Introduction

This Pistachio Raspberry Cake is a delightful combination of nutty and fruity flavors wrapped in a moist, tender crumb. The vibrant green pistachio-infused layers paired with a luscious buttercream and fresh raspberries make it perfect for any celebration or special treat.

A two-layer green pistachio cake sits on a white plate on a white marbled surface, with the bottom layer showing moist, pale green sponge and a middle layer of dark red raspberry jam mixed with creamy, light green pistachio frosting. The top layer has thick pistachio frosting spread unevenly, topped with whole fresh raspberries, crushed pistachios, and small mint leaves scattered across the surface. Some raspberry jam and crushed pistachios have spilled onto the plate, adding a casual touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
240 g golden caster sugar (1 cup + 2 tablespoons)
1 tsp vanilla extract
4 large eggs
150 g plain flour (1 cup + 1/4 scant cup)
2 tsp baking powder
¼ tsp fine sea salt
100 g shelled pistachios (3/4 cup)
175 g softened unsalted butter (13 tablespoons + 1 tsp) for buttercream
280 g sifted icing sugar (2 + 1/3 cups)
2 tbsp smooth pistachio cream
½ tsp fine sea salt
1 tsp lemon juice
3 tbsp raspberry jam
250 g fresh raspberries (roughly 2 cups)
2 tbsp roughly chopped pistachios
Sprigs of fresh mint for decoration

Instructions

Step 1: Preheat the oven to 160°C Fan / 180°C conventional (355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl, use a handheld or stand mixer with the paddle attachment to cream together the butter and sugar for 3-5 minutes until light, smooth, and mousse-like. Add the vanilla extract and mix again.
Step 3: Add the eggs one at a time, whisking well after each until the batter is completely smooth.
Step 4: Using a food processor or blender, grind the pistachios into a fine crumb resembling almond meal.
Step 5: Sift the flour and baking powder into the mixture, then add the salt and ground pistachios. Gently fold all ingredients together until just combined.
Step 6: Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula or back of a spoon to create an even layer.
Step 7: Bake for about 35 minutes, or until the cakes are well risen and a skewer inserted into the center comes out clean. Let them cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely. The green color on the outside may fade slightly but will remain vibrant inside.
Step 8: While the cakes cool, prepare the buttercream. Cream the softened butter and sifted icing sugar together until pale and fluffy. Add the pistachio cream, salt, and lemon juice, then beat again. Adjust lemon juice to taste.
Step 9: Place one cake layer on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream evenly over the cake. Spread the raspberry jam smoothly on top, taking care not to get too close to the edges.
Step 10: Top with the second cake layer, then cover with the remaining buttercream. Decorate with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy!

Tips & Variations

For an extra pistachio flavor, toast the shelled pistachios lightly before grinding.
Substitute raspberry jam with your favorite berry preserve for a different fruity twist.
If fresh raspberries are not available, frozen raspberries can be used—just thaw and drain them well before decorating.
Use a serrated knife to level the cake layers if they dome during baking for easier stacking.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the buttercream fresh. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

A two-layer round cake with golden brown sponge. The bottom layer is topped with a thick pale green cream and a layer of bright red raspberries peeking through. The top sponge layer is covered with the same pale green cream, decorated with whole fresh raspberries, small green mint leaves, and chopped green pistachios scattered on top. The cake sits on a white plate with a few mint leaves around, all placed on a white marbled surface against a plain white wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of ground pistachios?

Yes, almond meal can be used as a substitute, though it will alter the nutty flavor slightly. The texture will remain similar, keeping the cake moist and tender.

How do I prevent the raspberry jam from leaking out?

When spreading the raspberry jam, avoid brushing it too close to the edges of the cake layer. Using a small offset spatula helps control the spread and keeps the jam contained.