Ingredients
For the cake:
- 250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
- 240 g golden caster sugar (1 cup + 2 tbsp)
- 1 tsp vanilla extract
- 4 large eggs
- 150 g plain flour (1 cup & 1/4 scant cup)
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 100 g shelled pistachios (3/4 cup)
For the buttercream:
- 175 g softened unsalted butter (13 tablespoons + 1 tsp)
- 280 g sifted icing sugar (2 + 1/3 cups)
- 2 tbsp smooth pistachio cream
- ½ tsp fine sea salt
- 1 tsp lemon juice
To decorate:
- 3 tbsp raspberry jam
- 250 g fresh raspberries (roughly 2 cups)
- 2 tbsp roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- Prepare the tins and oven: Preheat the oven to 160°C fan / 180°C conventional / 355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper and set aside.
- Cream butter and sugar: Using a handheld or stand mixer with paddle attachment, beat the softened butter and golden caster sugar together for 3-5 minutes until the mixture is light, smooth, and mousse-like. Add vanilla extract and mix well.
- Add eggs: Beat in the eggs one at a time, ensuring the batter becomes completely smooth after each addition.
- Grind pistachios: Using a food processor or blender, pulse the pistachios until they form a fine crumb resembling almond meal texture.
- Combine dry ingredients: Sift the flour and baking powder. Then add the salt and ground pistachios. Carefully fold these dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Fill cake tins: Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula or the back of a spoon for an even surface.
- Bake: Bake in the preheated oven for about 35 minutes, or until the cakes are well risen and a skewer inserted in the center comes out clean. Let cool in tins for 15 minutes before transferring to a wire rack to cool completely.
- Make buttercream: In a large bowl, cream together softened butter and sifted icing sugar with a mixer until pale and light. Add pistachio cream, salt, and lemon juice. Beat again and adjust lemon juice to taste.
- Assemble the cake: Place one cooled cake layer on a flat plate. Pipe half the buttercream evenly over it, then spread raspberry jam on top carefully, avoiding the edges to prevent leakage but ensuring it’s visible. Place the second cake layer on top, then evenly spread the remaining buttercream over it.
- Decorate: Garnish the top with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy!
Notes
- The green color on the pistachio cake crust may fade slightly after baking but will remain vibrant inside.
- Use good quality pistachio cream in the buttercream for the best authentic flavor.
- When spreading the jam, avoid the edges of the cake layer to prevent it from spilling out the sides.
- Allow cakes to cool completely before assembling to prevent melting or sliding of the buttercream.
- You can substitute golden caster sugar with superfine sugar if unavailable.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
