– 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.
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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.
