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Pistachio Raspberry Cake

Pistachio Raspberry Cake

Experience the delightful combination of pistachios and raspberries in this festive cake.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 350 kcal

Ingredients
  

  • 250 g Unsalted Butter Ensure it’s softened for easier creaming.
  • 240 g Golden Caster Sugar Add sweetness and slightly color.
  • 1 tsp Vanilla Extract Can replace with vanilla bean paste for more intensity.
  • 4 large Eggs Acts as leavening agent and adds structure.
  • 150 g Plain Flour Can substitute with gluten-free blend.
  • 2 tsp Baking Powder Leavening agent.
  • 0.25 tsp Sea Salt Enhances flavor balance.
  • 100 g Shelled Pistachios Ground adds flavor, color, and moisture.
  • 175 g Softened Unsalted Butter Needed for smooth buttercream.
  • 280 g Sifted Icing Sugar Adds sweetness; always sieve.
  • 2 tbsp Smooth Pistachio Cream Enhances flavor in the buttercream.
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Lemon Juice Enhances flavor of buttercream.
  • 3 tbsp Raspberry Jam Adds a fruity layer between cake.
  • 250 g Fresh Raspberries For decoration and flavor.
  • 2 tbsp Chopped Pistachios For garnish.
  • 1 sprig Fresh Mint Sprigs For garnish.

Instructions
 

  • Begin by creaming the butter with golden caster sugar until light and fluffy.
  • Gradually add the eggs, mixing well after each addition.
  • In a separate bowl, combine the flour, baking powder, and sea salt.
  • Fold the dry mixture into the butter mixture carefully.
  • Gently incorporate ground pistachios and half of the raspberries.
  • Transfer to a prepared baking pan and bake at 180°C for 35 minutes.

Notes

Experience the delightful combination of pistachios and raspberries in this festive cake.
Keyword cake, dessert, pistachio, raspberry