Dessert
Pistachio & Raspberry Cake
2 h 30 minServes 10Nutri-Score D€€
D
2 h 30 min
2 h 30 minPistachio & Raspberry Cake
what you need
Ingredients
eggs (room temperature)Dairy2 pieces
sugarPantry90 g
butter (melted)Dairy100 g
milkDairy50 ml
greek yogurt (room temperature)Dairy100 g
pistachios (chopped)Nuts & seeds50 g
flourGrains150 g
baking powder (half a teaspoon)Pantry2 g- baking soda (half a teaspoon)Pantry2 g
salt (a pinch)Spices1 g- vanilla (half a teaspoon)Pantry2 ml
raspberriesProduce150 g- sugar (for the jam, one tablespoon)Pantry15 g
waterOther60 ml- starch (for the jam)Pantry5 g
- mascarpone cheeseDairy250 g
- heavy cream (cold)Dairy350 ml
- caster sugar (for the frosting)Pantry70 g
- vanilla (for the frosting, half a teaspoon)Pantry2 ml
per serving
Nutrition
292kcal
- Carbs
- 25 g
- Proteins
- 5 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Cake pan
Oven
Saucepan
Hand mixer
Spatula
step by step
Method
- Step 1
Make the pistachio batter
- In a bowl, whisk the eggs with the sugar.
- Add the melted butter, milk, greek yogurt, chopped pistachios, flour, baking powder, baking soda, salt and vanilla in that order, mixing well after each addition.
- Step 2
Bake the cake
- Pour the batter into a greased cake pan.
- Bake at 190 °C until a toothpick comes out dry.
- Step 3
Cool and chill the cake
- Let the cake cool, then wrap it in cling film.
- Refrigerate until completely cold.
- Step 4
Cook the raspberry jam
- Mix the water with the starch.
- Put the raspberries with the sugar in a saucepan, add the water-starch mixture and bring to a boil.
- Simmer on medium heat, stirring, then let it cool.
- Step 5
Make the mascarpone frosting
- Whip the heavy cream with the caster sugar and vanilla to soft peaks.
- Add the mascarpone and mix to a soft, smooth texture.
- Step 6
Assemble the cake
- Once everything is completely cooled, layer the cake with the raspberry jam and mascarpone frosting.
- Finish with a layer of frosting on top.