why make this recipe
This cake brings bright color and fresh taste. The green pistachios and red raspberries make it look beautiful. The cake is soft and the buttercream is nutty and smooth. It is good for a party or a special day.
introduction
This Pistachio Raspberry Cake mixes nutty pistachio flavor with fresh raspberries. It is not hard to make. For another simple cake idea, see the delicious banana coffee cake recipe which also uses easy steps and clear instructions.
Ingredients :
- 250 g Unsalted Butter (Ensure it’s softened for easier creaming.)
- 240 g Golden Caster Sugar (Add sweetness and slightly color.)
- 1 tsp Vanilla Extract (Can replace with vanilla bean paste for more intensity.)
- 4 large Eggs (Acts as leavening agent and adds structure.)
- 150 g Plain Flour (Can substitute with gluten-free blend.)
- 2 tsp Baking Powder (Leavening agent.)
- 0.25 tsp Sea Salt (Enhances flavor balance.)
- 100 g Shelled Pistachios (Ground adds flavor, color, and moisture.)
- 175 g Softened Unsalted Butter (Needed for smooth buttercream.)
- 280 g Sifted Icing Sugar (Adds sweetness; always sieve.)
- 2 tbsp Smooth Pistachio Cream (Enhances flavor in the buttercream.)
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice (Enhances flavor of buttercream.)
- 3 tbsp Raspberry Jam (Adds a fruity layer between cake.)
- 250 g Fresh Raspberries (For decoration and flavor.)
- 2 tbsp Chopped Pistachios (For garnish.)
- Fresh Mint Sprigs (For garnish.)
how to make Pistachio Raspberry Cake
This section gives a quick plan. You will bake the cake layers, make pistachio buttercream, add jam, and decorate with raspberries and chopped pistachios.
Directions :
- Preheat the oven to 180°C (350°F). Grease and line two 20 cm round cake tins.
- Grind 100 g shelled pistachios to a fine crumb. Set aside.
- In a bowl, beat 250 g softened unsalted butter with 240 g caster sugar until light and fluffy.
- Add 1 tsp vanilla. Beat in eggs one at a time. Mix well after each egg.
- Sift 150 g plain flour, 2 tsp baking powder, and 0.25 tsp sea salt into the wet mix.
- Fold in the ground pistachios gently. Do not over mix.
- Divide batter evenly between the two tins. Smooth the tops.
- Bake for 20–25 minutes or until a skewer comes out clean. Cool in tins 10 minutes, then turn out on a rack to cool fully.
- For the buttercream, beat 175 g softened butter until smooth. Gradually add 280 g sifted icing sugar and beat until light.
- Add 2 tbsp smooth pistachio cream, 0.5 tsp fine sea salt, and 1 tsp lemon juice. Beat until smooth and spreadable.
- Place one cake layer on a plate. Spread 1.5 tbsp raspberry jam over it. Add a layer of buttercream.
- Top with the second cake layer. Cover the whole cake with the remaining buttercream.
- Arrange fresh raspberries on top and sprinkle 2 tbsp chopped pistachios. Add mint sprigs for a fresh look.
how to serve Pistachio Raspberry Cake
Slice the cake with a sharp knife for clean pieces. Serve at room temperature. This cake goes well with tea or coffee. Add a few extra raspberries on the plate for color.
how to store Pistachio Raspberry Cake
Keep the cake in a cool place or in the fridge if your room is warm. Store in an airtight cake box or cover with plastic wrap. Use within 3–4 days for best taste. If you freeze, wrap slices well and freeze up to 1 month. Thaw in the fridge overnight.
tips to make Pistachio Raspberry Cake
- Use room temperature eggs and butter for a smooth batter.
- Grind pistachios fine so the cake texture stays soft.
- Sift the icing sugar to avoid lumps in the buttercream.
- Warm the jam slightly for easy spreading.
- Chill the cake briefly after crumb coating to get a neater finish.
variation (if any)
- Add a little almond extract with the vanilla for more nutty flavor.
- Fold a handful of chopped white chocolate into the buttercream.
- Replace raspberries with strawberries for a different fruit note.
FAQs
Q: Can I use roasted pistachios?
A: Yes. Use unsalted roasted pistachios. They add more flavor. Taste and reduce added salt if needed.
Q: Can I make this cake gluten-free?
A: Yes. Replace plain flour with a 1-to-1 gluten-free flour blend. Check baking powder is gluten-free.
Q: Can I make the cake ahead?
A: Yes. Bake layers a day ahead and keep them wrapped in the fridge. Make buttercream the same day or store it in an airtight container for up to 2 days.
Q: How do I keep the raspberries from making the cake soggy?
A: Add the raspberries just before serving. Use jam as a thin barrier layer between cake and fruit.
Q: Can I use store-bought pistachio paste instead of pistachio cream?
A: Yes. Use a similar amount but taste the buttercream and adjust extra sugar or salt to balance sweetness.
Pistachio Raspberry Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant cake combining nutty pistachios with fresh raspberries, perfect for parties or special occasions.
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
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios, ground
- 175 g Softened Unsalted Butter (for buttercream)
- 280 g Sifted Icing Sugar
- 2 tbsp Smooth Pistachio Cream
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice
- 3 tbsp Raspberry Jam
- 250 g Fresh Raspberries
- 2 tbsp Chopped Pistachios (for garnish)
- Fresh Mint Sprigs (for garnish)
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two 20 cm round cake tins.
- Grind 100 g shelled pistachios to a fine crumb. Set aside.
- In a bowl, beat 250 g softened unsalted butter with 240 g caster sugar until light and fluffy.
- Add 1 tsp vanilla and beat in eggs one at a time, mixing well after each addition.
- Sift 150 g plain flour, 2 tsp baking powder, and 0.25 tsp sea salt into the wet mix.
- Gently fold in the ground pistachios, being careful not to over mix.
- Divide the batter evenly between the two tins and smooth the tops.
- Bake for 20-25 minutes or until a skewer comes out clean. Cool in tins for 10 minutes, then turn out on a rack to cool fully.
- For the buttercream, beat 175 g softened butter until smooth. Gradually add 280 g sifted icing sugar and beat until light.
- Add 2 tbsp smooth pistachio cream, 0.5 tsp fine sea salt, and 1 tsp lemon juice. Beat until smooth and spreadable.
- Place one cake layer on a plate, spread 1.5 tbsp raspberry jam over it, and add a layer of buttercream.
- Top with the second cake layer and cover the whole cake with the remaining buttercream.
- Arrange fresh raspberries on top and sprinkle with 2 tbsp chopped pistachios. Add mint sprigs for garnish.
Notes
Use room temperature ingredients for a smoother batter. Keep the cake in a cool place or in the fridge if warm.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
