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Pistachio Raspberry Cake

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A stunning dessert combining the crunch of pistachios with the tang of raspberry jam, perfect for gatherings.

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
  • Raspberry jam for layering
  • 175 g icing sugar for frosting
  • 2 tbsp smooth pistachio cream for flavor
  • 0.5 tsp fine sea salt
  • 1 tsp lemon juice for a zesty kick
  • Fresh raspberries for decoration
  • Chopped pistachios for added crunch
  • Mint sprigs for a refreshing touch

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. Cream together the softened unsalted butter and golden caster sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Sift together the plain flour, baking powder, and sea salt in a separate bowl.
  5. Gradually add the dry mixture to the wet mixture, folding gently until combined.
  6. Fold in the ground shelled pistachios until evenly incorporated.
  7. Divide the batter between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results. Allow cake layers to cool completely before frosting.

Nutrition

Find it online: https://sousviderecipe.com/pistachio-raspberry-cake/