Can I make this Pistachio Raspberry Cake with any other nuts?

Absolutely! Obviously it wouldn’t be a Pistachio Raspberry Cake, you can still use this method with other nuts like almonds and hazelnuts. If grinding your own, make sure you blitz them very fine - you want the same consistency as shop-bought ground almonds. Then swap the pistachio cream in the buttercream for chocolate and hazelnut spread or almond butter and decorate with toasted almond flakes or roughly chopped toasted hazelnuts.

Do I have to use Raspberries in this Pistachio Raspberry Cake?

Not at all - although, of course, it wouldn’t be a Pistachio Raspberry Cake. I have had great success with hulled and sliced strawberries and pitted cherries. Just make sure you switch up the jam to complement (e.g. using strawberry jam or cherry compote instead).

Pistachio Raspberry Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover this vivid green Pistachio Raspberry Cake featuring layers of beautifully moist pistachio sponge sandwiched with sweet pistachio buttercream and fruity raspberry jam, finished with plump and juicy raspberries, crunchy chopped pistachios and sprigs of fresh mint. Yum!

Author: Margie Nomura
Prep Time: 20 minutes, plus cooking
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 8
Category: Baking
Method: Oven
Cuisine: British
Diet: Vegetarian

Ingredients

Units Scale

For the cake:

250g unsalted butter, softened
240g golden caster sugar
1 tsp vanilla extract
4 large eggs
150g plain flour
2 tsp baking powder
1/4 tsp fine sea salt
100g pistachios, ground

For the buttercream:

175 unsalted butter, softened
280g icing sugar, sifted
2 tbsp smooth pistachio cream
1/2 tsp fine sea salt
1 tsp lemon juice

To decorate:

3 tbsp raspberry jam
250g fresh raspberries
2 tbsp roughly chopped pistachios
Sprigs of fresh mint

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 160 Fan and grease and line a 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside.
In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3-5 minutes - or until the mixture is lighter in colour, completely smooth and mousse-like. Add the vanilla extract and mix again.
Add the eggs, one at a time, whisking until the batter is completely smooth.
Sift in the flour and baking powder before adding the salt and ground pistachios. Fold in carefully until just combined.
Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer.
Bake for about 35 minutes - or until well risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely (the green colour on the outside might fade slightly, don’t worry - it will still be vibrant inside).
Meanwhile, prepare the buttercream: in a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt and lemon juice and beat again. Taste and adjust the lemon, as needed.
Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream on top in an even layer. Use a palette knife to spread the jam on top in a smooth and even layer - take care not to go too near the edges or it will pour out the sides (although you do want to be able to see it. Top with the second cake, followed by the remaining buttercream.
Decorate with fresh raspberries, sprigs of fresh mint and chopped pistachios. Enjoy!

Notes

Pistachios: for the most vivid green colour, opt for Persian pistachios.

Perfectly portioned cakes: if you want to be exact, you can weigh the batter before dividing between the tins to ensure they are the same size.

Raspberries: this is equally delicious with strawberries or pitted cherries instead of raspberries. Switch up the raspberry jam to match the fruit - e.g. opting for a strawberry jam or cherry compote instead.

Buttercream: you can use a palette knife to spread the buttercream, if you prefer, or if you want to go fancy, use a piping bag fitted with a star nozzle.

Find it online: https://desertislanddishes.co/pistachio-raspberry-cake/