Pistachio Raspberry Cake
If you’re in search of a dessert that masterfully blends indulgence and wholesomeness, the Pistachio Raspberry Cake is the perfect choice! This stunning cake features moist layers of pistachio sponge, sweet pistachio buttercream, and tangy raspberry jam, creating a delightful harmony of flavors. Ideal for any gathering—from family tea parties to festive celebrations—this cake not only looks impressive but is also surprisingly simple to prepare. Gather your loved ones around this elegant treat and enjoy the beautiful moments it brings.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: General
Ingredients
Scale
- 250 g unsalted butter
- 240 g golden caster sugar
- 4 large eggs
- 150 g plain flour
- 2 tsp baking powder
- 100 g shelled pistachios
- 175 g softened unsalted butter (for buttercream)
- 280 g sifted icing sugar
- 3 tbsp raspberry jam
- 250 g fresh raspberries
Instructions
- Preheat oven to 160°C Fan/180°C conventional/355°F. Grease two 20cm round cake tins.
- Cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing until smooth.
- Grind pistachios into fine crumbs. Fold in flour, baking powder, sea salt, and ground pistachios.
- Divide batter between tins and bake for about 35 minutes or until a skewer comes out clean.
- Cool cakes before making the buttercream by creaming softened butter with icing sugar, then adding pistachio cream, sea salt, and lemon juice.
- Assemble by layering one cake with jam and half the buttercream; top with the second layer and remaining buttercream.
Nutrition
- Serving Size: 1 slice (134g)
- Calories: 468
- Sugar: 36g
- Sodium: 165mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 98mg
Find it online: https://www.simpledailyeats.com/pistachio-raspberry-cake/