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Bake it once, fall in love forever: this Raspberry and Pistachio Cake is all you need
This Raspberry and Pistachio Cake Has a Secret: It’s Worth Every Dish You’ll Dirty
Let’s be honest, some recipes feel like they’re asking you to bake and run a marathon. But this Raspberry and Pistachio Cake? It’s a delightfully indulgent experience with a surprising twist of flavors that feels fancy but is easy to pull off.
This isn’t just a cake; it’s a story you can bake. The sweet tang of raspberries paired with the rich, nutty pistachios will take your taste buds on a journey. Not only is this cake stunning, but it’s also packed with natural antioxidants, healthy fats, and pure, irresistible flavor. Whether you wish to impress your guests or treat yourself, this cake is easy to make and unforgettable to share.
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Raspberry and Pistachio Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Looking for your next baking adventure? This Raspberry and Pistachio Cake is calling.
Ingredients
For the Cake
I prefer to weigh the ingredients, as it’s way more accurate than using cups and spoons.
- 4 eggs
- 220 g caster sugar
- 5 ml baking powder
- 20 ml Vanilla
- 225 grams softened butter, cut into cubes
- 80 ml milk
- 225 g self-raising flour
Filling
- 475 ml whipping cream
- 2 x 170 ml tins Carnation thick cream 25% M.F. (or you can stick with only whipping cream if you prefer, but I did not have enough, so I added the tinned cream, and I will do it again)
- 90 g maple syrup
- 100 g icing sugar
- 375 g raspberries (feel free to add more if you wish)
- 100 g pistachios, chopped finely
- Extra maple syrup, to serve and drizzle over the top
Instructions
For the Cake
- Preheat your oven to 180°C (350°F).
- Grease and line two 20cm (8 inch) round cake pans with parchment paper.
- I prefer to add parchment around the sides as well, but feel free to leave it off. It’s my preference, but this will make the cakes slide out perfectly and not stick to the sides.
- Combine eggs, sugar, and butter in the bowl of an electric mixer. Beat on low speed to create a creamy, fluffy mixture. This step sets the stage for a light, airy cake.
- Add the remainder of the ingredients and beat well until the ingredients are combined.
- Scrape down the sides of the bowl, then increase the speed to medium.
- Continue beating for about 3 minutes or until the mixture is smooth and paler.
- Pour the batter evenly into the two prepared pans.
- Bake for ±30 minutes, checking with a skewer to ensure it’s done (a clean skewer is a happy skewer).
- Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
For the Filling
- In a clean bowl, whip the cream, icing sugar, and maple syrup until firm peaks form.
- Reserve ¼ of the whipped cream for the final layer.
- Gently tear the raspberries in half (yes, this intensifies their flavor!) and fold them into the remaining ¾ portion of cream.
- Carefully slice each cake into two layers. (OK, I did not do that this time, as I baked the cake portion twice to get 4 pieces). It’s a HUGE cake and will be enough to feed an army. You can easily only do 2 pans and slice it in half.
- Place one of the sliced layers on a serving plate and spread it with a third of the raspberry cream mixture.
- Sprinkle a third of the chopped pistachios on this first layer.
- Repeat the process with the next two layers, finishing with the last cake layer on top.
- Spread the reserved whipped cream on top of the cake.
- Decorate with fresh raspberries, and sprinkle with the remainder of the pistachios and a drizzle of extra maple syrup for that irresistible finish.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
The original recipe is courtesy of womensweeklyfood, but I modified it slightly.
Note: Nutritional value, only for 2 layers, not 4 as I made this time around.
Nutrition
- Serving Size: 1 slice
- Calories: 535
- Sugar: 34.3 g
- Sodium: 263.9 mg
- Fat: 33.4 g
- Saturated Fat: 18.5 g
- Trans Fat: 0.4 g
- Carbohydrates: 53.3 g
- Fiber: 3.4 g
- Protein: 7.4 g
- Cholesterol: 141.4 mg
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Linkups: Anything Goes; Sew Can Do; Anything Goes
The Really Crafty Link Party #459 is featuring us. Thank you so much for this honor.
The Twist?
The tangy raspberries and earthy pistachios create a flavor combo that feels like a secret dessert from a high-end bakery.
This cake isn’t just a treat, it’s an experience. One bite, and you’ll understand why it’s worth it.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I can’t get enough of those mouthwatering photos!
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I really need to try this because I LOVE pistachios and I LOVE raspberries but have never tried them together! Thank you for sharing this post with all of us at the Will Blog for Comments #60 linkup! Looking forward to seeing what you’ll share at #61, too–it opens next week. Hope your week is a great one. 🙂
Hope you do get time to make this, its easy enough to make and all enjoyed it. Thanks for your linkup and allowing me to share with you as well.
This sounds like such an incredible combination. That cake looks so yummy.
Hi Joanne. It was so much fun to make this cake for our daughter for her birthday as a surprise! I had lots of fun, and they all loved it. The combo of flavors turned out great.
This looks and sounds incredible! I love raspberries and pistachios!
Thank you Amy. I wanted to make something special for our daughter for her birthday and must admit it was a lot of fun and I was happy with how it turned out. Huge cake but they enjoyed it. Next time I will only make one recipe of the cake itself, two layers because it’s monstrous. All enjoyed it nonetheless.