Raspberry Pistachio Cake
A delightful dessert that combines the nutty flavor of pistachios with the sweetness of raspberries, perfect for any occasion.
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
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. Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for later use.