Description
A delightful Pistachio Raspberry Cake featuring moist pistachio-infused sponge layers sandwiched with smooth pistachio buttercream and raspberry jam, topped with fresh raspberries, chopped pistachios, and fresh mint for a vibrant and elegant dessert perfect for any occasion.
Ingredients
Cake Ingredients
- 250 g unsalted butter, softened (16 tablespoons or 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 Ingredients
- 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
Assembly and Decoration
- 3 tbsp raspberry jam
- 250 g fresh raspberries (roughly 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- 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, setting them aside for later.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with the paddle attachment to cream softened butter and golden caster sugar together for 3-5 minutes until the mixture is light in color, smooth, and mousse-like. Add vanilla extract and mix again to combine.
- Add Eggs: Incorporate eggs one at a time, whisking thoroughly after each addition until the batter is completely smooth.
- Process Pistachios: Using a food processor or blender, grind the shelled pistachios into a fine crumb similar to ground almonds.
- Combine Dry Ingredients: 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, being careful not to overmix.
- Divide and Bake Batter: Evenly divide the batter between the two prepared tins, smoothing the surface with a spatula or the back of a spoon for an even layer. Bake for approximately 35 minutes, or until the cakes have risen well and a skewer inserted into the center comes out clean.
- Cool Cakes: Remove tins from the oven and allow cakes to cool inside the tins for 15 minutes before turning them out onto wire racks to cool completely. Note the green color on the outside may fade slightly but will remain vibrant inside.
- Prepare Buttercream: In a clean large bowl, cream softened butter and sifted icing sugar with a handheld or stand mixer until pale and increased in size. Add pistachio cream, salt, and lemon juice and beat well. Taste and adjust the lemon juice if desired for balance.
- Assemble the Cake: Place one cooled cake layer on a flat plate. Fill a piping bag with half of the pistachio buttercream and pipe evenly over the cake. Using a palette knife, smooth the raspberry jam on top in an even layer, careful not to reach too close to the edges. Top with the second cake layer and spread the remaining buttercream on top.
- Decorate: Garnish the cake with fresh raspberries, sprigs of fresh mint, and roughly chopped pistachios for an elegant finish.
- Serve and Enjoy: Slice and serve this beautiful pistachio raspberry cake fresh to enjoy its delicate nutty flavor complemented by the tart raspberries and creamy buttercream.
Notes
- Use golden caster sugar or superfine sugar for the best texture and sweetness.
- If you don’t have pistachio cream, you can substitute with a small amount of pistachio paste or omit but it will alter the buttercream flavor.
- Ensure butter is softened but not melted for proper creaming with sugar.
- The pistachio color may fade slightly during baking, but the inside will remain vibrant.
- Allow cakes to cool completely before applying buttercream to prevent melting.
- Raspberries can be replaced with other fresh berries if desired.
