Pistachio Raspberry Cake Recipe: A Nutty and Fruity Dessert Masterpiece
Elevate your dessert game with this stunning Pistachio Raspberry Cake. Combining the rich, nutty flavor of pistachios with the bright, tangy sweetness of raspberries, this cake is a true celebration of textures and flavors. Perfect for special occasions or as a delightful treat, this recipe is sure to impress with its vibrant layers and irresistible taste.
Prep Time:
30 minutes
Cook Time:
1 hour
Calories:
Approximately 550 kcal per slice
ingredients
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter (softened)
1 cup shelled pistachios (finely ground)
1 cup whole milk (room temperature)
4 large eggs (room temperature)
2 tsp pure vanilla extract
2 ½ tsp baking powder
½ tsp salt
For the Raspberry Filling:
2 cups fresh raspberries (or frozen, thawed)
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
For the Pistachio Frosting:
1 ½ cups unsalted butter (softened)
4 cups powdered sugar
½ cup finely ground pistachios
½ cup heavy cream
2 tsp pure vanilla extract
Pinch of salt
For Decoration:
Fresh raspberries
Crushed pistachios
Edible flowers (optional)
Directions——————
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.Combine Dry Ingredients:
In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt.Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.Bake the Cake:
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Prepare the Raspberry Filling:
In a saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and strain to remove seeds. Let it cool.Make the Pistachio Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, ground pistachios, heavy cream, vanilla extract, and salt. Beat until light and fluffy.Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of raspberry filling on top. Add the second layer and repeat. Top with the third layer and frost the entire cake with the pistachio frosting.Decorate and Serve:
Garnish with fresh raspberries, crushed pistachios, and edible flowers for a touch of elegance. Slice and serve at room temperature.
Frequently Asked Questions
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before using.
2. Can I make this cake without pistachios?
While pistachios add a unique flavor, you can substitute them with almonds or omit them entirely if preferred.
3. How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
4. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and assemble the cake the next day.
5. Can I use a different fruit for the filling?
Yes, you can substitute raspberries with strawberries, blackberries, or blueberries for a different flavor profile.
Tools You'll Need
Three 8-inch round cake pans
Mixing bowls (large and medium)
Electric mixer or whisk
Measuring cups and spoons
Saucepan (for raspberry filling)
Offset spatula (for frosting)
Tips
Use high-quality pistachios for the best flavor and texture.
Ensure all ingredients are at room temperature for a smooth batter.
For a smoother filling, strain the raspberry mixture twice.
Chill the cake layers before frosting for easier assembly.
Allergy Information
Contains: Dairy, eggs, gluten, and nuts.
To make gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
To make nut-free: Omit the pistachios and use a different frosting, such as vanilla or cream cheese.
Conclusion
This Pistachio Raspberry Cake is a delightful dessert that combines the rich, nutty flavor of pistachios with the tangy sweetness of raspberries. Its elegant appearance and delightful flavor make it perfect for any celebration or as a special treat for yourself. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding. Give it a try, and don’t forget to share your beautiful creations with friends and family. Happy baking!
No comment