Description
This Pistachio Raspberry Cake is a stunning dessert that combines soft, nutty pistachio sponge layers with a luscious pistachio buttercream and a sweet-tart raspberry jam filling. Finished with fresh raspberries, chopped pistachios, and mint, it’s a beautiful and flavorful centerpiece for any celebration or afternoon tea.
Ingredients
For the Cake:
- 250g unsalted butter, softened (16 tbsp + 1 1/2 tbsp)
- 240g golden caster sugar (1 cup + 2 tbsp)
- 1 tsp vanilla extract
- 4 large eggs
- 150g plain flour (approx. 1 1/4 cups)
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 100g pistachios, finely ground (3/4 cup)
For the Buttercream:
- 175g unsalted butter, softened (13 tbsp + 1 tsp)
- 280g icing sugar, sifted (approx. 2 1/3 cups)
- 2 tbsp smooth pistachio cream
- 1/2 tsp fine sea salt
- 1 tsp lemon juice
To Decorate:
- 3 tbsp raspberry jam
- 250g fresh raspberries (approx. 2 cups)
- 2 tbsp roughly chopped pistachios
- Fresh mint sprigs
Instructions
Preheat oven to 160°C fan / 180°C conventional (355°F). Grease and line two 20cm round cake tins.
Cream butter and sugar until fluffy. Add vanilla and mix well.
Add eggs one at a time, whisking to incorporate.
Sift in flour, baking powder, salt, and ground pistachios. Gently fold to combine.
Divide batter evenly between tins. Bake for 35 minutes, or until a skewer inserted comes out clean.
Cool in tins for 15 minutes, then transfer to a wire rack to cool completely.
For buttercream: Beat butter and icing sugar until smooth. Add pistachio cream, salt, and lemon juice; mix until creamy.
Assemble: Place one cake on a serving plate. Pipe or spread half the buttercream, add raspberry jam, then top with second cake and the remaining buttercream.
Decorate with fresh raspberries, chopped pistachios, and mint sprigs
Notes
- Pistachio cream can be found in specialty stores or online; alternatively, use pistachio paste.
- Cake can be made a day ahead and stored in the fridge—bring to room temperature before serving.
