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Pistachio Raspberry Cake

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A vibrant cake combining nutty pistachios with fresh raspberries, perfect for parties or special occasions.

Ingredients

  • 250 g Unsalted Butter, softened
  • 240 g Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 4 large Eggs
  • 150 g Plain Flour
  • 2 tsp Baking Powder
  • 0.25 tsp Sea Salt
  • 100 g Shelled Pistachios, ground
  • 175 g Softened Unsalted Butter (for buttercream)
  • 280 g Sifted Icing Sugar
  • 2 tbsp Smooth Pistachio Cream
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Lemon Juice
  • 3 tbsp Raspberry Jam
  • 250 g Fresh Raspberries
  • 2 tbsp Chopped Pistachios (for garnish)
  • Fresh Mint Sprigs (for garnish)

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line two 20 cm round cake tins.
  2. Grind 100 g shelled pistachios to a fine crumb. Set aside.
  3. In a bowl, beat 250 g softened unsalted butter with 240 g caster sugar until light and fluffy.
  4. Add 1 tsp vanilla and beat in eggs one at a time, mixing well after each addition.
  5. Sift 150 g plain flour, 2 tsp baking powder, and 0.25 tsp sea salt into the wet mix.
  6. Gently fold in the ground pistachios, being careful not to over mix.
  7. Divide the batter evenly between the two tins and smooth the tops.
  8. Bake for 20-25 minutes or until a skewer comes out clean. Cool in tins for 10 minutes, then turn out on a rack to cool fully.
  9. For the buttercream, beat 175 g softened butter until smooth. Gradually add 280 g sifted icing sugar and beat until light.
  10. Add 2 tbsp smooth pistachio cream, 0.5 tsp fine sea salt, and 1 tsp lemon juice. Beat until smooth and spreadable.
  11. Place one cake layer on a plate, spread 1.5 tbsp raspberry jam over it, and add a layer of buttercream.
  12. Top with the second cake layer and cover the whole cake with the remaining buttercream.
  13. Arrange fresh raspberries on top and sprinkle with 2 tbsp chopped pistachios. Add mint sprigs for garnish.

Notes

Use room temperature ingredients for a smoother batter. Keep the cake in a cool place or in the fridge if warm.

Find it online: https://zestuni.site/pistachio-raspberry-cake-celebration-of-flavor-and-color/