Print

Pistachio Raspberry Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 142 reviews

This Pistachio and Raspberry Cake is a delightful blend of nutty pistachios and sweet raspberries, layered with creamy mascarpone or whipped cream. Perfectly moist and lightly flavored with lemon zest, this cake combines vibrant textures and flavors to create a stunning dessert ideal for any celebration or afternoon tea.

Ingredients

Dry Ingredients

  • 1 cup shelled pistachios (unsalted)
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • Zest of 1 lemon (optional)

Wet Ingredients

  • ½ cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk or buttermilk

For Filling and Garnish

  • ½ cup raspberry jam or seedless preserves
  • ½ cup mascarpone or whipped cream
  • Optional: fresh raspberries and crushed pistachios for garnish

Instructions

  1. Preheat the oven: Set the oven to 350°F (175°C). Line two 6-inch cake pans or one 8-inch pan with parchment paper and butter the sides to prevent sticking.
  2. Prepare pistachio meal: Pulse the shelled pistachios in a food processor until you achieve a coarse meal texture. Set this aside for later mixing.
  3. Mix dry ingredients: In a large bowl, whisk together the pistachio meal, all-purpose flour, baking powder, salt, and lemon zest if using. This ensures uniform distribution of the leavening agents and flavors.
  4. Cream butter and sugar: In a separate bowl, beat the room temperature butter and granulated sugar until light and fluffy. Gradually add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  5. Combine wet and dry mixtures: Alternate adding the dry ingredient mixture and the milk (or buttermilk) into the butter mixture. Gently fold and mix until the batter becomes smooth and homogenous, being careful not to overmix.
  6. Bake the cake: Pour the prepared batter evenly into the lined pans and bake for 28 to 34 minutes. The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the cake: Let the cakes cool in their pans for about 10 minutes, then transfer them onto wire racks to cool completely. This prevents sogginess and sets the crumb.
  8. Assemble the cake: Spread raspberry jam over one cake layer, then top with mascarpone or whipped cream. Place the second layer on top and repeat if desired.
  9. Garnish and serve: Decorate the assembled cake with fresh raspberries and a sprinkle of crushed pistachios for added texture and visual appeal. Serve immediately or chill until ready to enjoy.

Notes

  • Use unsalted pistachios to control the salt content of the cake.
  • Lemon zest is optional but adds a bright, fresh flavor that complements the pistachios and raspberries.
  • Room temperature butter ensures easier mixing and better texture.
  • Buttermilk can be substituted with whole milk for a milder taste.
  • Make sure not to overmix the batter to avoid a dense cake.
  • The cake is best served the same day but can be refrigerated for up to 2 days.
  • To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend of equal measure.

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