This Pistachio Raspberry Cake is a celebration of everything we love about the combination of nutty pistachios and tart-sweet raspberries. Imagine tender pistachio sponge layered with vibrant raspberry jam and wrapped in a silky pistachio ganache that’s both luxurious and light.
With one slice already missing and another on the way to a plate, this cake is made for sharing — whether it’s for a special celebration or just an excuse to indulge in something beautiful. It’s the kind of bake that looks impressive, tastes unforgettable, and keeps everyone coming back for seconds.
Ingredients
Pistachio cake
- 200g unsalted butter(room temperature)
- 220g caster sugar
- 4 medium eggs (room temperature)
- 200g plain flour
- 100g ground pistachios
- 1tsp baking powder
- ¼ tsp salt
- 140ml whole milk, room temperature
- 1tsp vanilla extract
- 1tbsp almond extract
- 1-3tsp green gel food colouring
Pistachio ganache
- 400g white chocolate
- 200g double heavy cream
- 100g pistachio cream/spread
- 1tsp almond extract
Other items needed
- Jar of Raspberry jam (I used a seedless one)
- 3tbsp chopped pistachios for the top of the cake
- 7-8 fresh raspberries for the top of the cake
Instructions
Pistachio cake
- If you are using whole shelled pistachios, please them in a food processor and blitz until fine. Set aside.
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In a large mixing bowl, beat the butter and sugar together until light and fluffy — this should take about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, simply add a tablespoon of the measured flour to bring it back together.
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Stir in the vanilla and pistachio extracts, and the optional green gel food colouring. Sift the flour, baking powder, and salt directly over the bowl, then gently fold them in. Add the ground pistachios and fold through until just combined.
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Pour in the room temperature milk in two additions, alternating with the dry ingredients, and mix gently until the batter is smooth and fully incorporated.
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Pour the cake mix into three lined 6" cake tins. Bake at 160c fan for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Pistachio ganache
- Chop the white chocolate in fine pieces, or use a food processor.
- Heat the cream in the microwave until hot but not bubbling, pour over the white chocolate.
- Let it sit for 1 minute to melt the chocolate, if it has not melted with you stir with a spatula, heat 10 seconds at a time.
- Do not over mix the ganache as it can split.
- Stir in the pistachio cream and almond extract.
- If the mixture separates, heat again 10 seconds at a tine in the microwave.
- Cover with cling set to chill in the refrigerator.
Assemble the cake
- Once the pistachio ganache has become a spreadable consistency, whip using an electric beater for 1 minute.
- Cover the 1st layer of cake with 3 heaped tbsp of pistachios ganache. Spread all over the cake layer, making a well in the centre.
- Add 3-4tbsp of raspberry jam in the middle, then repeat with the second layer of cake.
- Turn the last car layer upside down and place on top of the second cake layer.
- Cover the entire cake with the remaining pistachio ganache, starting from the top of the cake, then the sides.
- Make a messy pattern on the sides with a spatula.
- To finish sprinkle the chopped pistachios and fresh raspberries on top of the cake.
