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Raspberry Pistachio Layer Cake
Dessert

Raspberry Pistachio Layer Cake

2 h 30 minServes 12Nutri-Score E€€€
from @teakandthyme5 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • unsalted pistachios (shelled)Nuts & seeds100 g
  • all-purpose flourGrains170 g
  • baking powder (½ teaspoon)Pantry2.5 g
  • baking soda (½ teaspoon)Pantry2.5 g
  • salt (½ teaspoon)Spices3 g
  • unsalted butter (melted, for the cake)Dairy115 g
  • granulated sugarPantry225 g
  • eggs (large, room temperature)Dairy3 pieces
  • greek yogurt (room temperature)Dairy180 g
  • light-tasting oilPantry65 g
  • vanilla extract (2 teaspoons, for the cake)Pantry10 ml
  • raspberries (fresh or frozen)Produce300 g
  • granulated sugar (for the jam)Pantry50 g
  • water (1 tablespoon)Other15 ml
  • unsalted butter (softened to room temperature, for the buttercream)Dairy460 g
  • powdered sugarPantry230 g
  • raspberry jam (2 tablespoons, from the jam above)Pantry30 ml
  • vanilla extract (2 teaspoons, for the buttercream)Pantry10 ml
  • heavy cream (3 tablespoons)Dairy45 ml

per serving

Nutrition

535kcal

Carbs
40 g
Proteins
4 g
Fat
40 g
Adapt tools

what you’ll use

Tools

  • Cake pan ×3
  • Mixing bowl ×2
  • Food processor
  • Saucepan
  • Stand mixer
  • Sieve
  • Spatula
  • Cooling rack
  • cake stand
  • Piping bag

step by step

Method

  1. Prepare the pistachio cake batter

    • Heat the oven to 180 °C (350 °F) and grease three 6-inch cake pans.
    • Blitz the pistachios in a food processor until finely ground.
    • Whisk the flour, ground pistachios, baking powder, baking soda and salt in a bowl.
    • Whisk the melted butter, sugar, eggs, yogurt, oil and vanilla in another bowl, then fold in the dry ingredients until just combined.
    Step 1

  2. Bake the cake layers

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer comes out clean.
    • Cool in the pans briefly, then turn out onto a cooling rack to cool completely.
    Step 2

  3. Make the raspberry jam

    • Combine the raspberries, sugar and water in a saucepan.
    • Simmer, stirring and mashing the fruit, until thick and jammy.
    • Pass through a sieve to remove the seeds and let cool.
    Step 3

  4. Make the raspberry buttercream

    • Beat the softened butter in a stand mixer until pale and fluffy.
    • Add the powdered sugar and beat until smooth.
    • Mix in the raspberry jam, vanilla and heavy cream and beat until light and spreadable.
    Step 4

  5. Assemble the cake

    • Place the first cake layer on a cake stand and spread raspberry jam over it.
    • Add a layer of raspberry buttercream, then top with the next cake layer and repeat.
    • Cover the whole cake with a thin crumb coat of buttercream and chill.
    Step 5

  6. Decorate the cake

    • Cover the cake with a final layer of raspberry buttercream and smooth it.
    • Pipe decorative vintage-style borders with the remaining buttercream.
    • Finish with fresh raspberries and chopped pistachios.
    Step 6
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