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–+ servings
Pistachio Raspberry Cake

Delight in Pistachio Raspberry Cake: A Celebration of Flavor

This Pistachio Raspberry Cake features a moist pistachio sponge, creamy buttercream, and tangy raspberry jam for a delightfully indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 g Unsalted Butter softened
  • 200 g Golden Caster Sugar
  • 1 teaspoon Vanilla Extract avoid artificial essence
  • 3 large Eggs
  • 250 g Plain Flour all-purpose flour in the US
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 100 g Shelled Pistachios or ground for added texture
For the Buttercream
  • 150 g Icing Sugar sifted
  • 100 g Smooth Pistachio Cream homemade or store-bought
  • 1 tablespoon Lemon Juice
For the Filling and Decoration
  • 200 g Raspberry Jam or substitute with other jams
  • 100 g Fresh Raspberries for decoration
  • 50 g Chopped Pistachios for decoration
  • a few Sprigs of Fresh Mint optional garnish

Equipment

  • electric mixer
  • 8-inch round cake tins
  • Parchment Paper
  • Spatula
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 160°C fan (180°C conventional) and grease and line two 8-inch round cake tins with parchment paper.
  2. Cream together the butter and sugar for about 4-5 minutes until light and fluffy.
  3. Mix in vanilla extract and eggs until fully incorporated.
  4. Combine the dry ingredients in a separate bowl and fold them into the wet mixture.
  5. Divide the batter between the tins and bake for approximately 35 minutes.
  6. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack.
Buttercream and Assembly
  1. Prepare the buttercream by beating softened butter and gradually adding icing sugar, pistachio cream, and lemon juice until fluffy.
  2. Place one layer of cake on a platter, spread raspberry jam and buttercream, then add the second layer and cover the cake with remaining buttercream.
  3. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure butter is softened for proper creaming; avoid overmixing once you add flour to keep the cake fluffy.

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