Pistachio Raspberry Cake
Servings 14 slices
Ingredients
**Pistachio Cake**
- – 2 1/4 cups all-purpose flour
- – 2 tsp baking powder
- – 1/2 tsp baking soda
- – 1/2 tsp salt
- – 8 tbsp unsalted butter room temperature
- – 1/4 cup vegetable oil
- – 1 1/2 cups granulated sugar
- – 2 large eggs room temperature
- – 2 tsp vanilla extract
- – 1/4 tsp almond extract optional
- – 1 1/4 cups buttermilk
- – 3/4 cup ground pistachios
- – 1 drop green food coloring optional
**Raspberry Jam**
- – 2 cups raspberries
- – 1/4 cup sugar or substitute with maple syrup or honey
- – 2 tbsp lemon juice
- – 1 1/2 tbsp cornstarch
- – 3 tbsp water
**Pistachio Ganache**
- – 1 3/4 cups white chocolate
- – 2/3 cup heavy cream
- – 2/3 cup pistachio paste homemade or store-bought
**Pistachio Buttercream**
- – 1 1/2 cups unsalted butter softened
- – 3 1/2 cups powdered sugar
- – 3/4 cup pistachio ganache from above recipe
- – 1/4 tsp almond extract optional
- – 2 tsp vanilla extract
**To Decorate**
- – Fresh raspberries
- – Chopped pistachios
Instructions
#### Pistachio Cake
- Preheat your oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixer, beat butter, oil, and sugar on medium speed for 2 minutes.
- Add eggs, vanilla, and almond extract, and beat for another minute.
- Gradually add half of the flour mixture, followed by half of the buttermilk. Repeat with remaining flour mixture and buttermilk.
- Fold in ground pistachios and food coloring.
- Divide the batter evenly between the pans and bake for 25-30 minutes. Let cool for 10 minutes, then transfer to a cooling rack to cool completely.
#### Raspberry Jam
- In a small saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally for 5-10 minutes.
- Dissolve cornstarch in water, then add to the pan and cook for 1 minute until thickened. Cool completely in the fridge.
#### Pistachio Ganache
- Mix heavy cream and pistachio paste. Heat until very hot (around 175°F).
- Pour the mixture over white chocolate, strain to remove any nut bits, and whisk until smooth.
- Let the ganache cool to room temperature or in the fridge, stirring occasionally until it thickens.
#### Pistachio Buttercream
- Beat butter on medium-high speed for 3 minutes until fluffy.
- Add powdered sugar, mixing on low speed, then add pistachio ganache. Increase speed to medium and beat for 3 minutes.
- Add vanilla and almond extract, mixing to combine. For a smooth texture, mix on low speed for 10 minutes.
#### Assembling the Cake
- Place one cake layer on a plate. Pipe a ring of buttercream around the edge.
- Spread 1/2 cup of ganache in the center, then layer with raspberry jam.
- Repeat with the second layer, then top with the final cake layer.
- Frost the cake with buttercream and smooth the sides. Decorate with fresh raspberries and chopped pistachios.
Notes
Storage Tips
- **Refrigerate**: Store the cake covered in the fridge for up to 3 days.
- **Freeze**: Slice and wrap individual pieces in plastic wrap, then place in an airtight container for up to 3 months. You can also freeze the whole cake.
Notes
- **Pistachio Paste**: You can use store-bought or homemade pistachio paste.
- **Simple Syrup**: Optionally, brush cake layers with simple syrup for extra moisture.
- **Ganache**: Use good quality white chocolate with at least 20% cocoa butter.
- **Pistachios**: You can use roasted and salted pistachios if preferred.
- **Buttermilk Substitute**: Use whole milk with a teaspoon of vinegar as a substitute.