Can I substitute almond flour for pistachio flour?

Yes, though you’ll miss the unique pistachio flavor. Almond flour gives a similar texture but not the same taste. Try blending shelled raw pistachios yourself for a fresher option.

What’s the best way to prevent the raspberries from sinking?

Lightly toss them in flour before folding them into the batter. This adds friction and helps suspend them more evenly during baking.

How long does pistachio raspberry cake stay fresh?

When stored in an airtight container at room temperature, it stays fresh for up to three days. Refrigerate for longer storage, and bring to room temperature before serving.

Can I freeze this cake, and how?

Yes! Wrap individual slices or the whole cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and let come to room temp before enjoying.

Pistachio Raspberry Cake – Stunning Spring Dessert Recipe

Pistachio Raspberry Cake: Nutty Green Layers with Bright Berry Sweetness

Print Recipe

This Pistachio Raspberry Cake features layers of moist pistachio sponge, rich pistachio buttercream, and a tangy raspberry jam center, topped with fresh raspberries, chopped pistachios, and mint for a stunning finish.

Author: Alice Bali
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Cake
Method: Baking
Cuisine: European

Ingredients

Scale

For the cake:

250g unsalted butter, softened (16 tbsp)

240g golden caster sugar (1 cup + 2 tbsp)

1 tsp vanilla extract

4 large eggs

150g plain flour (1 1/4 scant cup)

2 tsp baking powder

1/4 tsp fine sea salt

100g shelled pistachios, ground (3/4 cup)

For the buttercream:

175g unsalted butter, softened (13 tbsp + 1 tsp)

280g icing sugar, sifted (2 1/3 cups)

2 tbsp smooth pistachio cream

1/2 tsp fine sea salt

1 tsp lemon juice

To decorate:

3 tbsp raspberry jam

250g fresh raspberries (about 2 cups)

2 tbsp chopped pistachios

Sprigs of fresh mint

Instructions

1. Preheat oven to 355°F (180°C conventional/160°C fan). Grease and line 2 x 20cm (8-inch) round cake tins.

2. Cream butter and sugar until light and mousse-like. Add vanilla and mix.

3. Beat in eggs one at a time until smooth.

4. Grind pistachios to a fine meal. Sift flour and baking powder; add salt and pistachios. Fold into batter.

5. Divide batter between tins. Smooth tops.

6. Bake 35 minutes or until skewer comes out clean. Cool 15 minutes in tins, then fully on a wire rack.

7. Make buttercream: Beat butter and icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice; beat again.

8. Place one cake on a plate. Pipe or spread half the buttercream on top. Spread raspberry jam over buttercream.

9. Top with second cake and remaining buttercream.

10. Decorate with raspberries, mint sprigs, and chopped pistachios.

Notes

Use Persian pistachios for a vivid green sponge.

Cool cake completely before assembling.

Store in airtight tin in fridge for 3 days. Bring to room temperature before serving.

Can be made 1 day ahead or frozen in parts (cake and buttercream separately).

Swap raspberries and jam for strawberries or cherries for a twist.

Weigh batter to divide evenly between tins.

Nutrition

Serving Size: 1 slice
Calories: 889
Sugar: 73g
Sodium: 506mg
Fat: 54g
Saturated Fat: 30g
Unsaturated Fat: 20g
Trans Fat: 2g
Carbohydrates: 96g
Fiber: 5g
Protein: 9g
Cholesterol: 196mg

Keywords: pistachio raspberry cake, pistachio sponge, raspberry jam cake, elegant layer cake

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