Pistachio Raspberry Cake

5 from 12 votes

This Pistachio Raspberry Cake features layers of moist pistachio sponge sandwiched with sweet pistachio buttercream and fruity raspberry jam, finished with juicy raspberries, chopped pistachios, and sprigs of fresh mint. Yum!

Prep Time40

Cook Time35

Total Time1 15

Course: Baking

Cuisine: British

Servings: servings

Author: Margie Nomura

Ingredients

For the cake:

8.75 oz unsalted butter 2 sticks + 3 tbsp; softened
8.5 oz golden caster sugar or superfine sugar; about generous 1 1/4 cups
1 tsp vanilla extract
4 large eggs
5.25 oz all-purpose flour (plain flour) 1 cup + scant 1/4 cup
2 tsp baking powder
1/4 tsp fine sea salt
3.5 oz shelled pistachios about generous 3/4 cup

For the buttercream:

6.25 oz softened unsalted butter about 1 1/2 sticks
9.75 oz sifted confectioners' (icing) sugar 2 1/4 cups
2 tbsp smooth pistachio cream
1/2 tsp fine sea salt
1 tsp lemon juice

To decorate:

3 tbsp raspberry jam
8.75 oz fresh raspberries about 2 cups
2 tbsp roughly chopped pistachios
Sprigs of fresh mint

US Customary - Metric

Instructions

Preheat the oven to 355°F (180°C/160°C fan) and grease and line 2 x 8-inch (20 cm) loose-bottomed round cake pans with parchment paper. Set aside.
In a large bowl with a handheld or 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 color, 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.
In a food processor or blender, grind the pistachios into a fine crumb, like the texture of ground almonds/almond meal.
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 pans, then smooth over the surface with a spatula or the back of a spoon to flatten into an even layer.
Bake for about 35 minutes - or until well risen and a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the pans for 15 minutes before turning out onto a wire rack to finish cooling completely (the green color 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 or stand mixer fitted with the paddle attachment, cream together the butter and sifted confectioners' (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!

Video

Notes

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 the weights provided!

Make-ahead and storage

To store: Keep in an airtight cake tin or well-wrapped in plastic wrap in the fridge for up to 3 days. Remove from the fridge 20 minutes before eating, as it's better at 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 plastic wrap. 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 it in an airtight container, freezing it 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 plastic wrap. Keep in the fridge. For the icing, you can also make this 5 days in advance and place it in an airtight container in the fridge. Again, bring to room temperature before using.

More quick tips

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

Perfectly portioned cakes: If you want to be exact, you can weigh the batter before dividing between the pans 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.

Sugar: This recipe has been tested with superfine (caster) sugar, not granulated sugar. If you can't find it, blitz granulated sugar in a blender to a finer texture.

Top baking tips

Try to avoid opening your oven door as the cake bakes. This can cause it to sink in the middle due to the drop in temperature.
Make sure you beat the butter and sugar really well as instructed. Creating air in the batter at this stage creates a lighter cake at the end.
Don't overmix the flour - you want it just combined. Overmixing can make the cakes dense and tough.
Ideally, weighing your ingredients is the best way to bake, as it's the most accurate.

Nutrition