Pistachio Raspberry Cake (Print Version)

# Ingredients:

→ Cake mixture

01 - Unsalted butter, at room temperature, 250g
02 - Caster sugar, light golden, 240g
03 - Vanilla extract, pure, 1 teaspoon
04 - 4 eggs, large
05 - All-purpose plain flour, 150g
06 - 2 teaspoons of baking powder
07 - Sea salt, finely ground, ¼ teaspoon
08 - Ground pistachios, 100g

→ Buttercream

09 - Unsalted butter, softened, 175g
10 - Icing sugar, sifted, 280g
11 - Pistachio cream, smooth, 2 tablespoons
12 - Sea salt, fine, ½ teaspoon
13 - 1 teaspoon of freshly squeezed lemon juice

→ Topping & Decoration

14 - Raspberry jam, 3 tablespoons
15 - 250g of fresh raspberries
16 - 2 tablespoons of roughly chopped pistachios
17 - Mint sprigs, to garnish

# Instructions:

01 - Preheat the oven to 160°C (fan setting). Grease two 20cm cake pans thoroughly and line the bottoms with non-stick paper.
02 - With a stand mixer or a handheld one, beat butter and sugar for about 3-5 minutes till it’s fluffy and light. Add vanilla extract and mix until completely blended.
03 - Crack in the eggs one at a time, making sure each one is mixed thoroughly before adding the next. The batter should be smooth.
04 - Sift in plain flour and baking powder. Stir in the ground pistachios along with the salt. Mix gently until the ingredients are just blended—don’t overdo it.
05 - Transfer the mixture into your prepared pans, splitting it equally. Smooth the top surface with the back of your spoon.
06 - Bake for about 35 minutes, or until the cakes rise nicely and a skewer pushed into the middle comes out clean. Let them cool in the pans for around 15 minutes. Then, move them to a wire rack to cool fully.
07 - While waiting, whip up the buttercream. Beat butter with sifted icing sugar until smooth and fluffy. Stir in pistachio cream, lemon juice, and fine sea salt to taste. Add a bit more lemon if you fancy.
08 - Once cool, place one cake layer on a serving plate. Spread or pipe half of the buttercream over the top. Add jam and spread gently, staying a little away from the edges. Pop the second cake on top and use the rest of the buttercream to cover it.
09 - Top with fresh raspberries, sprinkle over some chopped pistachios, and finish with mint for flair. It’s ready to enjoy!

# Notes:

01 - Persian pistachios give a bright green hue and taste great too.
02 - To create even layers, weigh the batter when dividing it between pans.
03 - Try swapping raspberries for cherries or strawberries to match the jam.
04 - Use a star piping nozzle if you want a fancy buttercream effect.

Back