Pistachio Raspberry Layers (Print Version)
# Ingredients:
→ Cake Base
01 -
100g (3/4 cup) pistachios, finely ground with a food processor
02 -
1 tsp vanilla extract
03 -
150g (1 1/4 cups, slightly less than full) plain flour
04 -
240g (a little over 1 cup) golden caster sugar (called superfine sugar in the US)
05 -
2 tsp baking powder
06 -
4 large eggs
07 -
250g (16 tbsp or 2 sticks + 1 1/2 tbsp) unsalted butter, softened
08 -
¼ tsp fine sea salt
→ Buttercream Frosting
09 -
½ tsp sea salt
10 -
280g (just over 2 1/3 cups) sifted icing sugar
11 -
175g (13 tbsp + 1 tsp) unsalted butter, softened
12 -
1 tsp lemon juice
13 -
2 tbsp smooth pistachio paste
→ Toppings
14 -
Sprigs of mint leaves
15 -
250g (about 2 cups) fresh raspberries
16 -
3 tbsp raspberry jam
17 -
2 tbsp coarsely chopped pistachios
# Instructions:
01 -
Turn the oven to 160°C Fan/180°C standard/355°F. Get two 20cm round cake tins ready by lining them with non-stick parchment paper after greasing. Put them aside for now.
02 -
In a mixing bowl, use an electric or stand mixer (with the paddle attachment) to beat sugar and butter for 3-5 minutes. Keep at it until everything’s completely smooth, soft, and lightened in color. Stir in the vanilla next.
03 -
Drop in eggs one at a time, blending with the mixer after each until you’ve got a silky, smooth mixture.
04 -
Carefully fold in the ground pistachios, flour, and baking powder after sifting. Sprinkle in the salt and mix gently until it just comes together.
05 -
Spoon the batter into your two tins, dividing it evenly. Spread the top smooth with a spoon or spatula. Bake for about 35 minutes until a skewer poked in the center comes out clean and they look fluffy.
06 -
Take the cakes out of the oven. After letting them sit in their tins for 15 minutes, carefully move them to a wire rack to cool fully. (The outer green tone might dull slightly but the inside will stay bright.)
07 -
Whip the butter until fluffy in a large mixing bowl using an electric or stand mixer. Gradually add the sifted icing sugar, pistachio paste, lemon juice, and salt, then combine everything. Taste-test and add more lemon if needed.
08 -
After the cakes are cool, set one onto a serving plate. Fill a piping bag with half the frosting and layer it evenly over the top. Spread the raspberry jam smoothly on top (but don’t let it reach the sides). Place the second cake layer on and frost the top with your remaining buttercream.
09 -
Arrange fresh berries, mint sprigs, and chopped pistachios on top however you’d like. Enjoy it!
# Notes:
01 -
Go for Persian pistachios if you want the boldest green hue.
02 -
Swap out the raspberries for cherries or strawberries if you like. Match the jam to your choice of fruit too!
03 -
For leftovers, wrap well or use an airtight cake box. Keep in the fridge for a maximum of 3 days, and let it sit out for 20 minutes before eating.
04 -
You can make the entire cake a day ahead. Cover and chill it, then take it out half an hour before serving.