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This Pistachio Raspberry Cake brings together the rich flavor of pistachios and the bright tartness of raspberries in every bite. With fluffy layers of pistachio sponge, nutty pistachio buttercream, sweet jam, and a crown of fresh berries, it is the kind of showstopper that makes any gathering feel extra special.
The first time I served this for my mother’s birthday, everyone went back for seconds. Now it is my go-to for impressive spring and summer desserts.
Ingredients
- Unsalted butter: Use a good quality block butter for the best soft texture in the cake
- Golden caster sugar or superfine sugar: This creates a delicate crumb and dissolves easily in the batter
- Vanilla extract: A tiny splash brings together the flavors and brightens the whole cake
- Eggs: Large eggs give plenty of lift and structure plus richness
- Plain flour: Opt for a low protein all-purpose flour for tenderness
- Baking powder: Ensures a good rise and a light sponge
- Fine sea salt: A pinch sharpens the nutty and sweet notes Try to use finely milled salt rather than coarse
- Pistachios: Vibrant green Persian pistachios will give the most vivid color Look for unsalted and fresh nuts
- For the Buttercream Unsalted butter and icing sugar: Using both at room temperature makes the fluffiest frosting
- Smooth pistachio cream: Adds intense nutty flavor Look for one with only nuts and a little oil no sugar
- Lemon juice: A little acidity helps balance the sweetness of the icing
- For Decorating Raspberry jam: Choose one with a high fruit content for a bright sharp flavor
- Fresh raspberries: Plump and not too soft for the prettiest finish
- Chopped pistachios: Go for extra green nuts for contrast on top
- Fresh mint: Sprigs bring a pop of color and a lovely aroma
Step-by-Step Instructions
- Prepare the Tins and Oven:
- Preheat your oven to the correct temperature and line two twenty centimeter round cake tins with baking paper. This step prevents sticking and ensures a clean release of each sponge.
- Cream the Butter and Sugar:
- With a stand or handheld mixer beat the softened butter and sugar together for at least three to five minutes. Watch for the mixture to become pale and mousse-like as this traps air and sets your cake up for a tender crumb.
- Add the Vanilla and Eggs:
- Mix in the vanilla extract then beat in the eggs one at a time letting each one fully incorporate before adding the next. This gentle process keeps the batter smooth and helps avoid curdling.
- Fold in Dry Ingredients and Pistachios:
- Sift together flour and baking powder then sprinkle it into the bowl with salt and ground pistachios. Carefully fold using a spatula just until the mixture is even with no streaks. Over-mixing makes the cake dense.
- Divide and Bake:
- Evenly spoon the batter between your tins and level the surface with a spatula or spoon. Bake until a skewer comes out clean and the sponge springs back when gently pressed. Let them cool in their tins for at least fifteen minutes before turning out onto racks.
- Make the Pistachio Buttercream:
- Beat unsalted butter with sifted icing sugar until very light and almost double in size. Beat in pistachio cream salt and lemon juice then adjust to taste with more citrus if you like. The frosting should be sweet and nutty with a tiny hint of tartness.
- Assemble the Cake:
- Place one sponge onto a serving plate and pipe or spread a thick layer of buttercream over the top without pressing too hard. Spoon the raspberry jam on top of the buttercream and gently spread it to the edges but not so much that it escapes.
- Add the Second Layer and Decorate:
- Place the second cake layer on top pressing lightly to level. Top with the remaining buttercream then arrange fresh raspberries chopped pistachios and mint sprigs. For a final flourish dust with a pinch more ground pistachio if you want extra color.
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My favorite part is the bright green color from the Persian pistachios When I was little I used to beg for extra pistachio ice cream so this cake always feels a bit nostalgic for me Now my son loves helping scatter the mint and nuts on top
Storage Tips
This cake tastes best at room temperature so store it covered in the fridge then let it sit out twenty minutes before serving It stays fresh for up to three days in an airtight tin If you want to keep leftovers longer you can freeze just the sponge wrapped tightly then defrost overnight You can also freeze the buttercream separately and whip it again when ready to decorate
Ingredient Substitutions
If you run out of raspberries swap in ripe strawberries or pitted cherries For the jam use any berry flavor you love If caster sugar is hard to find blitz regular granulated sugar briefly in a processor For even more intense green color seek out high-quality Persian pistachios
Serving Suggestions
This cake is unbeatable with a cup of hot tea or served as the centerpiece at brunch Try it with a scoop of vanilla ice cream in warm weather or a spoonful of thick Greek yogurt for an elegant breakfast treat Sometimes I slice leftovers into fingers and serve with coffee after dinner
Cultural and Historical Context
Pistachios are beloved in Persian and Mediterranean kitchens where their vivid color and rich taste symbolize hospitality and abundance Pairing them with tart berries is a trick borrowed from British summer puddings The cheerful look of this cake often reminds guests of springtime celebrations and garden parties
Recipe Questions
- → How do I keep the pistachio color vivid?
Use Persian pistachios for a brighter green hue. Avoid overbaking to preserve color.
- → Can I substitute another berry for raspberries?
Yes, strawberries or pitted cherries and matching jam work beautifully as alternatives.
- → How do I store the cake for freshness?
Store in an airtight tin or wrapped in clingfilm in the fridge for up to 3 days. Bring to room temperature before serving.
- → Can I freeze sponge or buttercream?
Freeze cooled sponges and buttercream separately, wrapped tightly, for up to 3 months. Thaw overnight before assembling.
- → What type of sugar is best?
Golden caster sugar ensures a fine, tender crumb. If unavailable, blitz granulated sugar briefly to mimic its texture.
- → How do I achieve even cake layers?
Weigh batter before dividing it between tins to ensure both layers are equal in size.