Why You’ll Love This Recipe
- Visually Stunning: The vibrant green pistachio layers paired with ruby red raspberries create a beautiful presentation.
- Delicious Flavor Combination: The nutty richness of pistachios complements the tartness of raspberries, resulting in a harmonious blend.
- Moist and Tender Crumb: Ground pistachios in the batter contribute to a moist and tender cake texture.
- Versatile for Occasions: Ideal for birthdays, celebrations, or simply as a luxurious treat with your coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Unsalted butter, softened
- Golden caster sugar
- Vanilla bean paste
- Large free-range eggs
- Plain flour (all-purpose flour)
- Baking powder
- Salt
- Ground pistachios
For the Buttercream:
- Icing sugar, sifted
- Unsalted butter, softened
- Smooth pistachio cream
- Lemon juice
For Assembly and Decoration:
- Raspberry jam
- Fresh raspberries
- Chopped pistachios
- Fresh mint sprigs
Directions
- Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F) and grease and line your cake tins.
- In a large mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy.
- Beat in the vanilla bean paste.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the plain flour, baking powder, salt, and ground pistachios.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake tins.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Pistachio Buttercream:
- In a mixing bowl, beat the softened butter until smooth.
- Gradually add the sifted icing sugar, beating until light and fluffy.
- Mix in the smooth pistachio cream and lemon juice until well combined.
- Assemble the Cake:
- Once the cakes are completely cool, level the tops if necessary.
- Place one cake layer on a serving plate and spread a layer of raspberry jam over it.
- Spread a layer of pistachio buttercream over the jam.
- Place the second cake layer on top and repeat the process.
- Frost the top and sides of the cake with the remaining pistachio buttercream.
- Decorate:
- Garnish the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
- Optionally, dust with a light sprinkling of icing sugar for a finishing touch.
Servings and Timing
- Servings: This recipe yields approximately 12 slices.
- Preparation Time: About 30 minutes.
- Baking Time: 25-30 minutes.
- Total Time: Approximately 1 hour, plus cooling time.
Variations
- Alternative Nuts: Substitute pistachios with almonds or hazelnuts for a different flavor profile.
- Different Fruits: Use strawberries or cherries instead of raspberries, and pair with corresponding jams.
- Citrus Twist: Add lemon or orange zest to the batter for a citrusy note.
- Chocolate Addition: Incorporate white chocolate chips into the batter for added richness.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.
- Reheating: If desired, bring refrigerated cake slices to room temperature before serving to enhance flavor and texture.
Pistachio Raspberry Cake
This Pistachio Raspberry Cake is a beautiful dessert featuring moist pistachio sponge cake, creamy pistachio buttercream, and fruity raspberry jam. Topped with fresh raspberries, chopped pistachios, and mint, this stunning layer cake is perfect for birthdays, special occasions, or afternoon tea!
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour + cooling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: European, French-Inspired
- Diet: Vegetarian
Ingredients
For the Cake:
- 200g unsalted butter, softened
- 200g golden caster sugar
- 1 tsp vanilla bean paste
- 4 large eggs
- 200g plain flour (all-purpose flour)
- 2 tsp baking powder
- ¼ tsp salt
- 100g ground pistachios
For the Pistachio Buttercream:
- 250g icing sugar, sifted
- 150g unsalted butter, softened
- 3 tbsp smooth pistachio cream
- 1 tsp lemon juice
For Assembly & Decoration:
- 150g raspberry jam
- Fresh raspberries
- Chopped pistachios
- Fresh mint sprigs (optional)
- Icing sugar (for dusting, optional)
Instructions
Prepare the Cake Batter:
- Preheat oven to 180°C (350°F). Grease and line two 8-inch cake tins.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in vanilla bean paste and add eggs one at a time, mixing well.
- In a separate bowl, whisk flour, baking powder, salt, and ground pistachios.
- Gradually fold dry ingredients into the wet mixture until just combined.
2. Bake the Cakes:
- Divide batter evenly between prepared tins.
- Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
- Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Pistachio Buttercream:
- Beat butter until smooth.
- Gradually add sifted icing sugar, beating until light and fluffy.
- Mix in pistachio cream and lemon juice until well combined.
4. Assemble the Cake:
- Level cake layers if needed.
- Place one layer on a plate and spread raspberry jam over it.
- Add a layer of pistachio buttercream.
- Place the second cake layer on top and repeat.
- Frost the top and sides with remaining buttercream.
5. Decorate:
- Garnish with fresh raspberries, chopped pistachios, and mint.
- Optionally, dust with icing sugar for an elegant finish.
Notes
- Nut Variations: Substitute pistachios with almonds or hazelnuts.
- Different Fruits: Use strawberry jam and fresh strawberries instead.
- Citrus Twist: Add lemon or orange zest to the batter for extra brightness.
- Chocolate Addition: Fold white chocolate chips into the batter.
