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Pistachio Raspberry Cake: A Deliciously Nutty and Fruity Delight

If you're looking for a show-stopping dessert that's both nutty and fruity, this Pistachio Raspberry Cake is a must-try! Featuring the rich, buttery flavor of pistachios paired with the tart sweetness of raspberries, this cake is perfect for special occasions or simply indulging in a slice of heaven at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 -10 servings
Ingredients Method

Ingredients
  

For the Cake:
  • 250 g 16 tablespoons + 1 ½ tablespoons unsalted butter, softened
  • 240 g 1 cup + ¼ scant cup golden caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g 1 cup & ¼ scant cup plain flour
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 100 g ¾ cup pistachios, ground finely in a food processor
For the Buttercream:
  • 175 g 13 tablespoons + 1 tsp unsalted butter, softened
  • 280 g 2 + ⅓ cups icing sugar, sifted
  • 2 tbsp smooth pistachio cream
  • ½ tsp fine sea salt
  • 1 tsp lemon juice
For Decoration:
  • 3 tbsp raspberry jam
  • 250 g roughly 2 cups fresh raspberries
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Method
 

  1. Step 1: Preheat and Prepare
  2. Preheat your oven to 160°C (Fan). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: Make the Cake Batter
  1. In a large bowl, cream together the softened butter and sugar using a handheld or stand mixer for 3-5 minutes until the mixture becomes pale, smooth, and fluffy.
  2. Add the vanilla extract and mix again.
  3. Incorporate the eggs one at a time, ensuring the batter is smooth before adding the next.
  4. Sift in the flour and baking powder, then add salt and finely ground pistachios.
  5. Gently fold the ingredients together until just combined.
Step 3: Bake the Cakes
  1. Divide the batter evenly between the prepared cake tins.
  2. Smooth the surface with a spatula.
  3. Bake for about 35 minutes or until a skewer inserted into the center comes out clean.
  4. Let the cakes cool in the tins for 15 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Buttercream
  1. In a large bowl, beat the softened butter and sifted icing sugar until pale and fluffy.
  2. Add pistachio cream, salt, and lemon juice, then beat again.
  3. Taste and adjust the lemon juice if needed.
Step 5: Assemble the Cake
  1. Place one cake layer on a flat plate.
  2. Pipe half the buttercream on top and spread the raspberry jam evenly.
  3. Place the second cake layer on top and spread the remaining buttercream.
Step 6: Decorate and Serve
  1. Garnish with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
  2. Slice, serve, and enjoy!