Pistachio Raspberry Layer Cake
A soft pistachio sponge cake layered with raspberry jam and creamy pistachio buttercream, adorned with fresh raspberries, mint, and chopped pistachios for a refined dessert.
Equipment
- 2 20 cm (8-inch) round cake pans greased and lined with parchment paper
- 1 food processor
- 1 mixing bowl
- 1 electric mixer
Ingredients
- 1 cup unsalted butter softened (250 g)
- 1 cup golden caster sugar or superfine sugar 240 g
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/4 cups all-purpose flour 150 g
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup shelled pistachios finely ground (100 g)
- 3/4 cup unsalted butter softened (175 g)
- 2 1/4 cups powdered sugar sifted (280 g)
- 2 tablespoons smooth pistachio cream
- 1/2 teaspoon fine sea salt
- 1 teaspoon lemon juice
- 3 tablespoons raspberry jam
- 9 ounces fresh raspberries 250 g
- 2 tablespoons chopped pistachios
- Fresh mint sprigs
Instructions
- Preheat the oven to 160°C fan (180°C conventional, 355°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
- In a large mixing bowl, beat softened butter and sugar for 3 to 5 minutes until pale, fluffy, and mousse-like. Mix in vanilla extract.
- Add eggs one at a time, beating well after each addition until the batter is smooth.
- Process pistachios in a food processor until finely ground like almond flour.
- Sift together flour and baking powder. Add salt and ground pistachios. Fold the dry ingredients gently into the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 minutes or until a skewer inserted into the center comes out clean.
- Allow cakes to cool in pans for 15 minutes, then transfer to a rack to cool completely.
- For the buttercream, beat softened butter and powdered sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice, then beat again until smooth.
- To assemble, place one cake layer on a serving plate. Spread half the buttercream evenly over the top, then gently spread raspberry jam on top of the buttercream.
- Place the second cake layer on top and cover with the remaining buttercream.
- Decorate the cake with fresh raspberries, mint sprigs, and chopped pistachios.
Notes
- Avoid overmixing once flour is added to keep the cake light.
- Chill the cake for 20 minutes before slicing for clean layers.
- Add white chocolate curls for an elegant touch.
- Store covered in the refrigerator for up to 3 days.