Pistachio Raspberry Cake
Indulge in the delightful flavors of our Pistachio Raspberry Cake, a moist and vibrant dessert that seamlessly combines the nutty richness of pistachios with the tart sweetness of fresh raspberries. Perfect for any occasion—be it a busy weeknight treat or a show-stopping centerpiece at family gatherings—this cake is sure to impress. With layers of fluffy cake filled with delicious buttercream and raspberry jam, each slice offers a taste of bliss. Plus, this recipe is surprisingly easy to follow, making it ideal for bakers of all skill levels. Treat yourself to this scrumptious delight today!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Not Specified
Ingredients
Scale
- 250 g unsalted butter, softened
- 240 g golden caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios
- 175 g softened unsalted butter
- 280 g sifted icing sugar
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat your oven to 160°C (fan) / 180°C (conventional) / 355°F and prepare two 20cm round cake tins by greasing and lining them.
- In a large bowl, cream together softened butter and golden caster sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Grind shelled pistachios into fine crumbs and fold them into the batter along with sifted flour, baking powder, and salt.
- Divide the batter between tins and bake for about 35 minutes or until a skewer comes out clean.
- Allow cakes to cool in tins for 15 minutes before transferring to wire racks.
- Prepare buttercream by creaming softened unsalted butter with icing sugar, then mix in pistachio cream, salt, and lemon juice.
- Once cooled, assemble the cake by layering the first cake with half of the buttercream and raspberry jam, then top with the second layer and remaining buttercream.
- Decorate with fresh raspberries, chopped pistachios, and mint leaves.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 357
- Sugar: 27g
- Sodium: 114mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Find it online: https://kitchensecretstips.com/pistachio-raspberry-cake/