Raspberry Pistachio Cake
Ingredients
For the Cake
- 100 g unsalted pistachios (blended into flour) Blend into flour for the cake.
- 260 g all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- 60 g vegetable oil (e.g. canola oil)
- 2 tsp vanilla extract
For the Raspberry Jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 2 tsp water
For the Raspberry Buttercream
- 400 g butter (room temperature)
- 660 g powdered sugar
- 1 1/2 tbsp freeze-dried raspberry powder
- 2 tsp vanilla extract
- 2 tbsp whole milk (room temperature)
Instructions
Pistachio Cake
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pistachio flour, all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs, sour cream, vegetable oil, and vanilla; mix until combined.
- Gradually add the dry ingredients to the wet mixture until smooth.
- Pour the batter into prepared cake pans and bake for 25-30 minutes.
Raspberry Jam
- In a saucepan, combine frozen raspberries, sugar, lemon juice, and vanilla. Cook on medium heat until the raspberries break down.
- Mix cornstarch and water, add to the raspberry mixture, and cook until thickened. Set aside to cool.
Raspberry Buttercream
- Beat the butter until creamy. Gradually add powdered sugar.
- Mix in freeze-dried raspberry powder, vanilla, and milk until smooth.
Assembling
- Once the cake layers are cooled, spread raspberry jam between the layers.
- Cover the entire cake with raspberry buttercream.
Notes
Raspberry Pistachio Cake is a delightful dessert that combines the nutty flavor of pistachios with the sweetness of raspberries. This cake is not only visually appealing but also bursting with flavor, making it perfect for any occasion.
Why Make Raspberry Pistachio Cake
Making Raspberry Pistachio Cake is a great choice for many reasons. First, it is a unique dessert that stands out at gatherings. The combination of flavors creates a wonderful balance. Additionally, the cake is moist and rich, ensuring that every bite is enjoyable. It’s an excellent way to impress friends and family with your baking skills.
How to Make Raspberry Pistachio Cake
The process to create Raspberry Pistachio Cake is straightforward.
Ingredients:
-
For the Cake:
- 100 g unsalted pistachios (blended into flour)
- 260 g all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- 60 g vegetable oil (e.g. canola oil)
- 2 tsp vanilla extract
-
For the Raspberry Jam:
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 2 tsp water
-
For the Raspberry Buttercream:
- 400 g butter (room temperature)
- 660 g powdered sugar
- 1 1/2 tbsp freeze-dried raspberry powder
- 2 tsp vanilla extract
- 2 tbsp whole milk (room temperature)
Directions:
-
Pistachio Cake:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pistachio flour, all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs, sour cream, vegetable oil, and vanilla; mix until combined.
- Gradually add the dry ingredients to the wet mixture until smooth.
- Pour the batter into prepared cake pans and bake for 25-30 minutes.
-
Raspberry Jam:
- In a saucepan, combine frozen raspberries, sugar, lemon juice, and vanilla. Cook on medium heat until the raspberries break down.
- Mix cornstarch and water, add to the raspberry mixture, and cook until thickened. Set aside to cool.
-
Raspberry Buttercream:
- Beat the butter until creamy. Gradually add powdered sugar.
- Mix in freeze-dried raspberry powder, vanilla, and milk until smooth.
-
Assembling:
- Once the cake layers are cooled, spread raspberry jam between the layers.
- Cover the entire cake with raspberry buttercream.
How to Serve Raspberry Pistachio Cake
Serve Raspberry Pistachio Cake chilled or at room temperature. It pairs beautifully with a cup of tea or coffee. For an extra touch, garnish with crushed pistachios or fresh raspberries on top before serving.
How to Store Raspberry Pistachio Cake
Store leftover Raspberry Pistachio Cake in an airtight container. Keep it in the refrigerator for up to 5 days. You can also freeze slices for later use. Wrap each slice well to maintain freshness.
Tips to Make Raspberry Pistachio Cake
- Ensure all ingredients are at room temperature for the best results.
- Don’t overmix the batter to keep the cake light.
- Feel free to adjust the sweetness by using less sugar in the raspberry jam, depending on your taste.
Variation for Raspberry Pistachio Cake
You can add other fruits like strawberries or blueberries for a fruity twist. For a chocolate version, consider adding cocoa powder to the batter.
FAQs
Q: Can I use fresh raspberries instead of frozen?
A: Yes, fresh raspberries can be used, but you may need to adjust the cooking time for the jam.
Q: Is there a gluten-free option for this Raspberry Pistachio Cake?
A: You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
Q: Where can I buy pistachios for this recipe?
A: Buy it here.
Enjoy baking and sharing this lovely Raspberry Pistachio Cake!
