This Pistachio Raspberry Cake is a beautifully moist and vibrant dessert that combines the nutty richness of pistachios with the tart brightness of raspberries. It’s topped with a luxurious whipped mascarpone icing that takes it to the next level. It’s the kind of cake I love making when I want something that’s both impressive and comforting.
Why You’ll Love This Recipe
I love how this cake offers a sophisticated balance of flavors—earthy pistachios, sweet and tart raspberries, and the smooth creaminess of mascarpone. It’s a cake that feels indulgent without being overly sweet, making it perfect for everything from special occasions to relaxed weekend baking. Plus, the vibrant green and red from the pistachios and berries make it visually stunning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pistachios (shelled, unsalted)
- Caster sugar
- Unsalted butter
- Free-range eggs
- Self-raising flour
- Baking powder
- Ground almonds
- Greek yoghurt
- Raspberries (fresh or frozen)
- Mascarpone
- Icing sugar
- Double cream
- Vanilla extract
Directions
- I start by preheating the oven and lining two 20cm cake tins.
- I blitz the pistachios until finely ground, then mix them with sugar, flour, baking powder, and ground almonds.
- In another bowl, I beat softened butter with eggs and Greek yoghurt until smooth.
- I fold the dry ingredients into the wet mixture until just combined.
- I gently stir in the raspberries, being careful not to break them up too much.
- I divide the batter between the tins and bake until golden and springy to the touch.
- While the cakes cool, I whip together mascarpone, icing sugar, vanilla, and cream to make the frosting.
- I layer the cakes with a generous spread of the mascarpone cream and top with more raspberries and chopped pistachios.
Servings and timing
This recipe serves 8 to 10 people. It takes about 20 minutes to prepare and 25–30 minutes to bake, with additional time for cooling and assembling.
Variations
I sometimes swap the raspberries for strawberries or cherries for a different fruity note. If I’m out of ground almonds, desiccated coconut adds a lovely texture and mild flavor. I’ve also used orange zest in the sponge for a citrusy twist that pairs really well with pistachios.
Storage/Reheating
I keep the cake in an airtight container in the fridge for up to 3 days. If I’m making it ahead, I store the sponges separately from the icing and assemble just before serving. I don’t recommend freezing this cake once it’s iced, but the un-iced sponges freeze well.
FAQs
Can I use frozen raspberries?
Yes, I often use frozen raspberries—just don’t thaw them before adding to the batter to avoid making it soggy.
What can I use instead of mascarpone?
If I don’t have mascarpone, I substitute with cream cheese for a slightly tangier frosting, or even a whipped cream and yogurt mix for something lighter.
Can I make this gluten-free?
I haven’t tried it myself, but using a gluten-free self-raising flour blend should work well since the ground almonds add extra moisture.
Why did my cake sink in the middle?
This can happen if the batter is overmixed or the oven door is opened too early. I make sure to mix until just combined and keep the oven closed until it’s time to check doneness.
Do I need to roast the pistachios first?
I don’t roast them for this recipe. Using raw, unsalted pistachios keeps the flavor delicate and fresh, which I prefer for this cake.
Conclusion
This Pistachio Raspberry Cake has become one of my favorite cakes to bake when I want something that’s equal parts showstopping and satisfying. I love how the flavors come together, and it always impresses guests while being surprisingly simple to put together.
Print
Pistachio Raspberry Cake
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: ~60 minutes (including cooling and assembling)
- Yield: Serves 8–10
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
- Diet: Vegetarian
Description
This Pistachio Raspberry Cake is a stunning, flavorful dessert that brings together the nutty richness of pistachios and the tart burst of raspberries, finished with a luscious whipped mascarpone frosting. It’s perfect for celebrations or weekend baking when you want something visually impressive and irresistibly delicious.
Ingredients
- 150g pistachios (shelled, unsalted)
- 200g caster sugar
- 200g unsalted butter, softened
- 4 free-range eggs
- 200g self-raising flour
- 1 tsp baking powder
- 100g ground almonds
- 100g Greek yoghurt
- 150g raspberries (fresh or frozen)
- 250g mascarpone
- 100g icing sugar
- 150ml double cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line two 20cm (8-inch) cake tins with parchment paper.
- Blitz pistachios in a food processor until finely ground.
- In a large bowl, combine pistachios, caster sugar, flour, baking powder, and ground almonds.
- In another bowl, beat the butter, eggs, and Greek yoghurt until smooth.
- Gently fold dry ingredients into the wet mixture until just combined.
- Carefully stir in the raspberries.
- Divide the batter between the tins and bake for 25–30 minutes or until golden and springy.
- Let cakes cool completely.
- To make the frosting, whip mascarpone, icing sugar, vanilla, and cream together until thick and smooth.
- Spread a generous layer of mascarpone frosting between the cooled cakes, then top with more frosting, raspberries, and chopped pistachios.
Notes
- Frozen raspberries can be used straight from the freezer.
- Ground almonds may be substituted with desiccated coconut.
- Add orange zest for a citrus twist.
- Store sponges and frosting separately if making ahead.
- Un-iced sponges are freezer-friendly.
