Description

Pistachio Raspberry Cake is a vibrant and flavorful dessert that marries the nutty richness of pistachios with the tartness of fresh raspberries, making it perfect for any celebration.

Ingredients

Unsalted Butter (250 g)

Golden Caster Sugar (240 g)

Vanilla Extract (1 tsp)

Eggs (4 large)

Plain Flour (150 g)

Baking Powder (2 tsp)

Sea Salt (¼ tsp)

Shelled Pistachios (100 g

ground)

Softened Unsalted Butter (175 g)

Sifted Icing Sugar (280 g)

Smooth Pistachio Cream (2 tbsp)

Fine Sea Salt (½ tsp)

Lemon Juice (1 tsp)

Raspberry Jam (3 tbsp)

Fresh Raspberries (250 g)

Chopped Pistachios (2 tbsp)

Fresh Mint Sprigs

Instructions

Preheat the oven to 180°C (350°F) and grease two 8-inch round cake pans.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, and sea salt. Gradually fold into the wet mixture until combined.
Gently fold in the ground pistachios and divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the buttercream, beat the softened butter until creamy, then gradually add the sifted icing sugar, followed by the pistachio cream, sea salt, and lemon juice.
Once the cakes are completely cooled, spread Raspberry Jam on the top of one layer, then cover it with a layer of buttercream.
Place the second cake layer on top, then frost the top and sides of the cake with the remaining buttercream.
Garnish with fresh raspberries, chopped pistachios, and mint sprigs before serving.

Notes

Ensure the butter is softened to room temperature for easy creaming. For a gluten-free version, use a gluten-free flour blend.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 22 g
Sodium: 140 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: Pistachio Raspberry Cake, dessert, celebration cake, pistachio, raspberry, baking