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Pistachio Raspberry Cake Recipe
Emily

Pistachio Raspberry Cake

A delicate pistachio sponge layered with raspberry jam and pistachio buttercream, finished with fresh raspberries, chopped pistachios, and mint for an elegant dessert centerpiece.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: European
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g unsalted butter, softened
  • 240 g golden caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 100 g pistachios, finely ground
  • 175 g unsalted butter, softened (for buttercream)
  • 280 g icing sugar, sifted
  • 2 tbsp smooth pistachio cream
  • 1/2 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

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and golden caster sugar until light and fluffy.
  3. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, fine sea salt, and finely ground pistachios.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
  7. In a mixing bowl, beat the softened butter until creamy. Gradually add sifted icing sugar. Mix in pistachio cream, fine sea salt, and lemon juice until fluffy.
  8. Place one cake layer on a serving plate. Spread with raspberry jam and buttercream. Add second layer and repeat with jam and buttercream.
  9. Top with fresh raspberries, chopped pistachios, and sprigs of fresh mint before serving.

Notes

Use golden caster sugar for the best texture, but superfine sugar works as a substitute. For a stronger pistachio flavor, increase the pistachio cream in the buttercream. This cake pairs beautifully with tea or Prosecco.