Description
A vibrant and flavorful cake combining the nuttiness of pistachios with the refreshing taste of raspberries, perfect for any celebration.
Ingredients
Scale
- 250 g Unsalted Butter (softened)
- 240 g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios (ground)
- 175 g Softened Unsalted Butter (for buttercream)
- 280 g Sifted Icing Sugar
- 2 tbsp Smooth Pistachio Cream
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice
- 3 tbsp Raspberry Jam
- 250 g Fresh Raspberries (for decoration)
- 2 tbsp Chopped Pistachios (for garnish)
- Fresh Mint Sprigs (for garnish)
Instructions
- Prepare your baking tools: Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, beat 250 g of softened unsalted butter with 240 g of golden caster sugar until light and fluffy.
- Add the vanilla and eggs: Incorporate 1 tsp of vanilla extract and add 4 large eggs one at a time, beating well after each addition.
- Combine dry ingredients: In another bowl, whisk 150 g of plain flour, 2 tsp of baking powder, and 0.25 tsp of sea salt, then fold into the egg mixture.
- Fold in ground pistachios: Gently incorporate 100 g of ground shelled pistachios into the batter.
- Bake the cakes: Divide the batter into the prepared tins and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes: Let the cakes cool in the tins for 10 minutes before transferring to a wire rack.
- Make the buttercream: Beat together 175 g of softened unsalted butter, 280 g of sifted icing sugar, 2 tbsp of pistachio cream, 0.5 tsp of fine sea salt, and 1 tsp of lemon juice.
- Assemble the cake: Place one layer on a plate, spread 3 tbsp of raspberry jam on top, and add a layer of buttercream before placing the second layer on top.
- Frost the cake: Spread the remaining buttercream over the top and sides of the cake.
- Garnish and decorate: Top with 250 g of fresh raspberries, 2 tbsp of chopped pistachios, and mint sprigs.
- Serve and enjoy!
Notes
Ensure all ingredients are at room temperature for best results. Sifting icing sugar is crucial for smooth buttercream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg