Ingredients
For the Cake:
- 250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1 1/2 tablespoons)
- 240 g golden caster sugar (1 cup + 2 tbsp)
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour (1 cup + 1/4 scant cup)
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios (3/4 cup)
For the Buttercream:
- 175 g softened unsalted butter (13 tablespoons + 1 tsp)
- 280 g sifted icing sugar (2 + 1/3 cups)
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
For Assembly and Decoration:
- 3 tbsp raspberry jam
- 250 g fresh raspberries (roughly 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat and Prepare Tins: Preheat the oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper to ensure easy removal after baking.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer with paddle attachment, beat the softened butter and golden caster sugar for 3-5 minutes until the mixture becomes lighter in color, smooth, and mousse-like. Add vanilla extract and mix until combined.
- Add Eggs: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth, cohesive batter.
- Grind Pistachios: Using a food processor or blender, grind the shelled pistachios finely to a crumb resembling almond meal.
- Combine Dry Ingredients: Sift together the plain flour and baking powder. Add the fine sea salt and ground pistachios, then gently fold everything into the wet batter until just combined to avoid overmixing.
- Divide Batter and Bake: Evenly divide the batter between the two prepared tins. Smooth the tops using a spatula or the back of a spoon for an even layer. Bake in the preheated oven for about 35 minutes, until risen and a skewer inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the tins for 15 minutes. Then turn them out onto a wire rack to cool completely. The exterior green hue may fade slightly but the interior remains vibrant.
- Prepare Buttercream: In a large bowl, cream the softened butter with sifted icing sugar until pale and fluffy using a handheld or stand mixer fitted with the paddle attachment. Add the pistachio cream, fine sea salt, and lemon juice. Beat until smooth and adjust the lemon flavor to taste.
- Assemble the Cake: Place one cooled cake layer on a flat plate. Spoon the buttercream into a piping bag and pipe half onto the cake in an even layer. Carefully spread the raspberry jam over the buttercream, avoiding edges to prevent overflow but allowing jam to be visible near the sides. Top with the second cake and apply the remaining buttercream on top.
- Decorate: Garnish the cake with fresh raspberries, sprigs of fresh mint, and chopped pistachios for a beautiful finish.
- Enjoy: Slice and serve this elegant pistachio raspberry cake at room temperature for the best flavor and texture. Perfect for special occasions or a refined dessert treat.
Notes
- Ensure the cakes are completely cool before applying buttercream to prevent melting and sliding.
- Use fresh, high-quality pistachios for the best flavor and vibrant green color.
- Golden caster sugar provides a delicate sweetness and moisture; superfine sugar works well as a substitute.
- The buttercream can be adjusted with more lemon juice for added brightness if desired.
- Storing the cake in an airtight container in the refrigerator will keep it fresh for up to 3 days; bring to room temperature before serving.
- You can toast the chopped pistachios lightly to enhance their flavor for decoration.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: European
