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.
