Baking a Pistachio Raspberry Cake is a delightful way to combine nutty flavors with the tart and juicy essence of raspberries. This cake not only captivates the eye with its vibrant colors but also delights the palate with its unique flavor profile. Whether it’s for a special occasion or just a fun baking project, this recipe is sure to impress!

Why Make This Recipe

The Pistachio Raspberry Cake is a perfect choice for anyone looking to explore bold flavors in their dessert. The combination of pistachios and raspberries creates a delightful balance between sweet and tangy. Additionally, the cake is surprisingly easy to make, making it accessible for both novice and experienced bakers. It’s a wonderful dessert to serve at parties, or simply to indulge yourself and your family. The delightful buttercream adds a rich finish to the layers of cake, making each bite a treat.

How to Make Pistachio Raspberry Cake

With a step-by-step guide, creating your very own Pistachio Raspberry Cake can be a simple and rewarding experience. Below, you’ll find everything you need to makeover your dessert table with this stunning cake.

Ingredients

• 250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 ½ tablespoons)
• 240 g golden caster sugar (1 cup + 2 tbsp)
• 1 tsp vanilla extract
• 4 large eggs
• 150 g plain flour (1 cup & ¼ scant cup)
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 100 g shelled pistachios (¾ cup)
• 175 g softened unsalted butter (13 tablespoons + 1 tsp)
• 280 g sifted icing sugar (2 + ⅓ cups)
• 2 tbsp smooth pistachio cream
• ½ tsp fine sea salt
• 1 tsp lemon juice
• 3 tbsp raspberry jam
• 250 g roughly 2 cups fresh raspberries
• 2 tbsp roughly chopped pistachios
• Sprigs of fresh mint

Directions

1. Preheat the oven to 160°C fan/180°C conventional (355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
2. In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and golden caster sugar together for about 3-5 minutes, until the mixture is lighter in color and smooth.
3. Add the vanilla extract and mix once more.
4. Incorporate the eggs one at a time, whisking until the batter is completely smooth.
5. In a food processor or blender, grind the shelled pistachios into a fine crumb, resembling almond meal.
6. Sift in the plain flour, baking powder, and add the fine sea salt along with the ground pistachios. Gently fold these ingredients together until just combined.
7. Divide the batter evenly between the two prepared tins. Smooth over the surface with a spatula to ensure an even layer.
8. Bake for about 35 minutes, or until the cake is well-risen and a skewer inserted into the center comes out clean.
9. Let the cakes cool in their tins for 15 minutes before turning them out onto a wire rack. Allow them to cool completely. Note that the green color on the outside might fade slightly, but don’t worry—it will remain vibrant inside.
10. Meanwhile, prepare the buttercream. In another bowl with a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and sifted icing sugar until pale and fluffy.
11. Add the pistachio cream, fine sea salt, and lemon juice, beating until combined. Adjust the lemon juice to taste.
12. Once the cakes are cool, place one layer on a flat plate. Spoon half of the buttercream into a piping bag and pipe it evenly on top of the first layer.
13. Smooth the raspberry jam over the buttercream, making sure not to spill out the sides.
14. Carefully place the second cake layer on top, then spread the remaining buttercream over the top.
15. Finally, decorate your cake with fresh raspberries, sprigs of fresh mint, and a sprinkle of chopped pistachios for a beautiful finish. Enjoy!

Pro Tips for Success with Pistachio Raspberry Cake

1. Use Fresh Ingredients: Ensure that your ingredients are fresh. Fresh eggs and good-quality butter make a significant difference in baking.
2. Don’t Overmix: When combining the dry ingredients with the wet, be careful not to overmix to ensure a light cake texture.
3. Egg Temperature: Let your eggs come to room temperature before mixing; this helps with even blending.
4. Store Properly: Keep your raspberry jam in the fridge to maintain its freshness until you’re ready to use it in the cake.
5. Level the Cakes: Make sure to level your cakes using a palette knife or cake leveler to ensure even layering.

Flavor Variations for Pistachio Raspberry Cake

1. Chocolate Drizzle: Add a chocolate ganache on top for a rich flavor and a visual treat.
2. Lemon Zest: Incorporate lemon zest into the cake batter for an additional citrusy spark.
3. Additional Berries: Mix in other berries like blueberries or strawberries for a mixed-berry delight.
4. Chai Spices: Adding a hint of cinnamon, cardamom, or nutmeg can introduce a warm spice note to the cake.
5. Flavored Icing: Experiment with different nut pastes such as hazelnut or almond instead of pistachio cream in the buttercream.

Serving Suggestions for Pistachio Raspberry Cake

Serve your Pistachio Raspberry Cake slices alongside a dollop of whipped cream or vanilla ice cream to enhance the flavors. A cup of freshly brewed tea or coffee pairs beautifully with each slice, making for a perfect afternoon treat. Don’t forget to garnish each plate with a few extra fresh raspberries or mint leaves for a beautiful presentation.

Storage and Freezing Instructions for Pistachio Raspberry Cake

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in a freezer-safe bag. They can remain frozen for up to two months. When you’re ready to enjoy, simply thaw the cake at room temperature for a few hours before serving.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|——————|————|
| Calories | 320 |
| Protein | 4g |
| Carbohydrates | 40g |
| Fat | 17g |
| Fiber | 2g |
| Sodium | 150mg |

FAQ About Pistachio Raspberry Cake

How can I make the cake gluten-free?

You can substitute the plain flour with a gluten-free flour blend. Make sure to check that the baking powder is gluten-free as well.

Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before using. This prevents excess moisture from altering the cake’s texture.

What can I do if my cakes deflate after baking?

If your cakes deflate after baking, it may be due to overmixing or opening the oven door too early. Try to keep the oven door closed until the baking time is complete.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers, wrap them well, and store them in the refrigerator for a day, or freeze them for up to two months before icing.

Is there a dairy-free version of this cake?

Yes, you can use dairy-free butter substitutes for the cake and buttercream. Ensure that the pistachio cream does not contain dairy as well.

Final Thoughts

Baking a Pistachio Raspberry Cake is a joyful and rewarding process that results in a beautiful and flavorful dessert. The blend of nutty pistachios with tangy raspberries delivers a charming experience for both the baker and the guests at the table. Enjoy your baking and be ready for compliments!

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