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Heavenly Pistachio Raspberry Cake

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A delightful dessert combining buttery pistachios and tart raspberries for a visually stunning and satisfying treat.

Ingredients

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  • 1 cup unsalted shelled pistachios
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • ½ cup buttermilk (or milk with 1 tsp vinegar)
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • Green food coloring (optional)
  • 1 ½ cups mascarpone or cream cheese
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 ½ cups fresh or frozen raspberries
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice
  • Chopped roasted pistachios (for garnish)
  • Whipped cream or mascarpone dots (for garnish)

Instructions

  1. Preheat your oven to 175°C (350°F). Grease two 8-inch round pans and line them with parchment paper.
  2. Pulse the pistachios in a food processor until finely ground.
  3. Whisk together the flour, baking powder, salt, and ground pistachios in a mixing bowl.
  4. Beat the softened butter and granulated sugar together until fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla and almond extract.
  7. Mix the dry ingredients with the buttermilk, alternating starting and ending with dry ingredients.
  8. Pour the batter into the prepared pans and smooth the tops.
  9. Bake for 25-30 minutes, or until a toothpick comes out clean.
  10. Combine raspberries, sugar, cornstarch, water, and lemon juice in a saucepan for the filling and cook until thickened, about 5-7 minutes.
  11. Beat mascarpone with powdered sugar and vanilla until smooth; whip heavy cream until stiff peaks form and fold into the mascarpone.
  12. Slice the cooled cakes in half horizontally. Spread cream filling on one layer, followed by raspberry filling. Top with the second cake layer.
  13. Spread remaining cream filling on top and garnish with chopped pistachios and whipped cream or mascarpone.

Notes

Use room temperature eggs and butter for better emulsion. Allow cakes to cool completely before assembling.

Nutrition

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