why make this recipe

Raspberry Pistachio Cake is a delightful treat that balances the nutty flavor of pistachios with the sweet and tangy taste of raspberries. This cake is not only visually appealing but also incredibly moist and flavorful. Perfect for birthdays, holidays, or just a weekend dessert, it brings joy to any occasion.

how to make Raspberry Pistachio Cake

Ingredients:

100 g unsalted pistachios, blended into flour
260 g all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
180 g butter (room temperature)
300 g granulated sugar
4 large eggs (room temperature)
240 g sour cream (room temperature)
60 g vegetable oil (e.g. canola oil)
2 tsp vanilla extract
250 g frozen raspberries
50 g granulated sugar
2 tsp lemon juice
1 tsp vanilla extract
1 tsp cornstarch
2 tsp water
400 g butter (room temperature)
660 g powdered sugar
1 1/2 tbsp freeze-dried raspberry powder
2 tsp vanilla extract
2 tbsp whole milk (room temperature)

Directions:

Make the Pistachio Cake:
- Preheat your oven to 180°C (350°F). Prepare three 8-inch round cake pans by greasing and flouring them.
- In a bowl, mix the pistachio flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and granulated sugar together until light and fluffy. This may take about 3-5 minutes.
- Add the eggs one at a time, mixing after each addition. Then add the sour cream, vegetable oil, and vanilla extract. Blend until smooth.
- Gradually add the dry ingredients to the wet mix, blending until just combined.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Raspberry Jam:
- In a small saucepan, combine the frozen raspberries, 50 g sugar, lemon juice, 1 tsp vanilla extract, cornstarch, and water.
- Heat over medium heat while gently smashing the raspberries. Stir until the mix thickens, then remove from heat and let it cool.
Make the Raspberry Buttercream:
- In a large bowl, beat the room temperature butter until creamy.
- Gradually add powdered sugar and mix until combined. Then, add freeze-dried raspberry powder, 2 tsp vanilla extract, and milk. Beat until fluffy and well combined.
Assembling:
- On a serving plate, put one layer of the cooled pistachio cake. Spread a layer of raspberry jam on top.
- Add the second layer of cake and repeat the process. Place the final layer on top, then frost the entire cake with the raspberry buttercream.

how to serve Raspberry Pistachio Cake

Cut the cake into slices and serve it on individual plates. This cake goes beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Enjoy it with a cup of tea or coffee for a delightful treat.

how to store Raspberry Pistachio Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze the cake for up to three months. Just wrap each slice in plastic wrap, then place it in a freezer-safe container.

tips to make Raspberry Pistachio Cake

Make sure all your ingredients are at room temperature for the best texture.
Don’t overmix the batter to keep the cake light and fluffy.
You can adjust the sugar in the jam to your taste depending on how sweet or tart you prefer it.
If you want a stronger pistachio flavor, add more pistachio flour to the batter.

variation

You can substitute frozen raspberries with fresh ones if they are in season for an even fresher taste. Additionally, feel free to experiment with different nuts or add a layer of chocolate ganache between the cake layers for a rich flavor contrast.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cakes a few days in advance and store them in the fridge. Wait to frost the cake until you are ready to serve.

2. Can I use another type of nut instead of pistachios?
Absolutely! Almonds, walnuts, or even hazelnuts can be used in place of pistachios for a different flavor.

3. Is there a gluten-free version of this recipe?
Yes, you can use a gluten-free flour blend to replace the all-purpose flour. Just ensure it’s suitable for baking and has a good texture.

Raspberry Pistachio Cake