Pistachio Raspberry Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
250g unsalted butter, softened (16 tablespoons + 1½ tablespoons)
02 -
240g golden caster sugar (1 cup + 2 tablespoons)
03 -
1 teaspoon vanilla extract
04 -
4 large eggs
05 -
150g plain flour (1¼ cups)
06 -
2 teaspoons baking powder
07 -
¼ teaspoon fine sea salt
08 -
100g pistachios, finely ground (¾ cup)
→ Pistachio Buttercream
09 -
175g unsalted butter, softened (13 tablespoons + 1 teaspoon)
10 -
280g sifted icing sugar (2⅓ cups)
11 -
2 tablespoons smooth pistachio cream
12 -
½ teaspoon fine sea salt
13 -
1 teaspoon lemon juice
→ Decoration
14 -
3 tablespoons raspberry jam
15 -
250g fresh raspberries (2 cups)
16 -
2 tablespoons roughly chopped pistachios
17 -
Fresh mint sprigs for garnish
# Instructions:
01 -
Preheat oven to 160°C Fan/180°C/355°F. Grease and line two 20cm round cake tins with non-stick baking paper.
02 -
Cream butter and sugar for 3-5 minutes until light and mousse-like. Mix in vanilla extract. Add eggs one at a time, whisking until smooth. Sift in flour and baking powder, then fold in salt and ground pistachios until just combined.
03 -
Divide batter equally between prepared tins, smoothing the tops. Bake for 35 minutes or until a skewer comes out clean. Cool in tins for 15 minutes, then transfer to a wire rack to cool completely.
04 -
Beat butter and sifted icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice. Beat again until well combined.
05 -
Place one cake on a plate. Pipe half the buttercream on top in an even layer. Spread raspberry jam carefully, not too close to edges. Top with second cake and remaining buttercream.
06 -
Top with fresh raspberries, sprigs of mint, and chopped pistachios.
# Notes:
01 -
For best results, use Persian pistachios to achieve the most vivid green color in your cake
02 -
The cake can be stored in an airtight container in the fridge for up to 3 days
03 -
Remove from fridge 20 minutes before serving for best taste and texture