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Pistachio Raspberry Cake

Pistachio Raspberry Cake

This Pistachio Raspberry Cake features layers of moist pistachio cake filled with raspberry jam and pistachio ganache, topped with pistachio buttercream.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 14 slices
Calories 450 kcal

Equipment

  • Mixer
  • Oven
  • saucepan
  • cake pans
  • Cooling Rack

Ingredients
  

Pistachio Cake

  • 2 ¼ cups all-purpose flour 287 grams
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoon unsalted butter room temperature (113 grams)
  • ¼ cup vegetable oil 60 ml
  • 1 ½ cups granulated sugar 300 grams
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • ¼ teaspoon almond extract optional
  • 1 ¼ cups buttermilk 295 ml
  • ¾ cup ground pistachios 90 grams
  • 1 drop green food coloring optional

Raspberry Jam

  • 2 cups raspberries 280 grams
  • ¼ cup sugar 50 grams or any sweetener, you can use maple syrup or honey as well
  • 2 tablespoon lemon juice
  • 1 ½ tablespoon cornstarch
  • 3 tablespoon water

Pistachio Ganache

  • 1 ¾ cups white chocolate 297 grams
  • ⅔ cup heavy cream 157 ml
  • ⅔ cup pistachio paste homemade or store-bought (161 grams)

Pistachio Buttercream

  • 1 ½ cups unsalted butter softened (339 grams)
  • 3 ½ cups powdered sugar 437 grams
  • ¾ cup pistachio ganache recipe above
  • ¼ teaspoon almond extract optional
  • 2 teaspoon vanilla extract

To decorate

  • Fresh raspberries
  • Chopped pistachios

Instructions
 

Pistachio Cake

  • Pre-heat the oven to 350ºF. Grease three 8-inch round cake pans, line with parchment paper on the bottom and grease the parchment paper.
  • Whisk together the flour, baking powder, baking soda, salt, and set aside.
  • Beat the butter, oil, and sugar together with a mixer on medium speed for 2 minutes.
  • Add the eggs, vanilla, and almond extract, beat for another minute to combine. Scrape the sides of the bowl as needed.
  • Add half of the flour mixture to the bowl. Stir on the lowest setting just until combined.
  • Add half of the buttermilk, stir to combine.
  • Next add the remaining flour mixture and stir.
  • Add the remaining buttermilk and mix.
  • Finish by adding the pistachios and fold with a spatula to combine. Also add the food coloring if using.
  • Divide the batter evenly between the three pans.
  • Bake in the pre-heated oven for about 25 to 30 minutes, until a toothpick inserted in the cake comes out clean.
  • Let the cakes cool down for 10 minutes, then flip onto a cooling rack and let them cool down completely.

Raspberry Jam

  • Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes.
  • Dissolve the cornstarch in the water.
  • Add it to the pan and cook for 1 minute until the jam is thick.
  • Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.

Pistachio Ganache

  • Mix the heavy cream and pistachio paste together.
  • Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.
  • Pour the cream into the white chocolate through a strainer, to retain any bits of pistachio nuts in order to obtain a smooth ganache.
  • Let the ganache cool down at room temperature for about 2-3 hours, or place it in the fridge.

Pistachio Buttercream

  • Beat the butter with a mixer for 3 minutes on medium high speed, until fluffy.
  • Add the powdered sugar and start mixing on low, then add the pistachio paste and continue mixing.
  • Raise the speed to medium and whip for three minutes until fluffy.
  • If the buttercream looks dry, add a bit of heavy cream to make it smoother.
  • Add the vanilla and almond extract and mix to combine.

To assemble

  • To assemble the cake, place one cake layer on the cake plate or turntable.
  • Pipe a ring of buttercream around the edges, to contain the filling when stacking.
  • In the center of the cake, add about ½ cup of ganache and spread around. Then spread some jam on top.
  • Top with another cake layer. Repeat the filling.
  • Top with the final cake layer.
  • Spread a generous amount of frosting around the cake.
  • To decorate the top, pipe some buttercream and place some raspberries and chopped pistachios on top.

Notes

Store the cake in the fridge covered for up to 3 days. To freeze, slice individual slices and wrap each individually.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 120IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword Buttercream, cake, dessert, Pistachio, Pistachio Raspberry Cake, Raspberry
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