Description

This Pistachio Raspberry Cake is a celebration of flavor and color. With a moist pistachio-infused cake, layered with creamy pistachio buttercream and tangy raspberry jam, it’s a delightful treat for any occasion.

Ingredients

Scale

Cake:

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

Pistachio Buttercream:

175 g Softened Unsalted Butter
280 g Sifted Icing Sugar
2 tbsp Smooth Pistachio Cream
0.5 tsp Fine Sea Salt
1 tsp Lemon Juice

Assembly:

3 tbsp Raspberry Jam
250 g Fresh Raspberries
2 tbsp Chopped Pistachios
Fresh Mint Sprigs

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Instructions

Preheat Oven: Preheat oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm round cake tins.
Cream Butter and Sugar: In a bowl, cream butter and sugar until light and fluffy.
Add Eggs: Mix in vanilla extract and eggs one at a time until smooth.
Prepare Batter: Grind pistachios, sift flour and baking powder, fold in pistachios and salt until combined.
Bake: Divide batter between tins, bake for about 35 minutes until golden and cooked through.
Make Buttercream: Cream butter and icing sugar, add pistachio cream, salt, and lemon juice.
Assemble Cake: Spread buttercream on one cake layer, add raspberry jam, top with second layer. Decorate with raspberries, pistachios, and mint.

Notes

Ensure all ingredients are at room temperature for best results.
You can substitute pistachios with other nuts if desired.
Adjust sweetness and saltiness to taste preference.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 180mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg