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Pistachio Raspberry Cake

Decadent Pistachio Raspberry Cake That Captivates Hearts

This Pistachio Raspberry Cake is a beautifully balanced dessert with nutty pistachios and tart raspberries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter Softened for easier creaming
  • 240 g Golden Caster Sugar Can substitute with regular caster sugar
  • 1 tsp Vanilla Extract Consider using vanilla bean paste for intense flavor
  • 4 large Eggs Acts as a leavening agent
  • 150 g Plain Flour Can be replaced with a gluten-free blend
  • 2 tsp Baking Powder A leavening agent
  • ¼ tsp Sea Salt Balances the overall flavors
  • 100 g Shelled Pistachios Ground for flavor and moisture
For the Buttercream
  • 175 g Softened Unsalted Butter Essential for smooth buttercream
  • 280 g Sifted Icing Sugar Always sieve to avoid clumps
  • 2 tbsp Smooth Pistachio Cream Enhances flavor
  • ½ tsp Fine Sea Salt
  • 1 tsp Lemon Juice Brightens flavor
For the Filling and Decoration
  • 3 tbsp Raspberry Jam Can swap with strawberry or cherry jam
  • 250 g Fresh Raspberries Use for decoration
  • 2 tbsp Chopped Pistachios Toasting enhances flavor
  • Fresh Mint Sprigs For decoration

Equipment

  • Mixing bowl
  • Electric mixer
  • Oven
  • Spatula
  • baking tins
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Pistachio Raspberry Cake
  1. Preheat your oven to 160°C fan (180°C conventional or 355°F). Grease and line two 20cm round baking tins with parchment paper.
  2. Combine softened unsalted butter and golden caster sugar in a large mixing bowl and beat until light and fluffy.
  3. Incorporate vanilla extract and eggs one at a time until fully combined.
  4. Sift together flour, baking powder, and sea salt. Fold in ground pistachios and then mix into the wet batter.
  5. Divide the batter evenly into the prepared tins and bake for approximately 35 minutes.
  6. Prepare the buttercream by creaming butter and icing sugar, then mix in pistachio cream, salt, and lemon juice.
  7. Once cooled, assemble the cake by layering with buttercream and raspberry jam, then frost both layers.
  8. Decorate with raspberries, chopped pistachios, and fresh mint sprigs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Ensure your butter is at room temperature for optimal mixing. Allow cakes to cool completely before assembling.

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