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Pistachio Raspberry Cake Recipe

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4.9 from 58 reviews

This Pistachio and Raspberry Cake combines the nutty flavor of ground pistachios with the bright tartness of raspberry jam, layered between tender cake and creamy mascarpone or whipped cream. It’s a delicate and elegant dessert perfect for special occasions or a delightful afternoon treat.

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

Fillings & Garnishes

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

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two 6-inch cake pans or one 8-inch pan with parchment paper and grease the sides to prevent sticking.
  2. Grind pistachios: Pulse the shelled, unsalted pistachios in a food processor until they form a coarse meal. Avoid overprocessing into a paste. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, salt, and optional lemon zest, ensuring even distribution of leavening and flavor.
  4. Cream butter and sugar: In a separate large bowl, beat the room temperature butter and granulated sugar with an electric mixer until the mixture becomes light and fluffy, which usually takes about 2–3 minutes.
  5. Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Stir in the vanilla extract for added aroma.
  6. Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the milk (or buttermilk) into the butter mixture, beginning and ending with the dry mix. Fold gently until the batter is smooth and well combined, but avoid overmixing.
  7. Bake the cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 28 to 34 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
  8. Cool the cake: Let the cakes cool in the pans for about 10 minutes. Then transfer them onto a wire rack to cool completely, ensuring a firm structure for layering.
  9. Assemble the cake: Spread a layer of raspberry jam evenly over one cake layer, then top with a generous layer of mascarpone or whipped cream. Place the second layer on top and repeat if you have multiple layers.
  10. Garnish and serve: Decorate the top of the cake with fresh raspberries and crushed pistachios for an appealing finish. Serve immediately or refrigerate until ready to enjoy.

Notes

  • For a dairy-free alternative, substitute butter with a vegan margarine and milk with almond or oat milk, and use coconut cream instead of mascarpone.
  • Make sure the butter is at room temperature for easier creaming and better texture.
  • To enhance the pistachio flavor, lightly toast the shelled pistachios before grinding.
  • Allow the cake to cool completely before layering to prevent the jam and cream from melting.
  • This cake can be stored covered in the refrigerator for up to 3 days.

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