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Pistachio Raspberry Cake Recipe

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4.2 from 14 reviews

This Pistachio Raspberry Cake is a beautifully vibrant, moist layered cake featuring finely ground pistachios in the batter and a luscious pistachio buttercream filling with fresh raspberries and a hint of lemon. Perfect for elegant occasions or a special treat, it marries nutty richness with fresh fruity tartness in every bite.

Ingredients

Cake Batter

  • 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

Assembly & Decoration

  • 3 tbsp raspberry jam
  • 250 g fresh raspberries (roughly 2 cups)
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Instructions

  1. Prepare cake tins: Preheat your 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 and set aside.
  2. Cream butter and sugar: In a large bowl using a handheld or stand mixer with paddle attachment, beat the softened butter and golden caster sugar together for 3-5 minutes until light in color, smooth, and mousse-like. Add vanilla extract and mix until combined.
  3. Add eggs: Add eggs one at a time, beating well after each addition until the batter is completely smooth and uniform.
  4. Grind pistachios: Using a food processor or blender, grind the shelled pistachios until you achieve a fine crumb similar to ground almonds.
  5. Combine dry ingredients: Sift together flour and baking powder, then add the sea salt and ground pistachios. Fold these dry ingredients carefully into the wet batter until just combined to maintain lightness.
  6. Divide and smooth batter: Evenly pour the batter between the two prepared tins, smoothing the surface with a spatula or back of a spoon to create an even layer.
  7. Bake cakes: Bake the cakes in the preheated oven for about 35 minutes, or until risen and a skewer inserted in the center comes out clean. Cool in tins for 15 minutes, then transfer to a wire rack to cool completely. Note: the greenish outer color may fade slightly but the interior remains vibrant.
  8. Make buttercream: With a mixer, cream together the softened butter and sifted icing sugar until pale and increased in volume. Add pistachio cream, salt, and lemon juice, then beat again. Adjust lemon to taste.
  9. Assemble cake: Place one cooled cake layer on a flat plate. Pipe half the buttercream evenly over the top. Spread raspberry jam gently over the buttercream, avoiding the edges to prevent dripping but leaving the jam visible. Top with the second cake layer, then spread or pipe the remaining buttercream on top.
  10. Decorate: Garnish the finished cake with fresh raspberries, sprigs of fresh mint, and roughly chopped pistachios for a beautiful presentation.
  11. Enjoy: Slice and serve this delightful pistachio raspberry cake for a nutty, fruity dessert experience. The recipe includes a helpful instructional video.

Notes

  • The slight greenish color of the pistachio cake may fade after baking but will still be vibrantly green inside.
  • Ensure the cakes are completely cool before assembling to prevent the buttercream from melting.
  • Adjust lemon juice in the buttercream to balance sweetness and add brightness.
  • Using superfine or golden caster sugar helps achieve a lighter, fluffier cake texture.
  • For a more intense pistachio flavor, you can lightly toast the pistachios before grinding.
  • If pistachio cream isn’t available, you can substitute with a good-quality pistachio paste.

Find it online: https://cookedbysarah.com/pistachio-raspberry-cake-recipe/