Pistachio Raspberry Cake

This Pistachio Raspberry Cake is a stunning and flavorful dessert that combines the rich nuttiness of pistachios with the tart sweetness of raspberries. With moist pistachio sponge layers, a luscious pistachio buttercream, and a vibrant raspberry jam filling, this cake is as beautiful as it is delicious. Finished with fresh raspberries, chopped pistachios, and a touch of mint, it’s perfect for any celebration or special occasion.

Why You’ll Love This Recipe

• Perfect Flavor Combination – The nutty pistachio sponge pairs beautifully with the tangy raspberry filling.
• Moist and Tender Cake – The use of ground pistachios and butter creates a soft, rich texture.
• Elegant and Eye-Catching – A beautiful green and pink cake topped with fresh berries and herbs.
• Great for Special Occasions – Ideal for birthdays, afternoon tea, or celebrations.
• Homemade Yet Impressive – Simple ingredients come together to create a bakery-quality cake.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pistachio Cake

• Plain flour
• Baking powder
• Fine sea salt
• Golden caster sugar
• Unsalted butter (softened)
• Large eggs
• Pistachios (ground)
• Vanilla extract
• Lemon juice

For the Pistachio Buttercream

• Unsalted butter (softened)
• Icing sugar
• Pistachio cream (smooth)

For the Filling & Decoration

• Raspberry jam
• Fresh raspberries
• Chopped pistachios
• Fresh mint sprigs

Directions

1. Prepare the Pistachio Cake

1. Preheat the Oven – Set your oven to 350°F (175°C) and grease two 8-inch cake pans. Line with parchment paper.
2. Grind the Pistachios – Blend 100g of pistachios into a fine meal (but not a paste).
3. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
4. Cream the Butter and Sugar – Beat butter and golden caster sugar until light and fluffy.
5. Add Eggs & Flavoring – Mix in eggs, vanilla extract, and lemon juice one at a time.
6. Combine Wet and Dry – Gently fold in the dry ingredients until well combined.
7. Bake – Divide the batter between the cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Completely – Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.

2. Make the Pistachio Buttercream

1. Beat the Butter – In a bowl, beat butter until creamy.
2. Add Icing Sugar – Gradually add icing sugar and continue beating.
3. Incorporate Pistachio Cream – Mix in the pistachio cream until smooth and fluffy.

3. Assemble the Cake

1. Spread the Filling – Place one cake layer on a plate. Spread a layer of pistachio buttercream, then a layer of raspberry jam.
2. Stack and Frost – Place the second cake layer on top and spread the remaining buttercream over the top and sides.
3. Decorate – Garnish with fresh raspberries, chopped pistachios, and mint sprigs.

4. Serve and Enjoy

• Slice and serve at room temperature for the best texture.

Servings and Timing

• Yield: 8 servings
• Preparation Time: 30 minutes
• Baking Time: 30 minutes
• Cooling & Decorating: 30 minutes
• Total Time: 1 hour 30 minutes

Variations

• Chocolate Pistachio Cake – Add 2 tbsp cocoa powder to the batter for a rich twist.
• Almond-Pistachio Mix – Substitute half the pistachios with ground almonds for a nutty variation.
• Coconut Version – Add shredded coconut to the buttercream for extra flavor.
• Citrus Twist – Add orange or lime zest to enhance the brightness of the flavors.
• Lighter Option – Use Greek yogurt in place of some butter for a slightly lighter cake.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps well in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw and frost before serving.
• Reheating: Not necessary—best served fresh or at room temperature.

FAQs

Can I use store-bought pistachio cream?

Yes! Store-bought pistachio cream works well, but homemade is always an option.

How do I make pistachio cream at home?

Blend roasted pistachios with a little sugar and oil until smooth.

Why is my cake too dense?

Overmixing the batter or using too much flour can make the cake dense. Mix gently for a lighter texture.

Can I use frozen raspberries?

Yes, but thaw and drain them before using to prevent excess moisture.

What can I use instead of golden caster sugar?

Regular caster sugar or fine granulated sugar works well as a substitute.

How do I keep my cake moist?

Do not overbake, and store it properly in an airtight container.

Can I make this cake ahead of time?

Yes! Bake the cake layers in advance and frost just before serving.

What type of pistachios should I use?

Use unsalted, raw pistachios for the best flavor and texture.

Can I use a different frosting?

Yes! Cream cheese frosting or white chocolate ganache pairs beautifully with this cake.

What pairs well with this cake?

A cup of green tea, coffee, or sparkling wine complements the flavors beautifully.

Conclusion

This Pistachio Raspberry Cake is a perfect combination of nutty, fruity, and creamy flavors, making it a truly special dessert. With its vibrant green hue, soft texture, and tangy raspberry contrast, this cake is as delicious as it is beautiful. Try this recipe for your next celebration and impress your guests with its delicate yet indulgent flavors!

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