Pistachio Cake Raspberries

The combo of pistachio and raspberry in this cake creates a real wow factor before you even taste it. The soft, nutty flavor runs through every bit of the fluffy sponge, while tangy raspberry jam cuts the richness with fruity zing. Topped with smooth pistachio buttercream, this cake mixes fancy flavors with easy methods, making it great for celebrations or just when you want something super memorable.

I came up with this after trying something like it at a tiny European bakery and got totally hooked on getting that pistachio flavor just right at home. After tons of tests, this version was the clear favorite with my friends and family. Everyone always comments on how pretty the green cake looks against the bright red raspberries before they've even had a bite.

Key Components

• Ground pistachios: They're what gives the cake its special nutty taste and that lovely green color.
• Golden caster sugar: Adds slight caramel notes that really bring out the pistachio flavor.
• Vanilla bean paste: Gives little specks of vanilla and adds richness to the cake layers.
• Room temperature eggs: Mix in better for the right texture and lift.
• Plain flour: Makes the perfect base while letting the pistachio flavor take center stage.
• Raspberry jam: Brings strong berry flavor and stunning color contrast.
• Pistachio cream: Makes the buttercream extra nutty so the flavor runs through everything.
• Fresh raspberries: Look beautiful and add bursts of fresh taste.
• Chopped pistachios: Give some crunch and boost the main flavor.

Crafting Your Masterpiece

Getting Started:

Set your oven to 320°F with the rack right in the middle. This lower temp helps the cake bake evenly without browning too much or getting a dome top. Grab two straight-sided 8-inch round cake tins for the best shape. Put parchment circles in the bottoms and butter the sides. Make sure everything from the fridge has warmed up to room temp for the best mixing and texture.

Making The Base:

In a big bowl, beat the soft butter until it looks lighter. Slowly add the golden sugar while mixing until everything gets fluffy and pale. Mix in the vanilla bean paste until it's spread out evenly. Then add eggs one at a time, mixing well after each one. This slow approach stops the mix from splitting and traps air bubbles that help the cake rise.

Adding The Nutty Goodness:

In another bowl, sift the plain flour, baking powder and salt together so the raising agents spread out evenly. Add the ground pistachios to these dry ingredients and mix gently. Using a big rubber spatula, fold everything into the butter mixture with wide, gentle movements. Keep folding just until you can't see any dry spots, but don't overdo it or the cake will get tough. Your batter should look smooth and fall slowly from the spatula when lifted.

Baking It Right:

Split the batter evenly between your two prepared tins, using a scale if you have one for perfect matching layers. Smooth the tops with a spatula for even baking. Put both tins on the middle rack with space between them so air can flow around. Bake about 35-40 minutes until the edges look golden and the middle bounces back when you touch it lightly. A toothpick stuck in the middle should come out with just a few moist crumbs. Let the cakes cool in the tins for exactly 15 minutes before carefully flipping them onto wire racks to cool completely.

Dreamy Pistachio Frosting

While your cakes cool down, make the buttercream by beating room temp butter until it's super light and fluffy, for about three minutes on medium-high. This extra beating puts air in for a smoother texture. Turn the mixer down low and add sifted powdered sugar bit by bit so it doesn't puff up everywhere. Once all the sugar's mixed in, turn up to medium speed and beat until it's combined. Add the pistachio cream, a squeeze of fresh lemon juice, and a tiny bit of salt. Keep beating for two more minutes until the buttercream looks lighter and spreads easily.

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Putting It All Together

This cake turns out best when you put it together carefully to show off all its parts. Start by putting one fully cooled cake layer bottom-side up on your serving plate. Spread a thin layer of buttercream on top to keep the jam from soaking into the cake and making it soggy. Pipe or spread half the remaining buttercream evenly across the top, but stop about half an inch from the edge so it won't squish out when you add the next layer. Carefully spread raspberry jam over the buttercream, again staying away from the edges. Put the second cake on top with its flat bottom facing up for a nice level surface. Cover everything with the rest of the buttercream, making it smooth or swirly, however you like.

Fun Ways To Switch It Up

This trusty recipe can be changed up in lots of ways for different occasions. Want more pistachio punch? Throw in a splash of almond extract to boost the nutty taste. If you like some crunch, mix finely chopped pistachios into the batter. For summer parties, add fresh raspberries between the layers along with the jam for extra freshness. For fancy events, try adding a white chocolate drip over the buttercream before adding fresh fruit on top. Around the holidays, a touch of cardamom or rose water in the batter works great with the pistachio and raspberry flavors.

Keeping It Fresh

This cake stays really good if you store it right. Once it's all decorated, it'll keep nicely at room temp for a day under a cake dome. If you need longer, pop it in the fridge in an airtight container or loosely wrapped in plastic for up to three days. Always let a refrigerated cake sit out for at least two hours before serving so the flavors and texture can come back to their best. Single slices freeze really well if you wrap them tightly in plastic wrap and then foil. Thaw frozen slices in the fridge overnight, then let them come to room temp before eating.

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Frequently Asked Questions

→ What's pistachio cream, and where do you get it?

It's a smooth paste made from ground pistachios, similar to almond butter. Look for it in specialty or Italian markets, or try online. No luck? Blend roasted, unsalted pistachios with a little sugar and oil till smooth.

→ Can you prep this cake ahead of time?

You sure can! Make it a day early, cover, and chill. Let it sit out 30 minutes before serving so it's not too cold. You can also bake the sponges 3 days in advance or freeze them for up to 3 months.

→ How do I get a pretty green color in my cake?

Use vibrant Persian pistachios and peel off as much of the brown skin as possible. While baking may dull the outside a bit, the inside stays bright green.

→ Could I swap another fruit for raspberries?

Of course! Strawberries or cherries work just as well. If you switch fruits, match the jam—use strawberry jam for strawberries or cherry compote for cherries.

→ Why not just use granulated sugar instead of caster sugar?

Caster sugar—or superfine sugar—dissolves faster into butter, giving your cake a smoother, lighter texture. If you can't find it, pulse regular sugar in a blender till it's fine.

→ Can this cake be made gluten-free?

Definitely! Replace plain flour with a gluten-free mix containing xanthan gum. The ground pistachios give it great texture, making it an easy switch. Just confirm all your other ingredients are gluten-free too.