Pistachio Raspberry Cake
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!
- Prep Time: 30 minutes, plus cooling
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Baking
- Method: Oven
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the cake:
- 250g (16 tablespoons (2 sticks) + 1 1/2 tablespoons) unsalted butter, softened
- 240g (1 cup + 2 tbsp) golden caster sugar (also known as superfine sugar in America)
- 1 tsp vanilla extract
- 4 large eggs
- 150g (1 cup & 1/4 scant cup) plain flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100g (3/4 cup) pistachios, ground finely in food processor
For the buttercream:
- 175g (13 tablespoons + 1 tsp) unsalted butter, softened
- 280g (2 + 1/3 cups) icing sugar, sifted
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
To decorate:
- 3 tbsp raspberry jam
- 250g (roughly 2 cups) fresh raspberries
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat the oven to 160c Fan/180c conventional oven/355F 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
Scroll up for a helpful step by step guide with images on how to make this cake.
Conversions: To be helpful, we've provided conversions if you are in America and like using cups but we should say, for accuracy, we really do recommend weighing. It's the British way of doing it and is the most accurate way to get the best cakes. We've tried to make your life easier but for the best cakes, please use weights provided!
To store: Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 3 days. Remove from the fridge 20 minutes before eating as it's better room temperature rather than fridge cold!
To freeze: You can freeze the sponges and the icing separately, not together. For the sponges, leave to cool and wrap tightly in clingfilm. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp. For the icing, you can also make this in advance and place in an airtight container. Place in the freezer for up to 3 months. Again, take out of the freezer and allow to thaw for a few hours until soft and whippable again.
Make ahead: You can make the full cake a day in advance. Cover and place in the fridge then remove from the fridge 30 minutes before serving so it has time to come to room temperature. You can make the sponge 3 days in advance. Leave to cool and wrap tightly in clingfilm. Keep in the fridge. For the icing, you can also make this 5 days in advance and place in an airtight container in the fridge. Again, bring to room temperature before using.
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.
Caster sugar: this recipe has been tested with caster sugar, not granulated sugar. If you can't find caster sugar (known as superfine sugar in the US), blitz granulated sugar in a blender to a finer texture.
Find it online: https://desertislanddishes.co/pistachio-raspberry-cake/