Vivid Pistachio Raspberry Cake (Print Version)
# Ingredients:
→ Cake ingredients
01 -
16 tablespoons unsalted butter, softened (roughly 250g)
02 -
1 cup and 2 tablespoons superfine sugar (golden caster sugar), about 240g
03 -
4 eggs, large size
04 -
2 teaspoons baking powder
05 -
1/4 teaspoon of sea salt, finely ground
06 -
1 teaspoon of vanilla extract
07 -
100g pistachios, processed into a fine meal (about 3/4 cup)
08 -
1 and 1/4 cups of plain flour, just under (around 150g)
→ Buttercream
09 -
Softened butter, 175g (around 13 tablespoons plus 1 teaspoon)
10 -
Sifted icing sugar, roughly 280g or 2 and 1/3 cups
11 -
2 tablespoons smooth pistachio paste
12 -
1/2 teaspoon of fine sea salt
13 -
1 teaspoon of freshly squeezed lemon juice
→ For the top
14 -
3 tablespoons raspberry jam
15 -
Approximately 2 cups of fresh raspberries (around 250g)
16 -
2 tablespoons pistachios, roughly chopped
17 -
Some fresh mint leaves
# Instructions:
01 -
Set your oven to 355F (160C Fan/180C conventional). Grease and line two loose-bottomed round cake tins (20cm size) with non-stick parchment paper. Put them aside for now.
02 -
Grab a handheld mixer or use a stand mixer (paddle attachment). Mix up the butter with the sugar until the mixture looks mousse-like, smooth, and a bit paler. Blend in the vanilla afterward.
03 -
Pop the eggs in, one at a time, making sure to whisk completely smooth after each addition.
04 -
Carefully sift together the flour with the baking powder. Mix in the pistachio meal and salt. Gently fold everything until it just combines; don't overdo it.
05 -
Share the mixture evenly between your two tins. Smooth the tops with a spoon or spatula so they're even. Pop them in the oven and bake for 35 minutes, more or less, until a tester poked in the center comes out clean.
06 -
Pull the cakes out and leave them in their tins for about 15 minutes. Then, take them out and let them fully cool on a wire rack. If the outer green color lightens a bit while cooling, it's normal. Inside, the color will still pop!
07 -
While waiting, whip up the buttercream. Use your handheld or stand mixer (paddle attachment). Beat together the softened butter and icing sugar until it's pale and fluffy. Stir in pistachio cream, lemon juice, and salt. Adjust the lemon to taste.
08 -
Once cool, place one cake onto a flat dish. Add half the buttercream on top, either with a piping bag or a spoon, spreading evenly. Spread jam over this layer with a knife, but don't go right up to the edges. Place the second cake on top and cover with the remaining buttercream.
09 -
Decorate with raspberries, mint, and a sprinkle of chopped pistachios. Dig in and enjoy!
# Notes:
01 -
Persian pistachios give the brightest green, so go for those if you can.
02 -
If you'd prefer, swap raspberries for strawberries or cherries. The jam can match whichever fruit you go for.
03 -
Keep the finished cake in the fridge, either wrapped up or in an airtight tin, for up to 3 days. Let it sit out for about 20 minutes before eating.
04 -
Feel free to make the whole thing a day before serving. Cover and chill, then bring it to room temp for 30 minutes before enjoying.