If you’re looking for a show-stopping dessert that’s both nutty and fruity, this Pistachio Raspberry Cake is a must-try! Featuring the rich, buttery flavor of pistachios paired with the tart sweetness of raspberries, this cake is perfect for special occasions or simply indulging in a slice of heaven at home.
Why You’ll Love This Pistachio Raspberry Cake
- Perfect Flavor Combination: The nutty richness of pistachios pairs beautifully with the sweet and tangy raspberries.
- Moist and Tender Texture: Thanks to the buttery cake base and creamy frosting.
- Visually Stunning: The vibrant green pistachios and bright red raspberries make this cake a feast for the eyes.
- Simple Yet Elegant: Despite its fancy appearance, the cake is easy to make with simple ingredients.
Ingredients You’ll Need
For the Cake:
- 250g (16 tablespoons + 1 ½ tablespoons) unsalted butter, softened
- 240g (1 cup + ¼ scant cup) golden caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 150g (1 cup & ¼ scant cup) plain flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100g (¾ cup) pistachios, ground finely in a food processor
For the Buttercream:
- 175g (13 tablespoons + 1 tsp) unsalted butter, softened
- 280g (2 + ⅓ cups) icing sugar, sifted
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
For Decoration:
- 3 tbsp raspberry jam
- 250g (roughly 2 cups) fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Step-By-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 160°C (Fan). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: Make the Cake Batter
- In a large bowl, cream together the softened butter and sugar using a handheld or stand mixer for 3-5 minutes until the mixture becomes pale, smooth, and fluffy.
- Add the vanilla extract and mix again.
- Incorporate the eggs one at a time, ensuring the batter is smooth before adding the next.
- Sift in the flour and baking powder, then add salt and finely ground pistachios.
- Gently fold the ingredients together until just combined.
Step 3: Bake the Cakes
- Divide the batter evenly between the prepared cake tins.
- Smooth the surface with a spatula.
- Bake for about 35 minutes or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 15 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Buttercream
- In a large bowl, beat the softened butter and sifted icing sugar until pale and fluffy.
- Add pistachio cream, salt, and lemon juice, then beat again.
- Taste and adjust the lemon juice if needed.
Step 5: Assemble the Cake
- Place one cake layer on a flat plate.
- Pipe half the buttercream on top and spread the raspberry jam evenly.
- Place the second cake layer on top and spread the remaining buttercream.
Step 6: Decorate and Serve
- Garnish with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
- Slice, serve, and enjoy!
Helpful Tips for Perfect Pistachio Raspberry Cake
- Use Fresh Ingredients: Fresh raspberries and high-quality pistachios enhance the flavor.
- Room Temperature Butter and Eggs: This helps create a smooth and airy batter.
- Don’t Overmix: Gently fold the batter to keep the cake light and fluffy.
- Cool Completely: Let cakes cool before adding frosting to avoid melting.
Serving Suggestions
- With a Cup of Tea: Enjoy a slice with a hot cup of green tea or coffee.
- As a Celebration Cake: Perfect for birthdays, anniversaries, or holidays.
- With a Side of Ice Cream: A scoop of vanilla ice cream complements the nutty flavor beautifully.
Storing and Freezing
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
Common Questions
1. Can I use frozen raspberries?
Yes, but thaw and pat them dry to prevent excess moisture.
2. What can I substitute for pistachio cream?
You can use almond butter or omit it for a simpler buttercream.
3. Can I make this cake gluten-free?
Yes, substitute plain flour with a gluten-free flour blend.
Pistachio Raspberry Cake: A Deliciously Nutty and Fruity Delight
If you’re looking for a show-stopping dessert that’s both nutty and fruity, this Pistachio Raspberry Cake is a must-try! Featuring the rich, buttery flavor of pistachios paired with the tart sweetness of raspberries, this cake is perfect for special occasions or simply indulging in a slice of heaven at home.
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
Ingredients
For the Cake:
- 250g (16 tablespoons + 1 ½ tablespoons) unsalted butter, softened
- 240g (1 cup + ¼ scant cup) golden caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 150g (1 cup & ¼ scant cup) plain flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100g (¾ cup) pistachios, ground finely in a food processor
For the Buttercream:
- 175g (13 tablespoons + 1 tsp) unsalted butter, softened
- 280g (2 + ⅓ cups) icing sugar, sifted
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
For Decoration:
- 3 tbsp raspberry jam
- 250g (roughly 2 cups) fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 160°C (Fan). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: Make the Cake Batter
- In a large bowl, cream together the softened butter and sugar using a handheld or stand mixer for 3-5 minutes until the mixture becomes pale, smooth, and fluffy.
- Add the vanilla extract and mix again.
- Incorporate the eggs one at a time, ensuring the batter is smooth before adding the next.
- Sift in the flour and baking powder, then add salt and finely ground pistachios.
- Gently fold the ingredients together until just combined.
Step 3: Bake the Cakes
- Divide the batter evenly between the prepared cake tins.
- Smooth the surface with a spatula.
- Bake for about 35 minutes or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 15 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Buttercream
- In a large bowl, beat the softened butter and sifted icing sugar until pale and fluffy.
- Add pistachio cream, salt, and lemon juice, then beat again.
- Taste and adjust the lemon juice if needed.
Step 5: Assemble the Cake
- Place one cake layer on a flat plate.
- Pipe half the buttercream on top and spread the raspberry jam evenly.
- Place the second cake layer on top and spread the remaining buttercream.
Step 6: Decorate and Serve
- Garnish with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
- Slice, serve, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes