Description
A Pistachio Raspberry Cake with moist pistachio sponge layers, tangy raspberry jam, and a smooth pistachio buttercream frosting. Topped with fresh raspberries, chopped pistachios, and mint, this cake is perfect for celebrations.
Ingredients
For the Cake
250 g unsalted butter, softened (2 sticks + 1 1/2 tbsp)
240 g golden caster sugar (1 cup + 2 tbsp)
1 tsp vanilla extract
4 large eggs
150 g plain flour (1 1/4 cups)
2 tsp baking powder
1/4 tsp fine sea salt
100 g shelled pistachios (3/4 cup)
For the Buttercream
175 g unsalted butter, softened (13 tbsp + 1 tsp)
280 g sifted icing sugar (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
250 g fresh raspberries (2 cups)
2 tbsp chopped pistachios
Fresh mint sprigs
Instructions
1. Preheat oven to 355°F (180°C conventional / 160°C fan). Grease and line 2 × 20 cm round tins.
2. Cream butter and sugar with a mixer for 3–5 minutes until light and fluffy. Add vanilla extract.
3. Add eggs one at a time, mixing well after each addition.
4. Grind pistachios into a fine meal using a food processor.
5. Sift flour and baking powder, then add salt and ground pistachios. Fold into wet mixture until just combined.
6. Divide batter evenly between tins, smooth tops, and bake for about 35 minutes.
7. Cool in tins 15 minutes, then transfer to wire rack to cool completely.
8. Prepare buttercream: cream butter and icing sugar until pale and fluffy.
9. Add pistachio cream, lemon juice, and salt. Beat until smooth and spreadable.
10. Place one sponge on a plate. Pipe or spread half the buttercream on top.
11. Spread jam over buttercream, keeping slightly away from edges.
12. Top with the second sponge, then cover with remaining buttercream.
13. Decorate with fresh raspberries, chopped pistachios, and mint sprigs before serving.
Notes
Cool cakes fully before frosting to avoid melting buttercream.
For extra flavor, bake sponges a day ahead and chill before decorating.
Frozen raspberries can be used in filling but fresh are best for topping.
Store cake in airtight container in fridge up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg