Pistachio Raspberry Cake

If you’re looking for a dessert that feels like a warm hug, let me share my beloved Pistachio Raspberry Cake with you! This recipe is a delightful combination of moist pistachio layers filled with sweet buttercream and fruity raspberry jam. It’s perfect for any occasion—from busy weeknights when you need a pick-me-up to family gatherings where you want to impress. Each slice brings together the nutty flavor of pistachios and the tartness of fresh raspberries, making it an instant favorite!

This cake not only looks beautiful but is also surprisingly easy to make. Trust me, once you try it, you’ll want to bake it over and over again!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pistachio and raspberry is simply divine. You’ll love how these flavors complement each other!
• Easy to Prepare: Don’t worry if you’re not an expert baker. This recipe is straightforward and fun to make!
• Perfect for Any Occasion: Whether it’s a birthday party or just a treat for yourself, this cake fits right in.
• Make-Ahead Convenience: You can bake the cakes in advance and assemble them later—great for busy schedules!
• Family-Friendly Appeal: Everyone will enjoy this cake, making it a wonderful dessert to share with loved ones.

Ingredients You’ll Need

Gathering your ingredients is half the fun! This Pistachio Raspberry Cake uses simple, wholesome ingredients that you might already have in your pantry. Let’s take a look at what you’ll need:

• 250 g unsalted butter, softened (16 tablespoons (2 sticks + 1 1/2 tablespoons))
• 240 g golden caster sugar (also known as superfine sugar in America) (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)
• 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
• 3 tbsp raspberry jam
• 250 g roughly 2 cups fresh raspberries
• 2 tbsp roughly chopped pistachios
• Sprigs of fresh mint

Variations

The beauty of this recipe lies in its flexibility! You can easily make swaps or add your twist to suit your taste. Here are some ideas:

• Add More Fruits: Swap out some raspberries for other berries like blueberries or strawberries for a fun mix!
• Experiment with Flavors: Try adding almond extract instead of vanilla for a different nutty flavor profile.
• Change Up the Frosting: Use cream cheese frosting instead of buttercream for a tangy twist.
• Make It Gluten-Free: Substitute all-purpose flour with a gluten-free blend, and enjoy this treat without worry!

How to Make Pistachio Raspberry Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 160c Fan/180c conventional oven/355F. Greasing and lining two 20cm loose-based round cake tins will ensure our cakes come out perfectly without sticking.

Step 2: Cream Butter and Sugar

In a large bowl, combine your softened butter and golden caster sugar using a handheld mixer or stand mixer fitted with the paddle attachment. Beat them together for about 3–5 minutes until the mixture becomes lighter in color and super smooth. This step is crucial as it incorporates air into the batter, giving your cake that light, fluffy texture we all love!

Step 3: Add the Eggs

Now it’s time to add the eggs—one at a time! Mix each egg into the batter until completely smooth before adding the next one. This helps emulsify everything beautifully.

Step 4: Prepare the Pistachios

Using a food processor or blender, grind the shelled pistachios into fine crumbs. You want them to resemble ground almonds or almond meal. This will give our cake that delicious nutty flavor!

Step 5: Combine Dry Ingredients

Sift in the plain flour and baking powder along with fine sea salt and ground pistachios into your batter. Gently fold everything together until just combined; be careful not to overmix as we want our cake light and airy.

Step 6: Bake Your Cakes

Divide your batter equally between your prepared tins, smoothing down the surface evenly with a spatula or spoon. Bake in your preheated oven for about 35 minutes—until well-risen and golden brown! Insert a skewer into the center; if it comes out clean, they’re done.

Step 7: Cool Down

After baking, let your cakes cool in the tins for about 15 minutes before transferring them onto a wire rack. Don’t worry if they lose some green color on top; what matters is how vibrant they are inside!

Step 8: Make Buttercream

While our cakes cool down fully, let’s whip up some delightful buttercream! In a large bowl, cream together softened unsalted butter with sifted icing sugar until pale and fluffy. Adding smooth pistachio cream, salt, and lemon juice should amplify those flavors beautifully—adjust based on your taste!

Step 9: Assemble Your Cake

Once cooled completely, place one layer on a flat plate and pipe half of that lovely buttercream on top. Spread raspberry jam carefully on top—don’t go too near the edges! Place the second layer on top followed by remaining buttercream.

