Description
Indulge in the delightful fusion of textures and flavors with this Pistachio Raspberry Cake. With its moist pistachio sponge layers, luscious pistachio buttercream, and vibrant raspberry jam, this cake is not only a treat for the taste buds but also a feast for the eyes. Perfect for birthdays, tea parties, or any celebration, this masterpiece is sure to impress guests of all ages. The unique combination of nutty and fruity flavors creates an unforgettable dessert experience that is both elegant and approachable for bakers of all levels.
Ingredients
Scale
- 250 g unsalted butter
- 240 g golden caster sugar
- 4 large eggs
- 150 g plain flour
- 100 g shelled pistachios
- 175 g softened unsalted butter (for buttercream)
- 280 g sifted icing sugar
- 3 tbsp raspberry jam
- Fresh raspberries and mint sprigs for decoration
Instructions
- Preheat oven to 160°C (fan) or 180°C (conventional).
- Cream together unsalted butter and golden caster sugar until light and fluffy. Add eggs one at a time.
- Blend shelled pistachios into a fine crumb; fold into the batter with sifted flour, baking powder, and salt.
- Divide batter between two greased cake tins; bake for about 35 minutes.
- For the buttercream, cream softened butter with icing sugar; mix in pistachio cream, salt, and lemon juice until fluffy.
- Assemble by layering cakes with raspberry jam and buttercream; decorate with fresh raspberries and chopped pistachios.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 357
- Sugar: 29g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg