Pistachio Raspberry Cake

Introduction
The Pistachio Raspberry Cake is a decadent dessert that blends the nutty richness of pistachios with the bright tartness of fresh raspberries, creating an irresistible flavor combination. This cake offers a unique twist on the traditional berry and nut pairing, with a moist, tender crumb that is both light and flavorful. Whether you’re preparing it for a special occasion or simply to enjoy a sweet treat, this cake is sure to impress with its gorgeous colors and delicious taste.

The History of
The concept of combining pistachios with berries dates back centuries in Mediterranean and Middle Eastern culinary traditions, where nuts and fruits were often paired together in desserts. The pistachio, a cherished nut in these regions, is known for its rich, creamy texture and slightly sweet flavor, which pairs beautifully with tart fruits like raspberries. Over time, this combination made its way into Western baking, where it became a popular choice for cakes and pastries. The Pistachio Raspberry Cake is a modern evolution of this classic pairing, blending the best of both worlds for a delightful treat that is both luxurious and comforting.

Ingredients Breakdown
To make the Pistachio Raspberry Cake, you’ll need the following ingredients:

• Pistachios: They are the star of the cake, providing a rich, buttery flavor that pairs perfectly with the freshness of the raspberries.
• Raspberries: Fresh or frozen, raspberries add a burst of tartness and color to the cake.
• Cake flour: This type of flour ensures a light and tender crumb.
• Butter: Unsalted butter creates the perfect base for the cake, offering richness and moisture.
• Eggs: These help to bind the ingredients together and provide structure to the cake.
• Sugar: Granulated sugar adds sweetness and moisture.
• Baking powder: This helps the cake rise and become fluffy.
• Vanilla extract: It adds a fragrant note to the flavor profile of the cake.
• Heavy cream or yogurt: Adds moisture and a slight tanginess that complements the raspberries.
• A pinch of salt: Enhances the flavors of the pistachios and balances the sweetness of the cake.

Step-by-Step Recipe:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a round cake pan by greasing it and lining the bottom with parchment paper.
2. Prepare the Pistachios: In a food processor, pulse the pistachios until finely ground. Set aside.
3. Mix the Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream or yogurt, starting and ending with the dry ingredients. Mix until just combined.
7. Fold in Pistachios and Raspberries: Gently fold in the ground pistachios. Then, fold in the fresh raspberries, being careful not to crush them.
8. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Frost and Serve: Once the cake has cooled, frost with your favorite frosting, such as cream cheese frosting or a simple whipped cream topping, and garnish with additional fresh raspberries and crushed pistachios.

Tips for the Perfect Pistachio Raspberry Cake

• Use Fresh Ingredients: Ensure your pistachios are fresh and your raspberries are ripe to achieve the best flavor.
• Don’t Overmix the Batter: Mix the ingredients just until combined to avoid a dense cake.
• Gently Fold the Raspberries: Be careful when folding in the raspberries to avoid breaking them apart too much, which can make the batter too wet.
• Test for Doneness: Use a toothpick to check the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
• Let the Cake Cool Completely: Allow the cake to cool completely before frosting it, so the frosting doesn’t melt.

Variations and Customizations

• Flavor Variations: You can experiment with different nuts, such as almonds or hazelnuts, to replace the pistachios. You can also add a splash of orange or lemon zest for extra citrus flavor.
• Topping Options: Instead of frosting, top the cake with a dusting of powdered sugar, whipped cream, or a dollop of mascarpone cheese for a creamier finish.
• Add More Fruit: Try adding other fruits such as blueberries, blackberries, or even a drizzle of raspberry syrup for more flavor layers.

Health Considerations and Nutritional Value
This cake is rich in healthy fats from pistachios, which provide heart-healthy monounsaturated fats and antioxidants. Raspberries are high in vitamins, fiber, and antioxidants, making this dessert a slightly healthier indulgence. While this cake is still a treat and should be enjoyed in moderation, it’s a good option for those looking to enjoy a dessert with a bit of nutritional benefit. You can also make this cake healthier by using a reduced-fat frosting or a sugar substitute in the cake batter.

FAQ

1. Can I use frozen raspberries?
   Yes, you can use frozen raspberries, but be sure to fold them into the batter gently to prevent them from releasing too much moisture.
2. Can I make this cake in advance?
   Yes, you can bake the cake ahead of time. Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for longer shelf life.
3. Can I freeze this cake?
   Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Allow it to thaw before serving.
4. Can I make this cake gluten-free?
   Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the flour blend has a good structure to maintain the cake’s texture.

