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This pistachio and raspberry dessert combines soft, aromatic layers with velvety pistachio buttercream and tart raspberry preserves for a knockout treat. The eye-catching green sponge makes a gorgeous contrast against the ruby berries, turning heads as the main attraction at any party.
I whipped this up for my sister's birthday party and everyone gobbled it down in moments. Since then, whenever there's something worth celebrating, I always fall back on this pistachio-raspberry combo that's become my personal signature.
What You'll Need
- Unsalted butter: leave it out for about an hour to get perfectly soft, which makes your cake base super fluffy
- Golden caster sugar: adds just enough sweetness with tiny crystals that mix in without trouble
- Vanilla extract: works with the pistachio flavor instead of fighting it
- Large eggs: hold everything together while making the sponge extra rich
- Plain flour: builds the cake structure but lets the nut flavor stay front and center
- Baking powder: gives you that nice lift for a fluffy texture
- Fine sea salt: cuts the sweetness and brings out the nutty goodness
- Pistachios: ground up small to give that unique taste and pretty green color
- Icing sugar: makes your buttercream totally smooth with no gritty bits
- Pistachio cream: kicks up the nutty flavor in your frosting
- Lemon juice: balances out the rich buttercream
- Raspberry jam: brings fruity sharpness that works magic with pistachios
- Fresh raspberries: add pops of bright flavor and make it look fancy
- Chopped pistachios: give some crunch and make it look pretty
- Fresh mint: adds a splash of green and subtle freshness
Making Your Masterpiece
- Get Your Tins Ready:
- Heat your oven to 160C fan or 180C regular and grab two 20cm round cake tins. Grease them well and put in baking paper, letting it come up the sides a bit so the cakes come out easily.
- Whip Up The Foundation:
- Mix the soft butter and sugar together for at least 3-5 minutes until it looks way lighter. This puts air in the mix which makes your cake fluffy. Drop in the vanilla and stir again to spread the flavor.
- Eggs Next:
- Add one egg at a time, mixing really well between each. This stops the mix from breaking and keeps everything smooth. Don't rush this part or you might mess up the cake texture.
- Mix In Dry Stuff:
- Sift flour and baking powder right into your bowl to get rid of lumps, then add salt and ground pistachios. Fold it all in gently with a spatula to keep those air bubbles. Stop as soon as everything's mixed or your cake might turn tough.
- Bake It Just Right:
- Split the batter evenly between your tins using a kitchen scale if you have one. Smooth the top with your spatula so it bakes evenly. Pop in the oven for about 35 minutes until a toothpick comes out clean. The edges might brown a bit but the inside will stay nice and green.
- Let Them Cool:
- Leave the cakes in their tins for 15 minutes, then carefully move them to a wire rack. They need to cool completely before you put them together or your frosting will melt. This takes about 1-2 hours depending on how warm your kitchen is.
- Make Your Buttercream:
- Beat the soft butter until it's really pale, then slowly add sifted icing sugar. Mix until it's light and fluffy before adding pistachio cream, salt and lemon juice. The lemon really brightens it up and balances out how rich it is.
- Put It All Together:
- Put one completely cool cake layer on your serving plate. Pipe half the buttercream in an even layer then carefully spread raspberry jam on top, but leave a small gap around the edge. Put the second cake on top and spread or pipe the rest of the buttercream on the top.
- Make It Pretty:
- Put fresh raspberries, chopped pistachios and mint leaves on top to make it look amazing. Make sure the berries are totally dry so they don't bleed into your frosting. Chill it briefly before serving so the flavors can mix together.
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Pistachios really shine in this dessert. I found out how amazing they can be during a trip to Sicily where they make the most incredible pistachio treats. The way their natural oils get into both the cake and frosting creates a richness that fake flavorings just can't touch.
Getting The Boldest Taste
Want the strongest pistachio flavor? Toast the nuts quickly before grinding them up. Just spread them on a baking sheet and stick them in a 160C oven for 5-7 minutes until they smell good but haven't browned. Let them cool completely before blending. This simple trick releases their oils and makes the nutty flavor much stronger.
Keeping It Fresh
This cake stays good for up to 3 days in an airtight container at cool room temperature. If your house is warm, stick it in the fridge but bring it back to room temp before eating so it tastes its best. The plain cake layers can be wrapped tight and frozen for up to a month. Just thaw them completely before adding frosting.
What To Serve With It
Try adding a spoonful of lightly whipped cream for extra luxury. Drink-wise, it's great with sweet wines like Sauternes or Moscato d'Asti. If you love coffee, try it with espresso or cappuccino which really brings out the nutty pistachio flavors.
Fixing Common Problems
If your cake starts browning too fast while baking, just lay some foil loosely on top. Got lumpy buttercream that looks separated? It probably got too warm. Just put it in the fridge for 10 minutes and beat it again until it looks smooth.
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Frequently Asked Questions
- → Is salted butter okay to use?
Yes, but you’ll need to cut down on extra salt in your mix. Salted butter changes the flavor, so tweak carefully.
- → What works instead of pistachio cream?
If pistachio cream isn’t on hand, you can swap it for pistachio paste or finely blend pistachios with a touch of cream for the same effect.
- → How can I keep the cake soft?
Don’t overbake the layers. Test with a toothpick and take them out as soon as it comes out clean.
- → Can I prepare this dessert early?
Sure! Bake your sponge layers the day before. Wait to frost and decorate till you’re ready to serve so it stays fresh.
- → What’s the best way to store leftovers?
Pop leftover slices in an airtight container and leave in the fridge for up to 3 days. Let it warm up a bit before eating for the best taste.
- → Can frozen raspberries be used to top this cake?
It’s not the best choice since frozen berries can get watery. Use fresh ones for the best look and texture.