Pistachio Raspberry Cake (Printable Version)
# What You'll Need:
→ For the cake
01 -
250g unsalted butter, room temperature
02 -
240g golden caster sugar
03 -
1 teaspoon vanilla extract
04 -
4 large eggs
05 -
150g plain flour
06 -
2 teaspoons baking powder
07 -
¼ teaspoon fine sea salt
08 -
100g crushed pistachios
→ For the buttercream
09 -
175g unsalted butter, room temperature
10 -
280g icing sugar, sieved
11 -
2 tablespoons creamy pistachio paste
12 -
½ teaspoon fine sea salt
13 -
1 teaspoon lemon juice
→ To decorate
14 -
3 tablespoons raspberry jam
15 -
250g fresh raspberries
16 -
2 tablespoons chopped pistachios
17 -
Mint leaves for topping
# Preparation Steps:
01 -
Turn your oven on to 160°C fan. Get two 20cm round cake tins ready by buttering them thoroughly and putting baking paper on the bottoms.
02 -
Take your butter and sugar and beat them together for about 3-5 minutes until they look pale and fluffy like whipped cream. Stir in the vanilla until it's all mixed up.
03 -
Drop in eggs one at a time, making sure each egg blends in completely before adding another. Your mixture should look smooth and silky.
04 -
Sieve the flour and baking powder into your bowl. Add the salt and pistachios, then fold everything together lightly just until mixed. Don't stir too much!
05 -
Share the cake mix evenly between your two tins. Use a spoon to smooth the tops flat.
06 -
Put them in the oven for around 35 minutes. They're done when they've risen well and a toothpick stuck in the middle comes out clean. Let them sit in the tins for 15 minutes before moving to a wire rack to cool completely.
07 -
While waiting for the cakes, make your buttercream. Beat the butter with the icing sugar until light and fluffy. Mix in the pistachio paste, salt, and lemon juice thoroughly. Give it a taste and add more lemon if needed.
08 -
When the cakes are totally cool, put one layer on your serving plate. Spread or pipe half the buttercream on top in a nice even layer. Gently spread jam over the buttercream, staying a bit away from the edges. Put the second cake on top and cover with the rest of the buttercream.
09 -
Finish your cake with fresh raspberries, mint leaves, and a sprinkle of chopped pistachios. Now it's ready to eat!
# Additional Tips:
01 -
Persian pistachios give the brightest green color
02 -
Try weighing your batter to get exactly the same amount in each tin
03 -
Strawberries or cherries work great too, just match your jam to your fruit
04 -
You can use a knife for a smooth finish or pipe the buttercream for a fancier look