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Heavenly Pistachio Raspberry Cake

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A luscious dessert combining the nutty crunch of pistachios, tartness of raspberries, and creaminess of mascarpone, perfect for any celebration.

Ingredients

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  • 1 cup unsalted shelled pistachios (plus extra for garnish)
  • 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 tsp vanilla extract
  • 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 the 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. In a mixing bowl, whisk together the flour, baking powder, salt, and ground pistachios.
  4. In another bowl, beat the softened butter and granulated sugar together until fluffy and light, 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. Alternately mix the dry ingredients with the buttermilk, beginning and ending with the dry.
  8. Pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. For the raspberry filling, combine the raspberries, sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat until thickened, about 5-7 minutes.
  10. For the cream filling, beat the mascarpone with powdered sugar and a teaspoon of vanilla extract until smooth. Whip the heavy cream until stiff peaks form, then fold into the mascarpone mixture.
  11. Once the cakes are cool, slice them in half horizontally. Spread a layer of cream filling, followed by raspberry filling, and top with the second cake layer.
  12. Cover the top with remaining cream filling and garnish with chopped pistachios and dollops of whipped cream or mascarpone.

Notes

Use room temperature ingredients for a uniform batter. Don’t overmix; gently combine until just mixed for a lighter texture.

Nutrition

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