Description
A visually stunning cake featuring a delightful blend of crunchy pistachios and tangy raspberries, perfect for any celebration.
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 (for decoration)
- 2 tbsp Chopped Pistachios (for garnish)
- Fresh Mint Sprigs (optional)
Instructions
- Preheat the oven to 180°C (350°F) and prepare two round cake pans.
- Cream the softened unsalted butter and golden caster sugar until light and fluffy, about 5 minutes.
- Incorporate the eggs one at a time, blending well after each addition; add the vanilla extract.
- Mix the dry ingredients: sift together the plain flour, baking powder, and sea salt in a separate bowl.
- Combine the wet and dry mixtures gradually while mixing on low speed.
- Fold in the ground pistachios evenly to the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pan for 10 minutes before transferring them to wire racks to cool completely.
- Whip the softened butter for the buttercream until creamy, then beat in the sifted icing sugar, pistachio cream, sea salt, and lemon juice until smooth.
- Layer the cooled cake with raspberry jam and buttercream; top with the second layer and frost the whole cake with remaining buttercream.
- Garnish with fresh raspberries, chopped pistachios, and mint sprigs before serving.
Notes
For best results, let the cake layers cool completely before frosting. You can make the cake up to two days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 487
- Sugar: 21g
- Sodium: 0mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg