Description
A delightful cake combining rich pistachios and fresh raspberries with creamy buttercream for a show-stopping dessert.
Ingredients
Scale
- 250 g Unsalted Butter, softened
- 240 g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios, ground
- 175 g Softened Unsalted Butter (for buttercream)
- 280 g Sifted Icing Sugar
- 2 tbsp Smooth Pistachio Cream
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice
- 3 tbsp Raspberry Jam
- 250 g Fresh Raspberries
- 2 tbsp Chopped Pistachios and Fresh Mint Sprigs (for garnish)
Instructions
- Preheat your oven to 180°C (350°F). Prepare two round cake pans by greasing them well and lining the bottoms with parchment paper.
- Cream the softened unsalted butter and golden caster sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Sift together the plain flour, baking powder, and sea salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients on low speed.
- Fold in the ground pistachios gently into the batter.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool in the pan for about 10 minutes before transferring them to wire racks to cool completely.
- Whip the softened unsalted butter for buttercream until creamy, then gradually beat in the sifted icing sugar, pistachio cream, sea salt, and lemon juice.
- Place one layer of cake on a serving plate, spread raspberry jam on top, and add a layer of buttercream.
- Add the second layer of cake and frost the top and sides with the remaining buttercream.
- Garnish with fresh raspberries, chopped pistachios, and mint sprigs.
Notes
Ensure all ingredients are at room temperature for the best results. You can make the cake layers a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg