Description
A delightful Pistachio Raspberry Cake featuring a moist pistachio-infused sponge, layered with raspberry jam and a creamy pistachio buttercream, adorned with fresh raspberries and pistachios.
Ingredients
Scale
- 250 g Unsalted Butter (softened)
- 240 g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios (ground)
- 175 g Softened Unsalted Butter
- 280 g Sifted Icing Sugar
- 2 tbsp Smooth Pistachio Cream
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice
- 3 tbsp Raspberry Jam
- 250 g Fresh Raspberries
- 2 tbsp Chopped Pistachios
- Fresh Mint Sprigs
Instructions
- Preheat your oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- In a large bowl, cream the softened unsalted butter and golden caster sugar together until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix in the eggs one at a time, whisking gently until smooth.
- Grind the shelled pistachios to a fine crumb. Sift the plain flour and baking powder into the bowl, then fold in the ground pistachios and sea salt until just combined.
- Divide the batter evenly between the two tins and bake for about 35 minutes until golden and a skewer comes out clean.
- In a clean bowl, cream together the softened unsalted butter and sifted icing sugar until pale. Add the pistachio cream, sea salt, and lemon juice, mixing well.
- Once the cakes are cooled, place one on a serving plate, spread half the buttercream on top, layer with raspberry jam, and place the second cake on top.
- Top the cake with fresh raspberries, sprinkle chopped pistachios, and add mint sprigs for garnish.
Notes
- Ensure butter is softened for easier creaming.
- Sift icing sugar for a smooth buttercream.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg