Pistachio Raspberry Cake Layers (Print Version)
# Ingredients:
→ For the cake
01 -
250g unsalted butter, softened
02 -
240g golden caster sugar
03 -
1 tsp vanilla extract
04 -
4 large eggs
05 -
150g plain flour
06 -
2 tsp baking powder
07 -
¼ tsp fine sea salt
08 -
100g pistachios, ground finely in food processor
→ For the buttercream
09 -
175g unsalted butter, softened
10 -
280g icing sugar, sifted
11 -
2 tbsp smooth pistachio cream
12 -
½ tsp fine sea salt
13 -
1 tsp lemon juice
→ To decorate
14 -
3 tbsp raspberry jam
15 -
250g fresh raspberries
16 -
2 tbsp chopped pistachios
17 -
Sprigs of fresh mint
# Instructions:
01 -
Preheat the oven to 160°C Fan/180°C standard/355°F and grease and line 2 x 20cm loose-based round cake tins with non-stick baking paper.
02 -
In a large bowl with a handheld mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar for 3-5 minutes until lighter in color, completely smooth, and mousse-like. Add vanilla extract and mix.
03 -
Add the eggs, one at a time, whisking until the batter is completely smooth.
04 -
Sift in the flour and baking powder, then add salt and ground pistachios. Fold until just combined.
05 -
Divide the batter equally between the prepared tins. Smooth the surface and bake for about 35 minutes, or until a skewer inserted into the center comes out clean. Cool in tins for 15 minutes, then transfer to a wire rack to cool completely.
06 -
In a large bowl with a handheld mixer or stand mixer fitted with the paddle attachment, cream butter and sifted icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice. Beat again and adjust seasoning to taste.
07 -
Place one cooled cake on a plate. Pipe half of the buttercream on top in an even layer. Spread jam evenly over the buttercream, leaving space at the edges. Place the second cake on top and spread the remaining buttercream evenly.
08 -
Decorate the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy.