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Raspberry Pistachio Cake

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This Raspberry Pistachio Cake is a delightful combination of soft pistachio-flavored cake layers, homemade raspberry jam filling, and a vibrant raspberry buttercream. All components are naturally colored, using pistachios and raspberries, with no artificial additives. The sweet and nutty flavor profile is a treat for both the eyes and the taste buds!

Ingredients

For the Pistachio Cake Layers:

  • 1 1/2 cups (180g) finely ground pistachios
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk

For the Raspberry Jam Filling:

  • 2 cups (300g) fresh raspberries
  • 1 cup (200g) granulated sugar
  • 1 tablespoon lemon juice

For the Raspberry Buttercream:

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1/2 cup (50g) freeze-dried raspberries, powdered
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Raspberry Jam Filling:

    • In a saucepan, combine raspberries, sugar, and lemon juice.
    • Cook over medium heat until raspberries break down and mixture thickens (10-15 minutes).
    • Let the jam cool to room temperature.

  2. Prepare the Pistachio Cake Layers:

    • Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
    • In a bowl, whisk together pistachios, flour, baking powder, baking soda, and salt.
    • Cream butter and sugar in a large bowl until light and fluffy.
    • Add eggs one at a time, mixing well after each addition.
    • Mix in vanilla extract.
    • Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
    • Divide batter among cake pans.
    • Bake for 25-30 minutes or until a toothpick comes out clean.
    • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

  3. Prepare the Raspberry Buttercream:

    • Beat softened butter in a large bowl until creamy.
    • Gradually add powdered sugar, beating well after each addition.
    • Mix in powdered freeze-dried raspberries, heavy cream, vanilla, and salt.
    • Beat until smooth and fluffy.

  4. Assemble the Cake:

    • Place one cake layer on a serving plate, spread with raspberry jam.
    • Add second layer, more jam, and repeat with the third layer.
    • Apply a crumb coat of buttercream and chill for 15 minutes.
    • After chilling, apply a final layer of raspberry buttercream.
    • Decorate with additional raspberries and chopped pistachios if desired.

Notes

  • Substitutes: Use almond or walnut for a different nutty flavor. You can also use other jam flavors like strawberry or blueberry.
  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freezing: Freeze cake layers for up to 3 months—wrap each layer tightly in plastic wrap.

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