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Pistachio Raspberry Cake Recipe

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3.9 from 70 reviews

This Pistachio Raspberry Cake is a delightful blend of rich buttery cake infused with crunchy pistachios and topped with a smooth pistachio buttercream. Complemented by fresh raspberries, raspberry jam, and a sprinkle of chopped pistachios, this elegant cake is perfect for special occasions or a luxurious afternoon treat.

Ingredients

For the Cake:

  • 250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1 1/2 tablespoons)
  • 240 g golden caster sugar (1 cup + 2 tbsp)
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour (1 cup & 1/4 scant cup)
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 100 g shelled pistachios (3/4 cup)

For the Buttercream:

  • 175 g softened unsalted butter (13 tablespoons + 1 tsp)
  • 280 g sifted icing sugar (2 + 1/3 cups)
  • 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 (roughly 2 cups)
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, cream the softened unsalted butter and golden caster sugar together until light and fluffy. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  2. Mix Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, and fine sea salt. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix.
  3. Add Pistachios: Fold the shelled pistachios gently into the batter to distribute them evenly throughout.
  4. Bake the Cake: Preheat your oven to 180°C (350°F). Grease and line your cake tin. Pour the batter into the prepared tin and bake for approximately 40-45 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool completely before decorating.
  5. Prepare the Buttercream: Beat the softened butter in a bowl until smooth. Gradually add the sifted icing sugar, continuing to beat until light and fluffy. Mix in the smooth pistachio cream, fine sea salt, and lemon juice until fully combined and creamy.
  6. Assemble the Cake: Once the cake is cooled, spread raspberry jam evenly over the top. Layer the buttercream generously on the cake’s surface.
  7. Decorate: Arrange the fresh raspberries on top of the buttercream, sprinkle with roughly chopped pistachios, and garnish with sprigs of fresh mint to finish.

Notes

  • Ensure butter and eggs are at room temperature for optimal mixing.
  • Use shelled pistachios without salt for the best flavor balance in the cake.
  • If you prefer, you can toast the pistachios lightly to enhance their flavor before folding into the batter.
  • Raspberry jam can be warmed slightly for easier spreading.
  • Store the cake covered in the refrigerator and bring to room temperature before serving for the best texture and taste.

Find it online: https://recipethrive.com/pistachio-raspberry-cake-recipe/