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The Ultimate Pistachio Raspberry Cake: A Masterpiece of Flavor and Texture

The Ultimate Pistachio Raspberry Cake: A Masterpiece of Flavor and Texture
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This Pistachio Raspberry Cake is a showstopper dessert featuring layers of moist pistachio sponge, sweet pistachio buttercream, and fruity raspberry jam. Topped with fresh raspberries, chopped pistachios, and mint, it’s perfect for special occasions or a luxurious treat anytime.

Ingredients

Scale

For the Cake:

  • 250 g (16 tbsp) unsalted butter, softened

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

  • 1 tsp vanilla extract

  • 4 large eggs

  • 150 g (1 ¼ cups) plain flour

  • 2 tsp baking powder

  • ¼ tsp fine sea salt

  • 100 g (¾ cup) shelled pistachios

For the Buttercream:

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

  • 280 g (2 ⅓ cups) sifted icing sugar

  • 2 tbsp smooth pistachio cream

  • ½ tsp fine sea salt

  • 1 tsp lemon juice

To Decorate:

  • 3 tbsp raspberry jam

  • 250 g (≈ 2 cups) fresh raspberries

  • 2 tbsp roughly chopped pistachios

  • Sprigs of fresh mint

Instructions

1. Prepare the Cake:

  1. Preheat oven to 160°C fan / 180°C conventional (355°F). Grease and line two 20 cm (8-inch) loose-based round cake tins.

  2. Cream butter and sugar with a hand or stand mixer for 3–5 minutes until light, smooth, and mousse-like. Add vanilla and mix.

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

  4. Grind pistachios in a food processor until fine like almond meal. Sift flour and baking powder, add salt and ground pistachios, and fold into the batter gently.

  5. Divide batter between the two tins and smooth the surface. Bake 35 minutes or until a skewer comes out clean. Cool in tins 15 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Buttercream:

  1. Cream butter and icing sugar until pale and fluffy.

  2. Add pistachio cream, salt, and lemon juice, then beat again. Adjust lemon to taste.

3. Assemble the Cake:

  1. Place one cake layer on a serving plate. Pipe and spread half of the buttercream evenly.

  2. Spread raspberry jam on top carefully, leaving a small border.

  3. Place the second cake layer on top and spread the remaining buttercream.

  4. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.

Notes

  • Pistachio Color: The outside may fade slightly while baking, but the interior will remain vibrant.

  • Folding: Fold the flour and ground pistachios gently to maintain a light sponge.

  • Jam Layer: Keep the jam away from the edges to prevent it from spilling out.

  • Make Ahead: The cake can be assembled a few hours ahead and kept in the fridge, making it perfect for entertaining.

Find it online: https://chocotune.com/the-ultimate-pistachio-raspberry-cake-a-masterpiece-of-flavor-and-texture/