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Pistachio Raspberry Cake

Pistachio Raspberry Cake: A Bright Twist for Any Occasion

Pistachio Raspberry Cake is a vibrant, delicious dessert perfect for any occasion.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 250 g Unsalted Butter Softened
  • 240 g Golden Caster Sugar Can replace with superfine sugar
  • 1 tsp Vanilla Extract Opt for pure or vanilla bean paste
  • 4 Large Eggs Add one at a time for even mixing
  • 150 g Plain Flour Substitute with all-purpose if needed
  • 2 tsp Baking Powder Provides leavening
  • 0.25 tsp Fine Sea Salt Balances sweetness
  • 100 g Shelled Pistachios Ground to fine
For the Buttercream
  • 175 g Unsalted Butter Essential for frosting
  • 280 g Icing Sugar Sift before use
  • 2 tbsp Smooth Pistachio Cream Can substitute with pistachio paste
  • 0.5 tsp Fine Sea Salt Enhances sweetness
  • 1 tsp Lemon Juice Adjust to taste
For Decoration
  • 3 tbsp Raspberry Jam Can substitute with strawberry jam
  • 250 g Fresh Raspberries For flavor and presentation
  • 2 tbsp Chopped Pistachios For garnish
  • Fresh Mint Sprigs For decoration

Equipment

  • Oven
  • Mixing Bowl
  • Cake tins
  • wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 160°C (fan) or 180°C (conventional).
  2. Grease and line two 20cm round cake tins with parchment paper.
  3. Beat the softened butter and golden caster sugar together until light and fluffy, about 3-5 minutes.
  4. Add the large eggs one at a time, ensuring each one is fully incorporated before the next.
  5. Sift the plain flour, baking powder, and fine sea salt into the mixture. Fold in ground pistachios until just combined.
  6. Divide the batter evenly between the prepared cake tins and smooth the tops. Bake for 35 minutes until a skewer comes out clean.
  7. Allow the cakes to cool in the tins for 15 minutes before transferring to wire racks.
  8. Cream the unsalted butter with sifted icing sugar until light and fluffy. Mix in the pistachio cream, salt, and lemon juice until smooth.
  9. Assemble cake layers with buttercream and raspberry jam, frosting the top with the rest of the buttercream.
  10. Garnish with fresh raspberries, chopped pistachios, and fresh mint sprigs.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 450IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Store your Pistachio Raspberry Cake in an airtight container for up to 3 days at room temperature.

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