Go Back

Pistachio Raspberry Cake

A luxurious dessert featuring layers of moist pistachio-infused cake filled with raspberry jam and topped with smooth pistachio buttercream, perfect for any special occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 250 g unsalted butter, softened
  • 240 g golden caster sugar Also known as superfine sugar in America
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 100 g shelled pistachios Ground to a fine crumb
Buttercream Ingredients
  • 175 g softened unsalted butter
  • 280 g sifted icing sugar
  • 2 tbsp smooth pistachio cream
  • ½ tsp fine sea salt
  • 1 tsp lemon juice
Filling and Topping
  • 3 tbsp raspberry jam
  • 250 g fresh raspberries
  • 2 tbsp roughly chopped pistachios
  • Sprigs fresh mint

Method
 

Preparation
  1. Preheat the oven to 160°C Fan/180°C conventional oven/355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper.
  2. In a large bowl, cream together the softened butter and golden caster sugar for about 3-5 minutes until light, smooth, and mousse-like.
  3. Add the vanilla extract and mix to incorporate.
  4. Incorporate the eggs one at a time, whisking until well combined.
  5. In a food processor, grind the shelled pistachios to a fine crumb.
  6. Sift in the plain flour and baking powder, followed by fine sea salt and ground pistachios. Fold gently to maintain airiness.
  7. Distribute the batter evenly between the prepared cake tins and smooth the surface.
Baking
  1. Bake in the preheated oven for about 35 minutes, until risen and a skewer comes out clean. Cool in tins for 15 minutes, then turn onto a wire rack to cool completely.
Buttercream Preparation
  1. In a large bowl, cream together the softened unsalted butter and sifted icing sugar until pale and fluffy.
  2. Mix in the pistachio cream, salt, and lemon juice. Adjust to taste.
Assembling the Cake
  1. Once the cakes are cooled, place one layer on a serving plate. Use a piping bag to apply half of the buttercream on top.
  2. Spread raspberry jam on top, avoiding the edges. Place the second cake layer on top, then top with remaining buttercream.
  3. Decorate with fresh raspberries, mint sprigs, and sprinkle with chopped pistachios.

Notes

For added texture, consider adding whole pistachios into the batter or as a topping. Variations can include using different fruit jams or gluten-free flour for dietary needs.