Pistachio Raspberry Cake: A Delightful Spring Indulgence

This Pistachio Raspberry Cake is a stunning dessert that combines nutty pistachios with tangy raspberries, perfect for any gathering.

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Prep Time 45

Cook Time 35

Cooling Time 15

Total Time 1 35

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

250 g Unsalted Butter Ensure it’s softened for easier creaming.
240 g Golden Caster Sugar You can substitute with regular caster sugar if necessary.
1 tsp Vanilla Extract Consider using vanilla bean paste for a richer taste.
4 large Eggs Essential for structure and leavening the cake.
150 g Plain Flour Swap for a gluten-free blend for a gluten-free version.
2 tsp Baking Powder Acts as a leavening agent.
0.25 tsp Sea Salt Enhances the cake's flavor.
100 g Shelled Pistachios Finely ground; substitutes can be ground almonds or hazelnuts.

For the Buttercream

175 g Softened Unsalted Butter Essential for a smooth and creamy texture.
280 g Sifted Icing Sugar Always sieve to prevent clumps.
2 tbsp Smooth Pistachio Cream Boosts the pistachio flavor in the buttercream.
0.5 tsp Fine Sea Salt Enhances the buttercream's flavor.
1 tsp Lemon Juice Brightens the buttercream flavor.

For the Assembly

3 tbsp Raspberry Jam Feel free to switch with strawberry or cherry jam.
250 g Fresh Raspberries Gorgeous for decoration and delightful in taste.
2 tbsp Chopped Pistachios Toasting enhances their flavor.
Fresh Mint Sprigs Adds a final touch of color and freshness.

Equipment

Electric mixer
Mixing bowls
Food Processor
Cake tins
Parchment Paper
Spatula
Cooling rack

Method

Step-by-Step Instructions

Preheat your oven to 160°C fan/180°C conventional/355°F and prepare two 20cm (8-inch) round cake tins.
In a mixing bowl, cream softened unsalted butter and golden caster sugar together until light and fluffy.
Add vanilla extract and crack in large eggs one at a time, mixing until smooth.
In a food processor, grind shelled pistachios; sift together plain flour and baking powder, then fold in ground pistachios and sea salt.
Divide the batter between the prepared cake tins and bake for about 35 minutes, until golden brown.
While cooling, prepare the buttercream by mixing softened unsalted butter and sifted icing sugar until fluffy; mix in pistachio cream, salt, and lemon juice.
Once cooled, assemble the cake by spreading buttercream and raspberry jam between layers, and finish with remaining buttercream on top.
Decorate with fresh raspberries, chopped pistachios, and mint sprigs for an elegant presentation.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 42gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 700IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Use room temperature butter for easier creaming and gentle folding of dry ingredients to keep the cake light and airy. Experiment with ingredients for creative variations.

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