Name: Raspberry Pistachio Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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 (for jam); 2 tsp lemon juice; 1 tsp vanilla extract (for jam); 1 tsp cornstarch; 2 tsp water; 400 g butter (for frosting, room temperature); 660 g powdered sugar; 1 1/2 tbsp freeze-dried raspberry powder; 2 tsp vanilla extract (for frosting); 2 tbsp whole milk (room temperature)

Description

A delightful cake that balances the nutty flavor of pistachios with the sweet and tangy taste of raspberries, perfect for any occasion.

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 (for jam)
2 tsp lemon juice
1 tsp vanilla extract (for jam)
1 tsp cornstarch
2 tsp water
400 g butter (for frosting, room temperature)
660 g powdered sugar
1 1/2 tbsp freeze-dried raspberry powder
2 tsp vanilla extract (for frosting)
2 tbsp whole milk (room temperature)

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Instructions

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, 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.
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.
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.
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.

Notes

Make sure all your ingredients are at room temperature for the best texture. Adjust the sugar in the jam to your taste depending on how sweet or tart you prefer it.