Go Back
–+ servings
A close-up slice of Pistachio Raspberry Cake with green frosting, layers of raspberry jam, and chopped pistachios. The top is garnished with fresh raspberries and mint leaves.

Pistachio Raspberry Cake

Layers of moist pistachio sponge with luscious pistachio buttercream and sweet raspberry jam, finished with fresh raspberries and chopped pistachios for a stunning dessert.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Celebration Cake, Dessert
Cuisine: Baking, European
Calories: 889
Ingredients Method Nutrition Notes

Ingredients
  

For the cake:
  • 250 g unsalted butter softened, 17½ Tbsp
  • 240 g golden caster sugar 1 cup + 2 Tbsp, superfine
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 150 g plain flour 1 ¼ cups, sifted
  • 2 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 100 g shelled pistachios ¾ cup, ground
For the buttercream:
  • 175 g unsalted butter softened, 12 tablespoon + 1 tsp
  • 280 g icing sugar sifted, 2 ⅓ cups
  • 2 tablespoon smooth pistachio cream
  • ½ teaspoon fine sea salt
  • 1 teaspoon lemon juice
To decorate:
  • 3 tablespoon raspberry jam
  • 250 g fresh raspberries roughly 2 cups
  • 2 tablespoon chopped pistachios
  • Sprigs of fresh mint

Method
 

  1. Preheat oven to 160°C fan / 180°C conventional (355°F). Grease and line two 20 cm round cake tins with non-stick baking paper.
  2. Cream butter and sugar together in a large bowl using a stand or handheld mixer for 3–5 minutes until pale, smooth, and mousse-like. Add vanilla extract and mix again.
  3. Add eggs one at a time, whisking thoroughly after each addition until fully combined.
  4. Grind pistachios to a fine crumb in a food processor. sift flour and baking powder, then fold in salt and ground pistachios until just combined.
  5. Divide batter evenly between prepared tins and smooth tops with a spatula.
  6. Bake for 35 minutes or until a skewer inserted comes out clean. Cool in tins for 15 minutes, then turn out onto a wire rack to cool completely.
  7. Prepare buttercream: beat butter and icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice; beat until smooth.
  8. Place one cake layer on a plate. Pipe or spread half the buttercream evenly on top. Spread jam carefully over the buttercream, leaving edges clear. Place second cake on top, then spread remaining buttercream.
  9. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.

Nutrition

Serving: 1 ServingCalories: 889kcalCarbohydrates: 96gProtein: 9gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 196mgSodium: 506mgPotassium: 301mgFiber: 5gSugar: 73gVitamin A: 1499IUVitamin C: 10mgCalcium: 119mgIron: 3mg

Notes

Decorate with fresh raspberries, chopped pistachios, and mint for a beautiful finish. The cake can be prepared in advance and stored chilled for up to 3 days or frozen for longer storage.

Tried this recipe?

Let us know how it was!