Step 10: Decorate

Finally, decorate with fresh raspberries, sprigs of mint, and those roughly chopped pistachios. And voilà! Your stunning Pistachio Raspberry Cake is ready to be enjoyed!

Step 11: Watch & Learn

If you’re still feeling unsure about any steps, check out the video below for visual guidance—they can be super helpful!

Now grab yourself a slice of this delicious creation—enjoy every bite!

Pro Tips for Making Pistachio Raspberry Cake

Baking can be a delightful adventure, and with these helpful tips, you’ll be well on your way to creating the perfect Pistachio Raspberry Cake!

• Use room temperature ingredients: Allow your butter and eggs to sit out before starting. This helps them blend more smoothly into the batter for a light and fluffy cake.
• Measure accurately: Use a kitchen scale for precise measurements, especially for ingredients like flour and sugar. This ensures consistent results every time you bake.
• Don’t overmix the batter: Once you add the flour and ground pistachios, mix just until combined. Overmixing can lead to a dense cake rather than a moist and airy one.
• Check for doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A skewer inserted into the center should come out clean or with just a few crumbs attached.
• Cool cakes completely: Ensure that your cakes are completely cooled before frosting. This prevents the buttercream from melting and maintains its beautiful texture.

How to Serve Pistachio Raspberry Cake

Presenting your Pistachio Raspberry Cake beautifully enhances its appeal, making it perfect for gatherings or special occasions.

Garnishes

• Fresh mint leaves: A few sprigs of fresh mint not only add color but also provide a refreshing contrast to the sweetness of the cake.
• Edible flowers: Consider adding edible flowers like pansies or nasturtiums for a stunning visual touch that elevates the overall presentation.

Side Dishes

• Vanilla ice cream: A scoop of creamy vanilla ice cream complements the nuttiness of the pistachios and adds a delightful contrast to the tartness of raspberries.
• Whipped coconut cream: Light and fluffy whipped coconut cream is a great dairy-free option that pairs wonderfully with this cake, enhancing its richness without overpowering it.
• Berry compote: A warm berry compote made from mixed berries provides an extra layer of fruity flavor that beautifully harmonizes with the raspberry jam in the cake.
• Coffee or herbal tea: Serve your cake alongside freshly brewed coffee or herbal tea for a perfect balance of flavors that invite guests to linger over dessert.

Now you’re all set to enjoy this scrumptious Pistachio Raspberry Cake! It’s not just a treat for your taste buds; it’s also sure to impress anyone you share it with. Happy baking!

Make Ahead and Storage

This Pistachio Raspberry Cake is perfect for meal prep and can be made ahead of time for gatherings or special occasions. With its delightful flavors and textures, this cake not only tastes amazing but also stores well!

Storing Leftovers

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• If your kitchen is warm, consider refrigerating the cake to maintain its freshness.
• For best results, cover the cake with plastic wrap to prevent it from drying out.

Freezing

• To freeze the cake, wrap each layer tightly in plastic wrap and then in aluminum foil.
• It can be frozen for up to 3 months.
• Thaw the cake overnight in the refrigerator before serving.

Reheating

• If you prefer a warm slice, gently reheat individual pieces in the microwave for about 10-15 seconds.
• Alternatively, place a slice in a preheated oven at 150°C (300°F) for about 5 minutes.

FAQs

Here are some common questions about making this delicious Pistachio Raspberry Cake!

Can I use unsalted pistachios instead of shelled ones for the Pistachio Raspberry Cake?

Absolutely! Unsalted pistachios are perfect for this recipe. Just ensure they are shelled and finely ground.

How can I ensure my Pistachio Raspberry Cake stays moist?

To keep your Pistachio Raspberry Cake moist, avoid overbaking it and store any leftovers properly. Adding a touch of simple syrup before frosting can also help maintain moisture.

What can I substitute for raspberry jam in the Pistachio Raspberry Cake?

You can use other fruit jams like strawberry or cherry if you prefer. Just make sure it’s smooth and spreadable!

Can I make this Pistachio Raspberry Cake gluten-free?

Yes! You can substitute plain flour with a gluten-free all-purpose flour blend that includes xanthan gum.

Final Thoughts

I hope you enjoy making this delightful Pistachio Raspberry Cake as much as I do! Its vibrant colors and luscious flavors make it truly special. Whether you’re celebrating an occasion or simply treating yourself, this cake brings joy to every bite. I’m excited for you to try it; happy baking!