Description
This Raspberry Pistachio Cake is a delightful blend of nutty pistachio flour, tender cake layers, tangy raspberry jam, and a luscious raspberry buttercream frosting. It’s perfect for celebrations or a special dessert, combining fruity tartness with rich buttery sweetness for a truly indulgent treat.
Ingredients
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
Raspberry Jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 2 tsp water
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
- Preheat and Prepare Pan: Preheat your oven to 170ºC (340ºF) conventional. Line a 3 x 20 cm (8-inch) baking pan with parchment paper to prevent sticking.
- Make Pistachio Flour: Blend the unsalted pistachios until they reach a fine, flour-like consistency for a nutty texture.
- Combine Dry Ingredients: Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the room temperature butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
- Add Eggs: Incorporate the eggs two at a time, mixing well after each addition to create a smooth batter.
- Alternate Dry Ingredients and Wet Ingredients: Add half of the dry ingredient mixture to the wet batter on low speed until just combined. Then add sour cream, vegetable oil, and vanilla extract and mix again until combined. Finally, add the rest of the dry ingredients and mix until everything is just incorporated.
- Fold Batter: Use a rubber spatula to gently fold the batter ensuring all ingredients are blended evenly without overmixing.
- Bake: Pour the batter into the prepared pan and bake for 20-23 minutes or until a tester inserted into the center comes out clean.
- Cool Cake: Let the cake cool on a rack. After 10 minutes, carefully remove it from the pan and allow it to cool completely before assembling.
- Prepare Raspberry Jam: Combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice in a saucepan over medium heat. Stir and mash the raspberries as they thaw and soften, bringing the mixture to a gentle boil.
- Simmer Jam: Reduce heat to simmer and cook for about 8 minutes until thickened. Mix cornstarch and water, add to jam, and stir constantly for 1 minute until jam is glossy and thick. Cool jam in a shallow bowl in the fridge to room temperature or colder (~1 hour).
- Make Raspberry Buttercream: Sift powdered sugar and freeze-dried raspberry powder together. Beat butter on medium-high speed for 4 minutes, scrape bowl sides, then beat an additional 2 minutes until creamy.
- Add Sugar Mixture and Milk: Add the powdered sugar mixture, vanilla extract, and milk in two batches, whipping well after each until fully incorporated.
- Final Buttercream Mix: Scrape the bowl and mix on low speed for 2 minutes for a smooth, fluffy texture.
- Assemble Cake Layers: Place the first cake layer on a serving dish or cake turntable. Spread two big scoops of buttercream evenly, creating a border ridge to contain the raspberry jam.
- Add Jam and Repeat: Spread half of the raspberry jam evenly within the buttercream border. Place the next cake layer on top and repeat with buttercream and jam. Top with the final layer.
- Chill Cake: Refrigerate the assembled cake for 20 minutes to set the buttercream before applying the crumb coat.
- Finish Frosting and Decorate: Apply a thin crumb coat all over the cake. Then spread the remaining buttercream evenly. Optionally, decorate with fresh raspberries and chopped pistachios for an elegant finish.
Notes
- Make sure all ingredients are at room temperature for the best mixing and texture.
- Folding the batter gently prevents overworking the gluten, ensuring a tender cake crumb.
- You can replace frozen raspberries with fresh if in season, but reduce the cooking time for jam slightly.
- The freeze-dried raspberry powder adds vibrant color and flavor to the buttercream; it can be found in specialty baking stores or online.
- For easiest assembly, a cake turntable is helpful but not mandatory.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best taste.
- This cake freezes well – freeze un-iced layers or fully decorated cake wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
