Pistachio Raspberry Cake Delight

This pistachio raspberry cake layers moist, fragrant sponge with creamy pistachio buttercream and sweet-tart raspberry jam for a stunning dessert. The vibrant green cake creates a beautiful contrast with the ruby-red berries and makes an impressive centerpiece for any celebration.

I first made this for my sister's birthday gathering and the entire cake disappeared within minutes. The combination of pistachios and raspberries has since become my signature flavor pairing for special occasions.

Ingredients

• Unsalted butter: softens to the perfect consistency at room temperature for about 1 hour, creating a light and fluffy cake base
• Golden caster sugar: provides just the right sweetness while maintaining a fine texture that incorporates easily
• Vanilla extract: enhances the pistachio flavor without overwhelming it
• Large eggs: bind the ingredients and add richness to the sponge
• Plain flour: provides structure while allowing the pistachio flavor to shine
• Baking powder: ensures a good rise for a light texture
• Fine sea salt: balances the sweetness and enhances the nutty flavor
• Pistachios: ground finely provide the signature flavor and beautiful green color
• Icing sugar: creates a silky smooth buttercream without any grittiness
• Pistachio cream: intensifies the nutty flavor in the frosting
• Lemon juice: cuts through the richness of the buttercream
• Raspberry jam: adds a fruity tang that complements the pistachios
• Fresh raspberries: provide bursts of bright flavor and elegant decoration
• Chopped pistachios: add textural contrast and visual appeal
• Fresh mint: brings a pop of color and subtle freshness

Step-by-Step Instructions

Prepare The Pans:

Preheat your oven to 160C fan or 180C conventional and prepare two 20cm round cake tins by greasing thoroughly and lining with baking paper. Ensure the paper comes slightly up the sides for easy removal later.

Create Light And Fluffy Base:

Beat the softened butter and sugar together for a full 3-5 minutes until noticeably lighter in color and texture. This extended mixing incorporates air into the mixture which is crucial for a light sponge. Add vanilla and mix again to distribute the flavor evenly.

Add Eggs Gradually:

Incorporate eggs one at a time, mixing thoroughly between additions. This prevents the mixture from curdling and ensures a smooth, even batter. Take your time with this step as rushing can affect the final texture.

Fold In Dry Ingredients:

Sift the flour and baking powder directly into the bowl to remove any lumps before adding salt and ground pistachios. Use a gentle folding motion with a spatula to maintain the air bubbles you created earlier. Stop mixing as soon as the ingredients are combined to avoid a tough cake.

Bake To Perfection:

Divide the batter equally between the prepared tins using a kitchen scale for precision if available. Smooth the surface with a spatula for even baking. Bake for approximately 35 minutes until a skewer inserted comes out clean. The edges may brown slightly but the interior will maintain its vibrant green color.

Cool Completely:

Allow the cakes to rest in their tins for 15 minutes before carefully transferring to a wire rack. The cakes must cool completely before assembly to prevent the buttercream from melting. This takes approximately 1-2 hours depending on room temperature.

Prepare Luscious Buttercream:

Beat the softened butter until pale before gradually adding sifted icing sugar. Mix until light and fluffy before incorporating pistachio cream, salt and lemon juice. The addition of lemon brightens the flavor and balances the richness perfectly.

Assemble The Cake:

Place one completely cooled cake layer on a serving plate. Pipe half the buttercream in an even layer then carefully spread raspberry jam on top, leaving a small border around the edge. Top with the second cake layer and spread or pipe the remaining buttercream on top.

Add Final Flourish:

Arrange fresh raspberries, chopped pistachios and mint sprigs on top for a beautiful presentation. The berries should be completely dry to prevent bleeding into the buttercream. Chill briefly before serving to allow flavors to meld.

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Pistachios are truly the star of this recipe. I discovered their magical properties while traveling through Sicily where pistachio desserts are legendary. The way their natural oils infuse both the cake and buttercream creates an incomparable depth of flavor that synthetic flavorings simply cannot match.

The Secret To Maximum Flavor

For the most intense pistachio flavor, toast the nuts briefly before grinding them. Spread on a baking sheet and place in a 160C oven for 5-7 minutes until fragrant but not browned. Allow to cool completely before processing. This simple step releases the natural oils and enhances the nutty flavor profile dramatically.

Storage And Make-Ahead Tips

This cake stays fresh for up to 3 days when stored in an airtight container at cool room temperature. For warmer environments, refrigerate but bring to room temperature before serving for the best flavor and texture. The unfrosted cake layers can be wrapped tightly and frozen for up to 1 month. Thaw completely before decorating.

Perfect Pairing Suggestions

Serve this cake with a dollop of lightly whipped cream for an extra touch of indulgence. For beverages, it pairs beautifully with a glass of dessert wine like Sauternes or Moscato d'Asti. Coffee lovers will appreciate how an espresso or cappuccino complements the nutty notes of the pistachios.

Troubleshooting Tips

If your cake appears to be browning too quickly during baking, loosely cover the tops with aluminum foil. Should your buttercream split or appear curdled, it has likely become too warm. Refrigerate for 10 minutes and beat again until smooth and unified.

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Frequently Asked Questions

→ Can I use salted butter instead of unsalted?

Yes, but reduce the amount of added salt in the recipe. Salted butter can affect the overall flavor, so adjust accordingly.

→ What can I substitute for pistachio cream in the buttercream?

If pistachio cream isn't available, you can use pistachio paste or a finely ground mix of pistachios with a bit of cream to achieve the same flavor.

→ How do I ensure the cake layers are moist?

Be sure not to overbake the cake layers. Check for doneness with a skewer, and remove them from the oven as soon as it comes out clean.

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them in an airtight container. Frost and decorate just before serving for the best results.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to maintain its texture and flavor.

→ Can I use frozen raspberries for decoration?

Frozen raspberries are not ideal for decoration as they can release moisture and affect the presentation. Use fresh raspberries for the best visual and textural appeal.