Description
This Pistachio Raspberry Cake is a delightful fusion of nutty pistachios and fresh, tangy raspberries layered in a light, moist cake. Featuring a vibrant green-hued sponge made with ground pistachios and topped with luscious pistachio buttercream, raspberry jam, and fresh raspberries, this cake offers a perfect balance of sweetness and texture. Ideal for celebrations or a special treat, it's beautifully decorated with chopped pistachios and mint, making it as charming as it is delicious.
Ingredients
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
Decoration & Filling
- 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 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 to ensure easy removal after baking.
- Cream butter and sugar: Using a handheld or stand mixer with paddle attachment, beat the softened butter and golden caster sugar together for 3-5 minutes until the mixture is pale, smooth, and mousse-like. Add vanilla extract and mix briefly to combine.
- Add eggs: Add the eggs one at a time, mixing thoroughly after each addition until the batter is fully smooth and incorporated.
- Prepare pistachios: In a food processor or blender, finely grind the shelled pistachios until reaching a texture similar to almond meal.
- Combine dry ingredients: Sift the plain flour and baking powder into the bowl, then add the salt and ground pistachios. Gently fold all these together until just combined, careful not to overmix to keep the batter light.
- Divide and smooth batter: Equally divide the batter between the two prepared cake tins. Use a spatula or the back of a spoon to smooth the surfaces, creating even layers for uniform baking.
- Bake the cakes: Bake in the preheated oven for about 35 minutes, or until the cakes are well risen, and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 15 minutes before transferring them onto a wire rack to cool completely.
- Make the buttercream: In a clean bowl, cream together the softened butter and sifted icing sugar until pale and fluffy. Add the pistachio cream, salt, and lemon juice, then beat again until smooth and creamy. Adjust lemon juice to taste if needed.
- Assemble the cake: Place one cooled cake layer on a flat serving plate. Pipe or spread half of the pistachio buttercream evenly over the top. Smoothly spread the raspberry jam over the buttercream, taking care not to get too close to the edges. Top with the second cake layer, then cover the entire cake with the remaining buttercream.
- Decorate: Garnish the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint for a fresh and inviting finish.
- Enjoy: Serve and enjoy this beautifully balanced pistachio and raspberry cake that combines nutty richness with fruity brightness.
Notes
- The green color of the cake may fade slightly after baking but will remain vibrant inside.
- Ensure butter and eggs are at room temperature for better mixing and texture.
- If pistachio cream is unavailable, you can substitute with finely ground pistachios or a nut butter as a flavor alternative.
- Use fresh raspberries for decoration to maintain freshness; frozen can be used in the jam layer if fresh are out of season.
- Allow the cake to cool completely before assembling to prevent the buttercream from melting.
- Store any leftovers covered in the refrigerator and consume within 3 days for best taste.
