Description

This Pistachio Raspberry Cake is a beautifully layered dessert that combines the rich, nutty flavor of pistachios with the tart sweetness of raspberries. The soft and moist pistachio sponge is complemented by a silky pistachio buttercream and a delicious raspberry jam filling, creating a cake that is as stunning as it is flavorful. Perfect for celebrations, afternoon tea, or simply indulging in a special homemade treat.

Ingredients

Scale

For the cake:

1 cup shelled unsalted pistachios, finely ground
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup whole milk

For the filling:

½ cup raspberry jam
1 cup fresh raspberries

For the pistachio buttercream:

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons pistachio cream or finely ground pistachios
2 tablespoons heavy cream
1 teaspoon vanilla extract

For garnish:

Chopped pistachios
Fresh raspberries

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Instructions

- Prepare the Cake Batter
  - Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  - Whisk together ground pistachios, flour, baking powder, and salt.
  - In a separate bowl, cream the butter and sugar until light and fluffy.
  - Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  - Alternate adding dry ingredients and milk, mixing until just combined.
- Bake the Cake
  - Divide the batter evenly between the prepared pans.
  - Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  - Let the cakes cool completely before assembling.
- Make the Buttercream
  - Beat butter until smooth, then gradually add powdered sugar.
  - Mix in pistachio cream, heavy cream, and vanilla extract until fluffy.
- Assemble the Cake
  - Spread a layer of raspberry jam on one cake layer, followed by fresh raspberries.
  - Add a layer of pistachio buttercream, then place the second cake layer on top.
  - Frost the outside of the cake and smooth with a spatula.
- Decorate and Serve
  - Garnish with chopped pistachios and fresh raspberries.
  - Slice and enjoy!

Notes

- Use fresh, high-quality pistachios for the best flavor.
- If pistachio cream is unavailable, blend pistachios into a paste with a bit of oil.
- Store the cake in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American