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Pistachio Raspberry Cake

Pistachio Raspberry Cake

This Pistachio Raspberry Cake features layers of moist pistachio sponge sandwiched with sweet buttercream and fruity raspberry jam, finished with juicy raspberries and pistachios.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Baking
Cuisine British
Servings 8 slices
Calories 889 kcal

Equipment

  • handheld mixer
  • Stand Mixer
  • Food Processor
  • cake tins
  • spatula
  • piping bag

Ingredients
  

For the cake

  • 250 g unsalted butter, softened
  • 240 g golden caster sugar also known as superfine sugar in America
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 150 g plain flour
  • 2 teaspoon baking powder
  • 0.25 teaspoon fine sea salt
  • 100 g shelled pistachios

For the buttercream

  • 175 g softened unsalted butter
  • 280 g sifted icing sugar
  • 2 tablespoon smooth pistachio cream
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon lemon juice

To decorate

  • 3 tablespoon raspberry jam
  • 250 g fresh raspberries
  • 2 tablespoon roughly chopped pistachios
  • Sprigs of fresh mint

Instructions
 

Cake Preparation

  • Preheat the oven to 160c Fan/180c conventional oven/355F and grease and line 2 x 20cm loose-based round cake tins with non-stick baking paper.
  • In a large bowl, cream together the butter and sugar for about 3-5 minutes until lighter in colour and smooth.
  • Add the vanilla extract and mix again.
  • Add the eggs one at a time, whisking until completely smooth.
  • In a food processor, grind the pistachios into a fine crumb.
  • Sift in flour and baking powder, then add salt and ground pistachios. Fold carefully until just combined.
  • Divide batter equally between the prepared tins and smooth over the surface.
  • Bake for about 35 minutes until risen and a skewer comes out clean. Cool in tins for 15 minutes before transferring to a wire rack.

Buttercream Preparation

  • In a large bowl, cream together the butter and icing sugar until pale.
  • Add pistachio cream, salt, and lemon juice, and beat again. Adjust lemon to taste.

Assemble Cake

  • Once cooled, place one cake on a plate and pipe half the buttercream on top.
  • Spread the raspberry jam gently on top, then add the second cake.
  • Top with remaining buttercream and decorate with raspberries, mint, and chopped pistachios.

Notes

Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 3 days. For best flavor, serve at room temperature.

Nutrition

Serving: 1sliceCalories: 889kcalCarbohydrates: 96gProtein: 9gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 196mgSodium: 506mgPotassium: 301mgFiber: 5gSugar: 73gVitamin A: 1499IUVitamin C: 10mgCalcium: 119mgIron: 3mg
Keyword baking, cake, dessert, pistachio, Pistachio Raspberry Cake, raspberry
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