Name: Pistachio Raspberry Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 250 g unsalted butter, softened (16 tablespoons (2 sticks + 1 1/2 tablespoons)); 240 g golden caster sugar (also known as superfine sugar in America (1 cup + 2 tbsp)); 1 tsp vanilla extract; 4 large eggs; 150 g plain flour (1 cup & 1/4 scant cup); 2 tsp baking powder; ¼ tsp fine sea salt; 100 g shelled pistachios (3/4 cup); 175 g softened unsalted butter (13 tablespoons + 1 tsp); 280 g sifted icing sugar (2 + 1/3 cups); 2 tbsp smooth pistachio cream; ½ tsp fine sea salt; 1 tsp lemon juice; 3 tbsp raspberry jam; 250 g fresh raspberries (approximately 2 cups); 2 tbsp roughly chopped pistachios; 1 sprig fresh mint (for decoration)

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The first time I made this

I still remember the sound the pistachios made under the blade of my food processor the first time I attempted this cake. A soft green dust puffed up, and my kitchen smelled faintly of warm nuts, like a promise. If you want to try something that tastes celebratory but never fussy, try my Pistachio Raspberry Cake. I first adapted the idea from a recipe I loved online and then tweaked it until it felt like mine — the texture, the balance of tart and sweet, the tiny crunch of chopped nuts on top. If you liked other nut-and-berry combos you’ve tried, you might enjoy this version too; it sits somewhere between a light sponge and a rich tea cake and pairs beautifully with coffee or an afternoon glass of sparkling water. For another riff on pistachio and raspberry, I once read a lovely take on a pistachio raspberry dream cake recipe that inspired my first batch.

What goes into it (and how I shop for the best bits)

I try to use the best-tasting, simplest ingredients possible. For the cake you need 250 g unsalted butter, softened (16 tablespoons (2 sticks + 1 1/2 tablespoons) ), 240 g golden caster sugar (also known as superfine sugar in America) (1 cup + 2 tbsp ), 1 tsp vanilla extract, 4 large eggs, 150 g plain flour (1 cup & 1/4 scant cup), 2 tsp baking powder, ¼ tsp fine sea salt, 100 g shelled pistachios (3/4 cup). For the buttercream and filling you need 175 g softened unsalted butter (13 tablespoons + 1 tsp), 280 g sifted icing sugar (2 + 1/3 cups), 2 tbsp smooth pistachio cream, ½ tsp fine sea salt, 1 tsp lemon juice, 3 tbsp raspberry jam, 250 g roughly 2 cups fresh raspberries, 2 tbsp roughly chopped pistachios, and sprigs of fresh mint to finish. I buy raw shelled pistachios and grind them myself because their scent is so much fresher that way. If you are curious how others layer jam and nuts in similar cakes, there is a fun chocolate-berry approach I bookmarked titled chocolate raspberry cake variations that gave me ideas for presentation.

Baking and assembling — the bit that makes me feel proud

When I make this cake I follow this method pretty closely because it reliably works: Preheat the oven to 160c Fan/180c conventional oven/355F and grease and line a 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside., In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3-5 minutes – or until the mixture is lighter in colour, completely smooth and mousse-like. Add the vanilla extract and mix again., Add the eggs, one at a time, whisking until the batter is completely smooth., In a food processor or blender, grind the pistachios into a fine crumb, like the texture of ground almonds/almond meal., Sift in the flour and baking powder before adding the salt and ground pistachios. Fold in carefully until just combined., Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer., Bake for about 35 minutes – or until well risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely (the green colour on the outside might fade slightly, don’t worry – it will still be vibrant inside)., Meanwhile, prepare the buttercream: in a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt and lemon juice and beat again. Taste and adjust the lemon, as needed. , Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream on top in an even layer. Use a palette knife to spread the jam on top in a smooth and even layer – take care not to go too near the edges or it will pour out the sides (although you do want to be able to see it. Top with the second cake, followed by the remaining buttercream., Decorate with fresh raspberries, sprigs of fresh mint and chopped pistachios. Enjoy!, The video below will help you with this recipe.

I know that paragraph reads like a block of instructions because, well, it is. But when I actually do it I like to hum while I work. Creaming the 250 g unsalted butter and 240 g golden caster sugar until it is pale and mousse-like is the step where you can tell if the cake will be airy. Adding the eggs one at a time and waiting for full incorporation gives you a smooth batter. Grinding the 100 g shelled pistachios until they resemble almond meal is the tiny ritual that perfumes the whole cake with that unmistakable nutty aroma.

A few tricks I swear by

When I first started baking this I learned to judge doneness by more than time. If a skewer comes out clean and the cake has pulled away very slightly from the sides of the tin, you are good. Also, if the top is browned but not burned, the inside will still be that lovely soft green from the pistachios. One tip I always share is to leave the cake in the tin for 15 minutes after baking so it firms up and releases cleanly. Another is to use 3 tablespoons of raspberry jam in the middle, spread with a palette knife as described earlier, so it sits as a thin glossy layer rather than a runaway river. I also sometimes substitute half the raspberries with a mixed berry medley for a deeper flavor; when I do that I think of other berry chocolate cakes and borrow a technique from chocolate raspberry cake inspiration to macerate the berries with a touch of sugar before decorating.

If you want the buttercream to taste brighter, add a touch more lemon juice but go slow; a little lemon lifts the pistachio without stealing the show. For make-ahead ease, bake the layers the day before, wrap them well in cling film and keep at room temperature; assemble the next day. Leftovers keep surprisingly well in an airtight container in the fridge for up to 3 days and I find bringing slices to room temperature for 20 minutes before serving restores the texture.

The memories and a few ways to make it yours

This cake has become my go-to when friends drop by or when I need to bring something special to a small gathering. One memory that sticks is bringing it to a picnic under a plane tree; the mint on top caught the breeze and the raspberries made little bright pops of color against the pale pistachio frosting. If you want variations, try swapping the pistachio cream in the buttercream for almond paste for a different nutty note, or stir a tablespoon of liqueur into the jam for an adult twist. For a lighter version, halve the buttercream and add a layer of lightly sweetened whipped cream with fresh raspberries, though this will shorten how long the cake keeps.

I love this recipe because it feels both elegant and homey. The crumb is tender from the butter and eggs, the pistachios give it a subtle earthiness, and the raspberries cut through with bright acidity. When served, it makes a small moment feel like an occasion.

Conclusion

If you want to see a version of this cake from a bakery that inspired my approach, take a peek at Pistachio Raspberry Cake | Fresh Bean Bakery.