Pistachio Raspberry Cake

A burst of vibrant green and pink greets you as you slice into this luscious cake, promising a delightful blend of flavors. The Pistachio Raspberry Cake transforms a simple gathering into a celebration, with its rich butter and nutty pistachio notes beautifully complemented by the tartness of fresh raspberries. It takes about an hour of hands-on preparation time and yields a stunning dessert that is as pleasing to the eye as it is to the palate.

This recipe is perfect for those special occasions, from birthdays to afternoon teas. You can make the cake layers ahead of time and store them in the fridge until you’re ready to assemble.

Why You’ll Love This Recipe

• The combination of pistachios and raspberries creates a unique and delightful flavor contrast.
• A moist texture comes from mixing simple ingredients expertly.
• The vibrant colors make it a stunning centerpiece for any table.
• It utilizes straightforward techniques that even novice bakers can master.

What You’ll Need

Here’s everything you’ll need to create this delicious cake.

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
• ¼ 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
• ½ tsp fine sea salt
• 1 tsp lemon juice

For Assembling

• 3 tbsp raspberry jam
• 250 g roughly 2 cups fresh raspberries
• 2 tbsp roughly chopped pistachios
• Sprigs of fresh mint

Golden caster sugar is light and mixes well into batters.

Substitutions & Swaps

• Substitute unsalted butter with margarine for dairy-free.
• Use almond flour instead of plain flour for a nutty flavor.
• Swap fresh raspberries for frozen if out of season.
• Vanilla bean paste can replace vanilla extract for enhanced flavor.

How to Make It

Follow these simple steps to create your Pistachio Raspberry Cake.

Preheat and Prepare

Preheat the oven to 160°C Fan/180°C conventional oven/355°F and grease and line 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside.

Cream and Mix

In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3-5 minutes – or until the mixture is lighter in color and completely smooth. Add the vanilla extract and mix again.

Add Eggs One by One

Add the eggs, one at a time, whisking until the batter is completely smooth.

Process Pistachios

In a food processor or blender, grind the pistachios into a fine crumb, like the texture of ground almonds.

Combine Dry Ingredients

Sift in the flour and baking powder before adding the salt and ground pistachios. Fold in carefully until just combined.

Divide and Smooth Batter

Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer.

Bake and Cool

Bake for about 35 minutes – or until well risen and a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.

Prepare the Buttercream

Meanwhile, in a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt, and lemon juice, and beat again. Taste and adjust the lemon, as needed.

Assemble the Cake

Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream on top in an even layer. Use a palette knife to spread the jam on top in a smooth and even layer – take care not to go too near the edges. Top with the second cake, followed by the remaining buttercream.

Garnish and Serve

Decorate with fresh raspberries, sprigs of fresh mint, and chopped pistachios. Enjoy!

How to Store It

Fridge: store for 3-4 days in an airtight container.
Freezer: yes, wrap well to avoid freezer burn.
Reheat: not recommended; best served cold.

Tips for Best Results

• Ensure your butter is truly softened for easy mixing.
• Be gentle when folding in dry ingredients to maintain fluffiness.
• Use fresh raspberries for the best flavor and presentation.
• Adjust the sweetness of the buttercream by tasting as you go.

Serving Suggestions

• Serve at afternoon tea gatherings with friends.
• Pair with a scoop of vanilla ice cream for dessert.
• Present on birthdays for a stunning cake option.