Pistachio Raspberry Cake

Ingredients

Ingredient notes & substitutions

Shelled pistachios:

Grind them yourself for the freshest, greenest flavor. Use unsalted, and pulse just to a fine meal — a paste will make the sponge dense.

Golden caster sugar:

Its fine grain creams beautifully into the butter for a light crumb, and the slight caramel note complements the pistachios. Regular caster or superfine sugar works too.

Pistachio cream:

This is what gives the buttercream its true pistachio flavor and pale green color. Find it near the nut butters or specialty spreads; a good-quality one makes all the difference.

Raspberry jam:

A seedless jam gives the cleanest filling, but seeded works fine. For an even fresher hit, mash a few fresh raspberries into the jam.

Lemon juice:

A few tablespoons in the buttercream brightens all that richness and keeps the frosting from tasting flat or overly sweet.

Butter:

Have both the cake and buttercream butter properly softened to room temperature — it's the key to a fluffy sponge and a smooth, spreadable frosting.

Method

1. 1

   Preheat the oven to 160°C fan / 180°C (355°F). Grease and line two 20cm (8-inch) round cake tins.

2. 2

   In a large bowl, beat the softened butter and golden caster sugar with an electric mixer for 3 to 5 minutes, until pale and fluffy.

   
3. 3

   Beat in the vanilla, then add the eggs one at a time, mixing well after each.

4. 4

   In a food processor, grind the pistachios to a fine, sandy texture (stop before it becomes a paste).

   
5. 5

   Sift together the flour, baking powder, and salt. Gently fold the dry ingredients and the ground pistachios into the wet mixture until just combined.

   
6. 6

   Divide the batter evenly between the prepared tins and smooth the tops. Bake for 25 to 30 minutes, until a skewer inserted in the center comes out clean and the tops spring back.

   
7. 7

   Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.

8. 8

   For the buttercream, beat the softened butter and sifted icing sugar until light and fluffy, about 3 to 5 minutes. Beat in the pistachio cream, lemon juice, and a pinch of salt until smooth.

   
9. 9

   Place one cooled cake layer on a serving plate. Spread with half the buttercream, then spoon over the raspberry jam and smooth it out.

   
10. 10

    Top with the second cake layer. Cover the top with the remaining buttercream, swirling it into soft peaks.

11. 11

    Decorate with fresh raspberries, chopped pistachios, and mint sprigs. Dust with icing sugar if you like, and serve.

    

Variations to try

• Swap raspberry jam for strawberry or cherry, or use lemon curd for a citrus twist.
• Add a handful of fresh raspberries into the jam layer for bursts of fresh fruit.
• Turn it into cupcakes — the batter makes about 24; bake for 18 to 20 minutes.
• Add 1/2 teaspoon almond extract to the batter to deepen the nutty flavor.

Storage & make-ahead

Store the assembled cake in an airtight container (or under a cake dome) at room temperature for up to 2 days, or in the fridge for up to 4 days — bring it back to room temperature before serving so the sponge is soft and the buttercream creamy. In warm weather, refrigerate to keep the buttercream stable. The unfrosted sponge layers freeze well, wrapped tightly, for up to 2 months; thaw before filling and decorating.

Frequently asked questions

Can I make this cake ahead of time?

Yes. Bake the sponges a day ahead and keep them wrapped at room temperature, or freeze them for up to 2 months. Assemble and decorate on the day for the freshest look.

Where do I find pistachio cream?

Look near specialty nut butters or Italian ingredients in larger supermarkets, or online. If you can't find it, you can blend ground pistachios with a little icing sugar and neutral oil as a substitute.

How do I keep the layers even?

Divide the batter by weight between the tins, and bake them side by side on the same rack. If the tops dome, level them with a serrated knife once cool.

Can I make it gluten-free?

Use a good 1:1 gluten-free plain flour blend. The pistachios already add moisture and structure, so the crumb stays tender.