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.
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.
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!