Pistachio Raspberry Cake

This Pistachio Raspberry Cake is a delightful combination of nutty pistachios and tart raspberries, creating a visually appealing and flavorful dessert. The moist pistachio sponge, layered with raspberry jam and raspberry buttercream, offers a perfect balance of textures and tastes.

Why You’ll Love This Recipe

• Vibrant Flavours: The earthy notes of pistachios complement the bright tartness of raspberries, resulting in a harmonious blend.
• Moist Texture: The inclusion of sour cream in the batter ensures a tender and moist crumb.
• Natural Colours: The cake boasts natural green and pink hues from pistachios and raspberries, eliminating the need for artificial colouring.
• Versatility: Suitable for various occasions, from casual gatherings to festive celebrations.
• Make-Ahead Friendly: Components can be prepared in advance, making assembly convenient.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pistachio Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Ground pistachios

For the Raspberry Jam:

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice

For the Raspberry Buttercream:

• Unsalted butter, softened
• Powdered sugar
• Freeze-dried raspberry powder
• Vanilla extract
• Whole milk

For Decoration:

• Fresh raspberries
• Chopped pistachios

Directions

1. Prepare the Raspberry Jam: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens. Allow it to cool completely.
2. Make the Pistachio Cake:
   • Preheat the oven to 170°C (340°F). Grease and line three 20 cm (8-inch) round cake pans.
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
   • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
   • Mix in sour cream until well combined.
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   • Fold in the ground pistachios.
   • Divide the batter evenly among the prepared pans and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
3. Prepare the Raspberry Buttercream:
   • In a bowl, beat the softened butter until creamy.
   • Gradually add powdered sugar and freeze-dried raspberry powder, beating until smooth.
   • Add vanilla extract and milk, and beat until the frosting is light and fluffy.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of raspberry jam over the top, followed by a layer of raspberry buttercream.
   • Repeat with the remaining cake layers.
   • Frost the top and sides of the cake with the remaining buttercream.
   • Decorate with fresh raspberries and chopped pistachios.

Servings and Timing

• Servings: 12 slices
• Preparation Time: 40 minutes
• Cooking Time: 22–25 minutes
• Total Time: Approximately 1 hour and 5 minutes

Variations

• Alternative Fruits: Substitute raspberries with strawberries or cherries for a different flavour profile.
• Nut Options: Replace pistachios with almonds or hazelnuts if preferred.
• Frosting Choices: Use mascarpone or cream cheese frosting instead of raspberry buttercream for a richer taste.

Storage/Reheating

• Storage: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
• Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before assembling.
• Reheating: Not recommended, as reheating may alter the texture and flavour of the cake.

FAQs

What type of pistachios should I use?

Use unsalted, shelled pistachios. Grinding them into a fine meal will provide the best texture and flavour.

Can I use store-bought raspberry jam?

Yes, store-bought raspberry jam can be used as a convenient alternative to homemade jam.

Is it necessary to use freeze-dried raspberry powder?

While not essential, freeze-dried raspberry powder imparts a concentrated raspberry flavour and natural pink colour to the buttercream.

Can I make the cake layers in advance?

Absolutely. Bake the cake layers ahead of time, wrap them tightly, and store them at room temperature for up to a day or freeze for longer storage.

How do I achieve a smooth buttercream finish?

Ensure the butter is softened before beating, and sift the powdered sugar to prevent lumps. Beat the mixture until light and fluffy.

Can I use a different size cake pan?

Yes, but adjust the baking time accordingly. Smaller pans may require longer baking, while larger pans may need less time.

What can I use instead of sour cream?

Plain Greek yogurt is a suitable substitute for sour cream in this recipe.

How can I prevent the cake layers from doming?

Bake the cakes at a lower temperature and avoid overmixing the batter to reduce doming.

Can I add food colouring to enhance the cake’s appearance?

Yes, a small amount of green food colouring can be added to the batter if a more vibrant green hue is desired.

Is this cake suitable for special occasions?

Certainly. Its elegant appearance and delightful flavours make it ideal for celebrations such as birthdays, weddings, and holidays.

Conclusion

The Pistachio Raspberry Cake is a delightful dessert that combines the nutty richness of pistachios with the tart brightness of raspberries. Its moist texture, natural colours, and harmonious flavours make it a standout choice for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress.

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