Heavenly Pistachio Raspberry Cake
A delightful dessert that combines the nutty richness of pistachios with the bright tartness of raspberries, perfect for any celebration.
Ingredients
For the Cake
- 1 cup unsalted shelled pistachios (plus extra for garnish) For garnishing, use chopped roasted pistachios.
- 1.5 cups all-purpose flour Providing structure to the cake.
- 1.5 tsp baking powder Key for fluffy cake layers.
- 0.25 tsp salt Enhances all flavors.
- 0.5 cup unsalted butter, softened Adds richness and moisture.
- 1 cup granulated sugar Creates a lovely caramelized note.
- 3 large eggs (room temperature) Helps the cake rise beautifully.
- 0.5 cup buttermilk (or milk with 1 tsp vinegar) Adds tanginess and moisture.
- 1 tsp vanilla extract Quintessential flavor.
- 0.5 tsp almond extract (optional) For floral notes.
- 1.5 cups mascarpone or cream cheese Brings richness to the filling.
- 1 cup heavy whipping cream Adds a luscious texture.
- 0.25 cup powdered sugar Adds sweetness to the cream mixture.
- 1 tsp vanilla extract Mirrors flavors of cake layers.
- 1.5 cups fresh or frozen raspberries Elevates the cake.
- 0.25 cup sugar Adds sweetness to raspberry filling.
- 1 tbsp cornstarch Thickens raspberry filling.
- 2 tbsp water To help cook down the raspberries.
- 1 tsp lemon juice Accents the raspberries beautifully.
- as needed serving whipped cream or mascarpone dots (for garnish) For an elegant finishing touch.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round pans.
- Pulse the unsalted pistachios in a food processor until finely ground.
- In a bowl, whisk together the all-purpose flour, baking powder, salt, and finely ground pistachios.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extract until combined.
- Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.
Baking
- Pour the batter into prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire rack.
Raspberry Filling
- In a saucepan over medium heat, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook until thickened, then set aside to cool.
Cream Filling
- Beat mascarpone with powdered sugar and vanilla until smooth.
- Whip heavy cream until medium peaks form, then gently fold it into the mascarpone mixture.
Assembly
- Slice the cooled cake layers in half horizontally, giving you four layers.
- Spread cream filling on the bottom layer, add a generous layer of raspberry filling, and top with the second layer.
- Repeat the process until all layers are assembled. Spread the remaining cream filling on top and garnish with chopped pistachios and whipped cream or mascarpone.
Notes
Make sure your ingredients are at room temperature. Avoid overmixing the batter. Allow the cake to cool completely before assembling.