Name: Delicious Pistachio Raspberry Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: European Inspired
Ingredients: — For the Cake —; 250 g unsalted butter, softened (16 tbsp / 2 sticks + 1 1/2 tbsp); 240 g golden caster sugar (1 cup + 2 tbsp superfine sugar); 1 tsp vanilla extract; 4 large eggs; 150 g plain flour (1 1/4 cups); 2 tsp baking powder; 1/4 tsp fine sea salt; 100 g shelled pistachios (3/4 cup, finely ground); — For the Buttercream —; 175 g unsalted butter, softened (13 tbsp + 1 tsp); 280 g icing sugar, sifted (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 (about 2 cups); 2 tbsp chopped pistachios; Fresh mint sprigs

Description

A delicious pistachio raspberry cake with nutty sponge layers, silky pistachio buttercream, tangy jam, and fresh raspberries. Perfect for birthdays, teatime, or celebrations.

Ingredients

Scale

— For the Cake —

250 g unsalted butter, softened (16 tbsp / 2 sticks + 1 1/2 tbsp)

240 g golden caster sugar (1 cup + 2 tbsp superfine sugar)

1 tsp vanilla extract

4 large eggs

150 g plain flour (1 1/4 cups)

2 tsp baking powder

1/4 tsp fine sea salt

100 g shelled pistachios (3/4 cup, finely ground)

— For the Buttercream —

175 g unsalted butter, softened (13 tbsp + 1 tsp)

280 g icing sugar, sifted (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 (about 2 cups)

2 tbsp chopped pistachios

Fresh mint sprigs

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 355°F (180°C conventional / 160°C fan). Grease and line two 20 cm round cake tins.

2. Cream butter and sugar with a mixer for 3–5 minutes until pale and fluffy. Mix in vanilla.

3. Add eggs one at a time, mixing until smooth after each.

4. Grind pistachios finely. Sift flour and baking powder, then combine with pistachios and salt.

5. Fold dry ingredients into wet until just combined. Divide batter between tins and smooth tops.

6. Bake 35 minutes, or until a skewer inserted comes out clean. Cool in tins 15 minutes, then on a rack.

7. Beat butter and icing sugar for buttercream until pale and fluffy. Add pistachio cream, lemon juice, and salt. Whip again until smooth.

8. Place one sponge on a plate. Spread half the buttercream and top with raspberry jam.

9. Add second sponge and spread remaining buttercream on top.

10. Decorate with raspberries, chopped pistachios, and mint. Serve and enjoy.

Notes

Pipe a buttercream border before adding jam to prevent leakage.

Refrigerate sponges overnight before assembling for better texture.

Store cake in an airtight container in the fridge for 3 days.

Unfrosted sponges freeze well for up to 2 months.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: European Inspired

Nutrition

Serving Size: 1 slice
Calories: 395
Sugar: 29g
Sodium: 210mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg