Pistachio Raspberry Cake Layers (Print-Friendly Version)
Moist pistachio sponge, sweet pistachio cream and raspberry jam layered together for a bright and nutty treat.
# List of Ingredients:
→ Sponge Cake
01 -
250 g unsalted butter, softened
02 -
240 g golden caster sugar
03 -
1 teaspoon vanilla extract
04 -
4 large eggs
05 -
150 g plain flour
06 -
2 teaspoons baking powder
07 -
0.25 teaspoon fine sea salt
08 -
100 g pistachios, finely ground
→ Pistachio Buttercream
09 -
175 g unsalted butter, softened
10 -
280 g icing sugar, sifted
11 -
2 tablespoons smooth pistachio cream
12 -
0.5 teaspoon fine sea salt
13 -
1 teaspoon lemon juice
→ Decoration and Assembly
14 -
3 tablespoons raspberry jam
15 -
250 g fresh raspberries
16 -
2 tablespoons pistachios, roughly chopped
17 -
Fresh mint sprigs
# How to Prepare:
01 -
Preheat the oven to 160°C (fan) or 180°C (conventional). Grease and line two 20 cm loose-based round cake tins with non-stick baking paper.
02 -
In a large bowl using a handheld mixer or a stand mixer with paddle attachment, beat the softened butter and golden caster sugar for 3–5 minutes until pale, smooth, and aerated. Incorporate vanilla extract and mix until fully combined.
03 -
Add the eggs one at a time, mixing thoroughly after each addition until the batter is completely smooth.
04 -
Sift in the plain flour and baking powder, then add the salt and ground pistachios. Gently fold the mixture by hand until just combined, taking care not to overmix.
05 -
Portion the batter evenly into the prepared tins and smooth the surface for even layers. Bake for approximately 35 minutes until the cakes are well risen and a skewer inserted in the centre comes out clean.
06 -
Remove tins from the oven and allow cakes to cool for 15 minutes. Turn out onto a wire rack to cool completely.
07 -
In a clean bowl, beat softened butter and sifted icing sugar until pale and voluminous. Add pistachio cream, sea salt, and lemon juice, and beat again until smooth. Taste and adjust lemon as preferred.
08 -
Once the cakes are completely cool, place one sponge layer on a serving plate. Pipe or spread half the buttercream evenly on top. Spread raspberry jam smoothly over the buttercream, avoiding the edges to prevent leakage.
09 -
Position the second cake layer on top. Finish with the remaining buttercream, smoothing over the surface.
10 -
Adorn the cake with fresh raspberries, chopped pistachios, and sprigs of mint. Serve at room temperature for optimal texture.
# Additional Information:
01 -
Weigh all ingredients for optimal accuracy—metric measurements ensure cake consistency.
02 -
Sponges and buttercream can be prepared and frozen separately for up to 3 months.
03 -
For vivid green hue, select Persian pistachios.
04 -
If using granulated sugar, process briefly in a blender for a superfine texture.
05 -
The cake is best served at room temperature; allow to stand 20–30 minutes after refrigeration.
06 -
Strawberries or cherries and their respective jams may be substituted as desired.