Pistachio Raspberry Layer Cake (Print Version)

# Ingredients:

→ For the cake

01 - Softened unsalted butter, 250g
02 - Golden caster sugar, 240g
03 - Pure vanilla extract, 1 teaspoon
04 - 4 large eggs
05 - Plain flour, 150g
06 - Baking powder, 2 teaspoons
07 - Fine sea salt, ¼ teaspoon
08 - Ground pistachios, 100g

→ For the buttercream

09 - Softened unsalted butter, 175g
10 - Sifted icing sugar, 280g
11 - Smooth pistachio cream, 2 tablespoons
12 - Fine sea salt, ½ teaspoon
13 - Fresh lemon juice, 1 teaspoon

→ To decorate

14 - Raspberry jam, 3 tablespoons
15 - Fresh raspberries, 250g
16 - Roughly chopped pistachios, 2 tablespoons
17 - Fresh mint sprigs, for garnish

# Instructions:

01 - Start by preheating your oven to 160°C (fan setting). Get two 20cm round cake tins ready - grease them well and line the bases with non-stick baking paper.
02 - Using either a handheld mixer or a stand mixer with the paddle attachment, beat the butter and sugar together for a good 3-5 minutes until it becomes light, fluffy and mousse-like. Mix in the vanilla extract until well combined.
03 - One by one, add your eggs to the mixture, making sure each is fully incorporated before adding the next. The batter should be silky smooth.
04 - Sift your flour and baking powder into the bowl. Add the salt and ground pistachios, then gently fold everything together until just combined - be careful not to overmix!
05 - Split the cake batter evenly between your prepared tins. Use a spatula or the back of a spoon to smooth the tops into even layers.
06 - Bake for approximately 35 minutes, or until the cakes are well risen and a skewer comes out clean when inserted into the center. Let them cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.
07 - While the cakes cool, prepare your buttercream. Beat the butter and sifted icing sugar until pale and fluffy. Mix in the pistachio cream, salt, and lemon juice until well combined. Taste and adjust the lemon if needed.
08 - Once the cakes are completely cool, place one layer on a serving plate. Pipe or spread half the buttercream on top in an even layer. Carefully spread the raspberry jam over the buttercream, keeping slightly away from the edges. Place the second cake on top and cover with the remaining buttercream.
09 - Crown your creation with fresh raspberries, sprigs of mint, and a scatter of chopped pistachios. Your masterpiece is ready to serve!

# Notes:

01 - For the most vibrant green color, try using Persian pistachios
02 - You can weigh the batter before dividing to ensure perfectly even cake layers
03 - Feel free to swap raspberries for strawberries or cherries, matching the jam flavor accordingly
04 - The buttercream can be spread with a palette knife or piped using a star nozzle for a fancier finish

Back