Pistachio Raspberry Cake
Indulge in the exquisite flavors of this Pistachio Raspberry Cake, a delightful dessert that beautifully marries the nutty essence of pistachios with the tart sweetness of fresh raspberries. This cake is perfect for any occasion, whether it’s a birthday celebration or an afternoon tea gathering. With its moist pistachio sponge layers, creamy buttercream frosting, and vibrant raspberry jam, this treat is sure to impress your guests and elevate your dessert experience. Easy to prepare with straightforward instructions, this cake is accessible for bakers of all skill levels. Garnish with fresh raspberries and mint for an eye-catching finish that makes every slice a feast for the eyes and palate.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 250 g unsalted butter, softened
- 240 g golden caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios
- 175 g softened unsalted butter
- 280 g sifted icing sugar
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
- 3 tbsp raspberry jam
- 250 g fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat the oven to 160°C Fan/180°C conventional (355°F). Grease and line two 20cm round cake tins.
- Cream softened butter and golden caster sugar until light and fluffy. Add vanilla and mix well.
- Incorporate eggs one at a time, mixing thoroughly after each addition.
- Grind shelled pistachios into a fine crumb using a food processor. Fold ground pistachios into the batter along with sifted flour, baking powder, and salt.
- Divide the batter between prepared tins and bake for 35 minutes or until a skewer comes out clean.
- Allow cakes to cool before assembling with buttercream made by creaming softened butter with icing sugar, pistachio cream, salt, and lemon juice.
- Layer cakes with buttercream and raspberry jam, finishing with decoration of fresh raspberries and chopped pistachios.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 30g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://goldenrecipetime.com/pistachio-raspberry-cake/