Pistachio Raspberry Cake: A Celebration of Flavor and Color
Pistachio Raspberry Cake: A Celebration of Flavor and Color featuring soft pistachio sponge layers, raspberry jam filling, and fresh berries for a vibrant homemade dessert.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Modern European / Fusion
- Diet: Vegetarian
Ingredients
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
1/4 tsp sea salt
100 g shelled pistachios (finely ground)
Pistachio Buttercream
175 g unsalted butter (softened)
280 g icing sugar (sifted)
2 tbsp pistachio cream
1/2 tsp sea salt
1 tsp lemon juice
Filling & Decoration
3 tbsp raspberry jam
250 g fresh raspberries
2 tbsp chopped pistachios
Fresh mint sprigs
Instructions
1. Prepare the Cake
Preheat oven to 160°C fan / 180°C conventional (355°F).
Grease and line two 20 cm (8-inch) cake tins.
Cream butter and sugar until light and fluffy (3–5 minutes).
Add vanilla and eggs one at a time, mixing well.
Fold in flour, baking powder, ground pistachios, and salt until just combined.
Divide batter evenly between tins.
Bake for ~35 minutes or until a skewer comes out clean.
Cool completely.
2. Make Pistachio Buttercream
Beat butter and icing sugar until pale and fluffy.
Add pistachio cream, salt, and lemon juice.
Mix until smooth and creamy.
3. Assemble the Cake
Place first sponge layer on a serving plate.
Spread buttercream over the top.
Add a layer of raspberry jam.
Place second sponge layer on top.
4. Decorate
Top with fresh raspberries.
Sprinkle chopped pistachios.
Add fresh mint sprigs.
Notes
Do not overmix batter to keep cake soft and airy.
Use high-quality pistachio cream for stronger flavor.
Let cakes cool completely before frosting.
Fresh raspberries balance the richness of the buttercream.
