Pistachio Raspberry Cake (Version imprimable)

Delicious pistachio cake, rich buttercream, and juicy raspberries. It’s a dazzling centerpiece for any gathering.

# Composition:

→ Cake Ingredients

01 - 250g unsalted butter, softened
02 - 240g golden caster sugar
03 - 1 teaspoon pure vanilla extract
04 - 4 large eggs
05 - 150g all-purpose flour
06 - 2 teaspoons baking powder
07 - ¼ teaspoon fine sea salt
08 - 100g ground pistachios

→ Buttercream Ingredients

09 - 175g softened unsalted butter
10 - 280g icing sugar, sifted
11 - 2 tablespoons smooth pistachio paste
12 - ½ teaspoon fine sea salt
13 - 1 teaspoon fresh lemon juice

→ For Decorating

14 - 3 tablespoons raspberry jam
15 - 250g fresh raspberries
16 - 2 tablespoons coarsely chopped pistachios
17 - Small mint sprigs for garnish

# Étapes de réalisation:

01 - Turn the oven to 160°C (fan setting) to preheat. Lightly grease two 20cm round cake tins, and pop some non-stick paper at the bottom.
02 - Grab a mixer (handheld or stand with paddle). Beat butter and sugar together for 3-5 minutes, until fluffy and light like soft mousse. Add the vanilla and blend it in till smooth.
03 - Crack in one egg at a time, and mix until each one disappears fully before adding the next. Keep mixing till it’s all silky.
04 - Throw in your flour and baking powder after sifting them. Toss in the salt and ground pistachios, folding gently until it barely comes together—don’t overdo it.
05 - Evenly scoop the batter into your tins. Smooth out the surface with a spatula or back of a spoon.
06 - Put in the oven for around 35 minutes. They’re done when a skewer poked in comes out clean. Let the cakes sit in the tins for 15 minutes before cooling fully on a rack.
07 - While waiting for the cakes to cool, beat the butter with the sugar until pale and fluffy. Stir in the pistachio paste, salt, and lemon juice. Taste it—if it’s not tangy enough, add a little more lemon.
08 - Once cool, place one cake on a plate. Spread or pipe half the buttercream on top. Layer the jam on top of the cream but keep it away from the edges. Place the second cake over and cover it neatly with the rest of the buttercream.
09 - Top off the cake with fresh raspberries, mint garnishes, and a sprinkle of chopped pistachios. It’s ready to serve!

# Détails supplémentaires:

01 - Pick Persian pistachios for extra green color.
02 - Weigh out the batter to divide it exactly between tins.
03 - Switch up raspberries with strawberries or cherries if you like.
04 - Use a star-nozzle piping bag or a knife for decorating.

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