Description
This Pistachio Raspberry Cake combines the nutty richness of pistachios with the fruity tartness of raspberries, creating a visually stunning and delicious dessert perfect for special occasions.
Ingredients
For the Cake:
- 250g unsalted butter, softened (16 tablespoons)
- 240g golden caster sugar (1 cup + 2 tbsp)
- 1 teaspoon vanilla extract
- 4 large eggs
- 150g plain flour (1 cup + 1/4 scant cup)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 100g shelled pistachios (¾ cup)
For the Buttercream:
- 175g softened unsalted butter (13 tablespoons + 1 tsp)
- 280g sifted icing sugar (2 ⅓ cups)
- 2 tablespoons smooth pistachio cream
- ½ teaspoon fine sea salt
- 1 teaspoon lemon juice
For the Decoration:
- 3 tablespoons raspberry jam
- 250g fresh raspberries (roughly 2 cups)
- 2 tablespoons chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat & Prepare the Cake Tins: Preheat oven to 160°C. Grease and line two 20cm round cake tins.
- Make the Cake Batter: Cream butter and sugar, add vanilla, then eggs. Grind pistachios, sift flour, baking powder, salt, fold in pistachios.
- Bake the Cake: Divide batter, bake for 25-30 mins. Cool cakes on wire rack.
- Prepare the Buttercream: Cream butter and sugar, add pistachio cream, salt, lemon juice, mix until smooth.
- Assemble the Cake: Pipe buttercream on one cake, add raspberry jam, top with second cake, cover with remaining buttercream.
- Decorate the Cake: Top with raspberries, pistachios, mint.
- Serve & Enjoy: Slice and serve.
Notes
- Pistachio Cream: Use pistachio paste or smooth nut butter as a substitute.
- Cake Variations: Add whipped cream or mascarpone cheese for a richer twist.
- Milk Options: Substitute butter with a dairy-free option for vegan diets.
- Raspberry Jam: Use high-quality jam when fresh raspberries are out of season.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
