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Pistachio Raspberry Cake

This Pistachio Raspberry Cake is a moist and flavorful treat, harmonizing earthy pistachios with tart raspberries, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the cake
  • 250 g unsalted butter, softened Make sure it's at room temperature
  • 240 g golden caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs Room temperature
  • 150 g plain flour
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 100 g shelled pistachios Ground into a fine crumb
For the buttercream
  • 175 g softened unsalted butter Room temperature
  • 280 g sifted icing sugar
  • 2 tbsp smooth pistachio cream Can substitute with almond or hazelnut cream
  • ½ tsp fine sea salt
  • 1 tsp lemon juice
  • 3 tbsp raspberry jam
For decoration
  • 250 g fresh raspberries
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint for decoration

Method
 

Preparation
  1. Preheat your oven to 160°C Fan/180°C conventional/355°F. Grease and line two 20cm round cake tins with non-stick baking paper.
  2. In a large bowl, cream together the butter and sugar for about 3-5 minutes until it’s light and fluffy.
  3. Add the vanilla extract and mix. Then, add the eggs one at a time, whisking until fully combined.
  4. In a food processor, grind the pistachios into a fine crumb.
  5. Sift in the flour, baking powder, and salt, then fold in the ground pistachios until just combined.
  6. Divide the batter between the prepared tins, smoothing the tops with a spatula.
Baking
  1. Bake for about 35 minutes. The cake is done when a skewer comes out clean.
  2. Cool in tins for 15 minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
  1. While the cakes cool, make the buttercream by creaming together the softened butter and sifted icing sugar until pale.
  2. Add the pistachio cream, salt, and lemon juice; mix until smooth.
Assembly
  1. Place one cake layer on a plate. Pipe half the buttercream on top, then spread raspberry jam over it while being careful not to let it spill over the sides.
  2. Top with the second cake layer, then finish with the remaining buttercream.
  3. Decorate with fresh raspberries, sprigs of mint, and chopped pistachios. Enjoy!

Notes

This cake keeps well for about 3-4 days in the fridge. Cover it to maintain freshness. For longer storage, freeze individual slices wrapped tightly in plastic; they last about 3 months.