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Pistachio Raspberry Cake

A soft and flavorful cake with nutty pistachios and bright raspberries, perfect for any casual gathering or weekend treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 250 g Unsalted Butter (Ensure it’s softened for easier creaming.)
  • 240 g Golden Caster Sugar (Substitute with regular caster sugar if unavailable.)
  • 1 tsp Vanilla Extract (Replace with vanilla bean paste for a more intense taste.)
  • 4 large Eggs (Acts as a leavening agent.)
  • 150 g Plain Flour (Can substitute with a gluten-free blend.)
  • 2 tsp Baking Powder (Helps the cake rise properly.)
  • ¼ tsp Sea Salt (Enhances flavor balance.)
  • 100 g Shelled Pistachios (Ground for added moisture.)
Buttercream Ingredients
  • 175 g Softened Unsalted Butter (Needed for smooth and stable buttercream.)
  • 280 g Sifted Icing Sugar (Always sieve to avoid clumps.)
  • 2 tbsp Smooth Pistachio Cream (Can be homemade or store-bought.)
  • ½ tsp Fine Sea Salt
  • 1 tsp Lemon Juice
Decoration Ingredients
  • 3 tbsp Raspberry Jam (Adds a fruity layer between cake layers.)
  • 250 g Fresh Raspberries (For decoration and flavor.)
  • 2 tbsp Chopped Pistachios (Toasted for deeper flavor.)
  • Fresh Mint Sprigs (For garnish.)

Method
 

Preparation and Preheating
  1. Preheat your oven to 175°C (350°F).
  2. Grease two 20 cm cake tins and line the bases with baking paper.
Grinding Pistachios
  1. Place the 100 g shelled pistachios in a food processor.
  2. Pulse until they are finely ground but not oily.
Making the Cake Batter
  1. In a large bowl, beat 250 g softened unsalted butter and 240 g golden caster sugar until pale and fluffy (3–5 minutes).
  2. Add 1 tsp vanilla extract.
  3. Add the 4 large eggs one at a time, beating well after each addition.
  4. Scrape the bowl down so the mix is even.
  5. Sift in 150 g plain flour, 2 tsp baking powder, and ¼ tsp sea salt. Fold gently with a spatula.
  6. Fold in the ground pistachios until the batter is smooth and even.
Baking the Cake
  1. Divide the batter evenly between the two tins.
  2. Smooth the tops and bake for 20–25 minutes or until a skewer comes out clean.
  3. Cool the cakes in the tins for 10 minutes, then turn out onto a cooling rack to cool fully.
Making the Pistachio Buttercream
  1. In a clean bowl, beat 175 g softened unsalted butter until smooth.
  2. Gradually add 280 g sifted icing sugar and beat until light.
  3. Add 2 tbsp smooth pistachio cream, ½ tsp fine sea salt, and 1 tsp lemon juice.
  4. Beat until the buttercream is smooth and spreadable.
Assembling the Cake
  1. Level the cakes if needed so they sit flat.
  2. Place the first layer on a board. Spread 3 tbsp raspberry jam in a thin layer.
  3. Add a layer of buttercream, then place the second cake on top.
  4. Use the remaining buttercream to cover the top and sides.
  5. Decorate with 250 g fresh raspberries, 2 tbsp chopped toasted pistachios, and mint sprigs.
Chilling the Cake
  1. Chill the cake for 30 minutes to set the buttercream before slicing.

Notes

Serve at room temperature; bring out of the fridge 30 minutes before slicing. Pairs well with tea or light coffee. Fresh raspberries should be added just before serving for best results.