Pistachio Raspberry Cake (Print Version)
# Ingredients:
→ Cake mix essentials
01 -
250g unsalted butter, softened
02 -
240g golden caster sugar
03 -
1 tsp of pure vanilla extract
04 -
4 large-sized eggs
05 -
150g plain flour
06 -
2 tsp baking powder
07 -
A pinch of fine sea salt (¼ tsp)
08 -
100g ground pistachios
→ Buttercream ingredients
09 -
175g unsalted butter, softened
10 -
280g icing sugar, sifted
11 -
2 tbsp of pistachio cream
12 -
½ tsp fine sea salt
13 -
1 tsp fresh lemon juice
→ Garnishing items
14 -
3 tbsp raspberry jam
15 -
250g fresh raspberries
16 -
2 tbsp pistachios, roughly chopped
17 -
Fresh mint leaves for decoration
# Instructions:
01 -
Switch your oven to 160°C with a fan. Prep two round 20cm cake tins by greasing and lining their bottoms with baking paper.
02 -
Cream the butter and sugar together for 3-5 minutes until they look pale, airy, and smooth. Stir in the vanilla until it’s all mixed through.
03 -
Pop in the eggs one by one. Make sure to blend completely before cracking in the next. The mix should look silky.
04 -
Sift flour and baking powder into the bowl. Add the ground pistachios and salt. Gently fold everything until just blended—don’t overdo it!
05 -
Split the prepared batter evenly into your two tins. Smooth the tops with a spoon or spatula so they’re leveled.
06 -
Put the tins in the oven and bake for 35 minutes, or until a skewer poked into the center comes out without batter. Cool in tins for 15 minutes, then move them to a rack to cool off completely.
07 -
While the cakes are chilling, whisk the butter and icing sugar until fluffy and pale. Stir in pistachio cream, salt, and a splash of lemon juice. Taste and tweak the lemon if needed.
08 -
Once cool, sit one cake layer on a plate. Spread or pipe half the buttercream on top. Add a layer of raspberry jam, leaving a slight gap from the edges. Place the second cake on top and spread the rest of the buttercream over it.
09 -
Top it off with fresh raspberries, mint leaves, and a sprinkle of chopped pistachios. It’s all set to serve!
# Notes:
01 -
Persian pistachios will give you a bright, green color.
02 -
Weigh the batter so your cakes end up perfectly even.
03 -
Switch out raspberries for strawberries or cherries to match the jam choice.
04 -
Use a palette knife for spreading or a piping bag with a star nozzle for extra flair.