Description
Indulge in the delightful combination of pistachios and raspberries with this Pistachio Raspberry Cake. A moist and flavorful cake layered with pistachio buttercream and adorned with fresh raspberries, this dessert is sure to impress your guests.
Ingredients
Units
Scale
For the cake:
- 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
- 1/4 tsp fine sea salt
- 100 g shelled pistachios
For the buttercream:
- 175 g softened unsalted butter
- 280 g sifted icing sugar
- 2 tbsp smooth pistachio cream
- 1/2 tsp fine sea salt
- 1 tsp lemon juice
To decorate:
- 3 tbsp raspberry jam
- 250 g fresh raspberries
- 2 tbsp chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat the oven: Preheat to 160°C Fan/180°C conventional oven/355°F. Grease and line two 20cm round cake tins.
- Cream butter and sugar: Cream together butter and sugar until light and mousse-like. Add vanilla.
- Add eggs: Incorporate eggs one at a time until smooth.
- Prepare pistachios: Grind pistachios into fine crumbs.
- Combine dry ingredients: Sift flour and baking powder, add salt and ground pistachios, fold together.
- Bake: Divide batter into tins, bake for 35 minutes, then cool.
- Make buttercream: Cream butter and icing sugar, add pistachio cream, salt, and lemon juice.
- Assemble: Layer cakes with buttercream and jam, top with raspberries, mint, and pistachios.
Notes
- For accurate measurements, it’s recommended to weigh ingredients.
- Store in airtight container in fridge for up to 3 days.
- Freeze sponges and icing separately for up to 3 months.
- Can make cake a day ahead; bring to room temperature before serving.
- Use Persian pistachios for vibrant green color.
- Experiment with different fruits and jams for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg
