; ensure not to overprocess into a paste.
  • Allow cakes to cool completely before frosting to prevent buttercream from melting.
  • Adjust lemon juice in the buttercream to balance sweetness and enhance pistachio flavor.
  • Fresh raspberries add tartness and freshness that complement the nutty cake layers.
  • Store leftover cake covered in the fridge for up to 3 days for best freshness.

Keywords: Pistachio Cake, Raspberry Cake, Nutty Cake, Pistachio Buttercream, Raspberry Jam Cake, Elegant Dessert

Find it online: https://todayfoodrecipe.com/pistachio-raspberry-cake-recipe/