This Pistachio Raspberry Cake is as delightful to eat as it is to look at. Featuring a moist, nutty pistachio sponge, layered with sweet pistachio buttercream and fruity raspberry jam, this cake is finished with plump raspberries, crunchy pistachios, and fresh mint. A true showstopper, the vibrant green of the pistachios contrasts beautifully with the deep red raspberries, making it perfect for birthdays, celebrations, or even a casual afternoon tea.
Why You’ll Love This Recipe:
- Simple & Minimal Cleanup: One-bowl batter makes it fuss-free.
- Seasonal & Versatile: Best when raspberries are in season but adaptable with other berries.
- Balanced Flavors & Textures: Nutty pistachios, tart raspberries, and smooth buttercream.
- Perfect for Any Occasion: Impressive for celebrations yet easy enough for everyday baking.
Ingredients
For the Cake:
- 250g unsalted butter, softened
- 240g golden caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 150g plain flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 100g finely ground pistachios
For the Buttercream:
- 175g unsalted butter, softened
- 280g icing sugar, sifted
- 2 tbsp smooth pistachio cream
- 1/2 tsp fine sea salt
- 1 tsp lemon juice
For Decoration:
- 3 tbsp raspberry jam
- 250g fresh raspberries
- 2 tbsp roughly chopped pistachios
- Fresh mint sprigs
Instructions
1. Prepare the Cake:
- Preheat oven to 160°C (fan) / 180°C (conventional) / 355°F.
- Grease and line two 20cm round cake tins with parchment paper.
- In a large bowl, beat butter and sugar until pale and fluffy (about 3-5 minutes).
- Mix in vanilla extract. Add eggs one at a time, whisking until fully combined.
- Sift in flour and baking powder, then fold in salt and ground pistachios.
- Divide batter evenly between tins, smoothing the surface.
- Bake for 35 minutes or until a skewer comes out clean.
- Cool in tins for 15 minutes, then transfer to a wire rack to cool completely.
2. Make the Buttercream:
- In a large bowl, beat butter and icing sugar until light and fluffy.
- Mix in pistachio cream, salt, and lemon juice. Adjust lemon to taste.
3. Assemble the Cake:
- Place one cake layer on a plate.
- Pipe or spread half the buttercream on top.
- Spread an even layer of raspberry jam over the buttercream.
- Place the second cake layer on top and spread the remaining buttercream.
4. Decorate:
- Arrange fresh raspberries, chopped pistachios, and mint sprigs on top.
- Slice and serve!
Substitutions & Variations:
- Different Nuts: Swap pistachios for almonds or hazelnuts.
- Alternate Buttercream: Try white chocolate buttercream for a twist.
- Fruit Variations: Use strawberries or cherries instead of raspberries.
- Extra Garnish: Sprinkle with freeze-dried raspberries or white chocolate curls.
Storage & Freezing Tips:
- Store in an airtight container for up to 3 days in the fridge. Bring to room temp before serving.
- Freeze separately: Wrap cake layers in clingfilm and freeze for up to 3 months.
- Buttercream can also be frozen in an airtight container for up to 3 months.
More Recipes You’ll Love:
- Orange & Almond Cake – A fragrant, moist cake with citrusy notes.
- Dark Chocolate Raspberry Cake – Decadent and rich with tart raspberries.
- Pistachio Tiramisu – A dreamy make-ahead dessert.