Pistachio Raspberry Cake

The Pistachio Raspberry Cake is a vibrant, moist cake that combines the nutty richness of pistachios with the tangy sweetness of raspberries. Perfect for special occasions or a cozy dessert, this cake is both beautiful and delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8

Ingredients

  

For the cake:

• 250 g 16 tablespoons (2 sticks + 1 ½ tablespoons) unsalted butter, softened
• 240 g 1 cup + 2 tbsp golden caster sugar (also known as superfine sugar in America)
• 1 tsp vanilla extract
• 4 large eggs
• 150 g 1 cup & ¼ scant cup plain flour
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 100 g ¾ cup pistachios, finely ground in a food processor

For the buttercream:

• 175 g 13 tablespoons + 1 tsp unsalted butter, softened
• 280 g 2 + ⅓ cups icing sugar, sifted
• 2 tbsp smooth pistachio cream
• ½ tsp fine sea salt
• 1 tsp lemon juice

To decorate:

• 3 tbsp raspberry jam
• 250 g roughly 2 cups fresh raspberries
• 2 tbsp roughly chopped pistachios
• Sprigs of fresh mint

Instructions

 

• Preheat the oven to 160°C Fan/180°C conventional oven/355°F and grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
• In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, cream the butter and sugar together for about 3-5 minutes until the mixture is lighter in color, smooth, and mousse-like. Add the vanilla extract and mix again.
• Add the eggs one at a time, whisking well after each addition until the batter is smooth.
• Sift in the flour and baking powder, then add the salt and ground pistachios. Gently fold everything together until just combined.
• Divide the batter evenly between the two prepared tins and smooth the tops with a spatula or the back of a spoon to ensure an even layer.
• Bake for about 35 minutes or until the cakes are well-risen, and a skewer inserted into the center comes out clean. Remove from the oven and allow them to cool in the tins for 15 minutes. Then turn them out onto a wire rack to cool completely (the green color on the outside may fade slightly, but don’t worry, it will remain vibrant inside).
• While the cakes are cooling, prepare the buttercream: In a large bowl, use a handheld mixer or a stand mixer with the paddle attachment to cream the butter and sifted icing sugar until pale and fluffy. Add the pistachio cream, salt, and lemon juice, and beat again. Taste and adjust the lemon if needed.
• Once the cakes have cooled completely, place one on a flat plate. Spoon half of the buttercream into a piping bag and pipe it evenly on top of the first cake layer. Spread the jam on top with a palette knife in an even layer, being careful not to go too near the edges (or the jam will spill out the sides). Top with the second cake layer and the remaining buttercream.
• Decorate with fresh raspberries, sprigs of fresh mint, and chopped pistachios. Enjoy!

Notes

Conversions: We’ve provided conversions for those using cups in America, but for the most accurate results, we highly recommend using weights. Weighing ingredients is the British way and is the best way to achieve perfect cakes. We’ve made it easier for you, but for the best results, please use the weights provided!

Storage: Store in an airtight cake tin or wrap tightly in clingfilm in the fridge for up to 3 days. Take it out 20 minutes before serving as it’s best at room temperature rather than straight from the fridge.

Freezing: You can freeze both the sponges and the icing separately (not together). For the sponges, allow them to cool, then wrap tightly in clingfilm. Freeze for up to 3 months. When you’re ready to use, remove from the freezer the night before and let thaw overnight at room temperature. For the icing, you can make it ahead and store in an airtight container in the freezer for up to 3 months. Again, thaw for a few hours until it softens and becomes whippable.

Make-Ahead: You can make the full cake a day in advance. Cover and store it in the fridge, then bring it out 30 minutes before serving to allow it to come to room temperature. The sponge can be made up to 3 days ahead. Once it’s cooled, wrap it tightly in clingfilm and store it in the fridge. The icing can be made 5 days in advance and stored in an airtight container in the fridge. Allow it to come to room temperature before using.

Pistachios: For the most vibrant green color, choose Persian pistachios.

Perfectly Portioning Cakes: For even layers, you can weigh the batter before dividing it between the tins to ensure they are the same size.

Raspberries: This cake is equally delicious with strawberries or pitted cherries instead of raspberries. You can also swap the raspberry jam for strawberry jam or cherry compote to match the fruit.

Buttercream: You can spread the buttercream using a palette knife, or for a more elegant touch, use a piping bag fitted with a star nozzle.

Caster Sugar: This recipe is tested with caster sugar (superfine sugar in the US), not granulated sugar. If you can’t find caster sugar, you can blitz granulated sugar in a blender to create a finer texture.