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Heavenly Pistachio Raspberry Cake Recipe

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★★★★★

4.7 from 117 reviews

The Heavenly Pistachio Raspberry Cake is a luscious layered dessert combining the nutty flavor of ground pistachios with a creamy mascarpone filling and a vibrant raspberry compote. This elegant cake features a moist pistachio-infused sponge, rich mascarpone cream blended with whipped cream, and a tangy-sweet raspberry filling, garnished with chopped roasted pistachios and piped cream dots for a stunning presentation. Perfect for special occasions or indulgent tea-time treats.

Ingredients

Scale

Cake

  • 1 cup unsalted shelled pistachios (plus extra for garnish)
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • ½ cup buttermilk (or milk with 1 tsp vinegar)
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional, for a fragrant touch)
  • Green food coloring (optional, for a vivid pistachio tone)

Raspberry Filling

  • 1 ½ cups fresh or frozen raspberries
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice

Mascarpone Cream

  • 1 ½ cups mascarpone or cream cheese
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Garnish

  • Chopped roasted pistachios
  • Whipped cream or mascarpone dots

Instructions

  1. Prepare Pans and Preheat Oven: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
  2. Grind the Pistachios: Using a food processor, pulse the shelled pistachios until they are finely ground but not turned into a paste, preserving their nutty texture.
  3. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and finely ground pistachios until evenly distributed.
  4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender cake crumb.
  5. Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing thoroughly after each addition to maintain a smooth batter.
  6. Add Flavor Extracts: Stir in the vanilla extract and optional almond extract to infuse the batter with aromatic notes.
  7. Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined to avoid overworking the batter.
  8. Add Green Food Coloring: If desired, add a few drops of green food coloring to achieve a vivid pistachio tone, stirring until evenly blended.
  9. Bake the Cake Layers: Pour the batter evenly into the prepared pans and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the Cake: Allow the cakes to cool completely in the pans before removing and assembling to prevent the filling from melting.
  11. Cook Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens into a jam-like consistency. Remove from heat and cool completely.
  12. Prepare Mascarpone Cream: Beat mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy.
  13. Whip Heavy Cream and Fold: Whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create a light, fluffy cream filling.
  14. Assemble the Cake: Slice cooled cake layers evenly. Spread a generous layer of mascarpone cream on the bottom cake layer, then spoon the cooled raspberry filling evenly over it.
  15. Add Second Layer and Cream: Place the second cake layer on top, cover with remaining mascarpone cream, spreading it evenly to coat the cake.
  16. Garnish: Decorate the top with piped dots of whipped cream or mascarpone, and sprinkle chopped roasted pistachios for a crunchy, colorful finish.

Notes

  • For a dairy-free version, substitute mascarpone and heavy cream with suitable plant-based alternatives.
  • Ensure eggs are at room temperature to help create a smoother, more stable batter.
  • If fresh raspberries are unavailable, frozen can be used; thaw before cooking to avoid excess moisture.
  • Optional almond extract enhances pistachio flavor but can be omitted if unavailable or undesired.
  • Green food coloring is purely decorative and can be left out without affecting taste.
  • Store the assembled cake in the refrigerator and consume within 2-3 days for best freshness.

Keywords: Pistachio cake, raspberry filling, mascarpone cream, nutty dessert, layered cake, pistachio raspberry cake

Find it online: https://recipeswithmia.com/heavenly-pistachio-raspberry-cake-recipe/