Description
This pistachio raspberry cake blends nutty flavors and fresh raspberries in a moist, buttery sponge with smooth pistachio buttercream.
Ingredients
250 g unsalted butter, softened
240 g golden caster sugar
1 teaspoon vanilla extract
4 large eggs
150 g plain flour
2 teaspoons baking powder
¼ teaspoon fine sea salt
100 g shelled pistachios
175 g unsalted butter, softened
280 g sifted icing sugar
2 tablespoons smooth pistachio cream
½ teaspoon fine sea salt
1 teaspoon lemon juice
3 tablespoons raspberry jam
250 g fresh raspberries
2 tablespoons roughly chopped pistachios
Sprigs of fresh mint
Instructions
Preheat oven to 160°C fan (180°C conventional) or 355°F. Grease and line two 20cm loose-bottom round cake tins.
Cream together 250 g butter and sugar for 3-5 mins until light and mousse-like. Add vanilla extract and mix.
Add eggs one at a time, whisking well after each until smooth.
Grind pistachios to fine crumb.
Sift flour and baking powder, add salt and ground pistachios, fold into wet mix just combined.
Divide batter evenly into tins, smooth tops.
Bake about 35 minutes until risen and skewer clean. Cool 15 minutes in tins, then on wire rack.
Beat 175 g butter and icing sugar until pale and voluminous. Add pistachio cream, salt, lemon juice; beat and taste.
Pipe half buttercream on one cake, spread raspberry jam over it leaving edges clear.
Top with second cake, pipe or spread remaining buttercream evenly.
Decorate with raspberries, mint sprigs, chopped pistachios. Serve and enjoy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 35
- Sodium: 120
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 95