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.

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

  1. 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.
  2. Add the vanilla extract and mix again.
  3. Incorporate the eggs one at a time, ensuring the batter is smooth before adding the next.
  4. Sift in the flour and baking powder, then add salt and finely ground pistachios.
  5. Gently fold the ingredients together until just combined.

Step 3: Bake the Cakes

  1. Divide the batter evenly between the prepared cake tins.
  2. Smooth the surface with a spatula.
  3. Bake for about 35 minutes or until a skewer inserted into the center comes out clean.
  4. 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

  1. In a large bowl, beat the softened butter and sifted icing sugar until pale and fluffy.
  2. Add pistachio cream, salt, and lemon juice, then beat again.
  3. Taste and adjust the lemon juice if needed.

Step 5: Assemble the Cake

  1. Place one cake layer on a flat plate.
  2. Pipe half the buttercream on top and spread the raspberry jam evenly.
  3. Place the second cake layer on top and spread the remaining buttercream.

Step 6: Decorate and Serve

  1. Garnish with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
  2. 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.

Print
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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: 810 servings 1x

Ingredients

Scale

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

  1. 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.
  2. Add the vanilla extract and mix again.
  3. Incorporate the eggs one at a time, ensuring the batter is smooth before adding the next.
  4. Sift in the flour and baking powder, then add salt and finely ground pistachios.
  5. Gently fold the ingredients together until just combined.

Step 3: Bake the Cakes

  1. Divide the batter evenly between the prepared cake tins.
  2. Smooth the surface with a spatula.
  3. Bake for about 35 minutes or until a skewer inserted into the center comes out clean.
  4. 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

  1. In a large bowl, beat the softened butter and sifted icing sugar until pale and fluffy.
  2. Add pistachio cream, salt, and lemon juice, then beat again.
  3. Taste and adjust the lemon juice if needed.

Step 5: Assemble the Cake

  1. Place one cake layer on a flat plate.
  2. Pipe half the buttercream on top and spread the raspberry jam evenly.
  3. Place the second cake layer on top and spread the remaining buttercream.

Step 6: Decorate and Serve

  1. Garnish with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
  2. Slice, serve, and enjoy!
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

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