Pistachio Raspberry Cake Recipe
Try this Pistachio Raspberry Cake recipe.
Try this Pistachio Raspberry Cake recipe.
- 1 tbsp baking powder
- garnish:
- cake:
- 4 egg whites
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup sugar
- 1 1/4 cups sugar
- 1 1/2 cups butter
- 3 cups cake flour
- 2 tsp vanilla extract
- 1 1/2 cups sugar
- 4 large eggs room temp
- 1 cup butter room temp
- 1 tsp almond extract
- buttercream:
- freeze dried raspberries
- buttercream
- 1 cup milk room temp
- note: you will need a total of 1 1/2 cups raspberr here's the break down- 3/4 cup for the buttercream and 3/4 cups for extra flavor on top of the buttercream layers.
- all ingredients should be room temp.
- 1 - 6 oz bag of unsalted pistachios (plus a few extra for g these will not be ground but rough chopped) ground into fine crumbs (see notes for more info)
- few drops of green food coloring (optional) - i us
- raspberry puree (makes 1 1/2 cups):
- 12 ounce bag of frozen raspberries
- 3/4 cups raspberry puree
- rough chopped pistachios
- Carbohydrate 1137.64807333359 g
- Cholesterol 1230.3550009328 mg
- Fat 475.224137018572 g
- Fiber 24.4633340192636 g
- Protein 145.293680003688 g
- Saturated Fat 294.787637889533 g
- Serving Size 1 1 - 7 inch cake (3208g)
- Sodium 185164.059190508 mg
- Sugar 1113.18473931433 g
- Trans Fat 36.6169356913013 g
- Calories 9488 calories
Step-by-step
- Preheat oven to 300 degrees F.
- Grease, parchment and flour 3 - 7 inch round baking pans, set aside.
- In medium bowl add the flour, ground pistachios, salt, baking powder, stir, set aside.
- In bowl of mixer cream the butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs 2 at a time, continue mixing.
- Add in the extracts, continue mixing.
- With mixer on low add the flour mixture and milk by alternating each. Mix until fully combined.
- Pour batter evenly into the 3 prepared cake pans.
- Bake 40 minutes (rotating cake pans half way through) or until toothpick inserted comes out clean.
- Place raspberries and sugar into medium sauce pan.
- Break up the raspberries with spatula as they thaw and continue to stir.
- Stir mixture until bubbling.
- Reduce to low and simmer for 10 minutes, stirring often. The mixture should thicken.
- Pour mixture into strainer over a bowl and press raspberries through the strainer.
- Keep at it until all the raspberry is pushed through and only the seeds are left.
- Also scrape the underside of the strainer with the spatula as some raspberry puree will stick there.
- Let cool completely, place plastic wrap directly on top of mixture so a skin does not form on top. (can be cooled in refrigerator).
- In medium sauce pan add the egg whites and sugar.
- On medium heat you are going to whisk egg mixture until sugar is completely dissolved.
- Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is cooled.
- On low speed add the butter one piece at a time. Mix until well combined.
- If decorating with white buttercream like in the photos take out 1/3 cup buttercream before adding the raspberry puree.
- With mixer running on medium speed add raspberry puree to buttercream one spoon full at a time.
- Mix until fully combined scraping down the sides with spatula as needed.
- Level out cakes by cutting the bumped top off each.
- Put a small dab of frosting on cake board/cake plate to stop cake from sliding off.
- Put first cake layer on cake board/plate, Frost the top with buttercream.
- Pour about scant 1/2 cup of raspberry puree on top and spread with offset spatula.
- Repeat with remaining layers.
- On top layer pour a scant 1/2 cup of raspberry puree and smooth with offset spatula spreading up to 1/4 inch from the edge.
- Pipe different size stars using pink and white frosting.
- Sprinkle with freeze dried raspberries and chopped pistachios
My Delicious Pistachio Raspberry Cake Adventure
Baking has always been my happy place, a creative outlet where I can transform simple ingredients into something beautiful and delicious. Today, I want to share with you my recent baking triumph: a pistachio raspberry cake that's as visually stunning as it is flavourful. This wasn't just any cake; it was a journey, a culinary adventure that involved a little bit of trial and error, a lot of patience, and ultimately, a whole lot of satisfaction.
I started with the cake layers themselves. I decided on a pistachio cake base, the subtle nutty flavour contrasting beautifully with the tartness of the raspberries. The recipe called for a lower baking temperature, a trick I learned from a seasoned baker friend. It ensured the cakes baked evenly, resulting in perfectly flat layers, ready for frosting. The process of making the cake batter was surprisingly calming; the rhythmic mixing, the subtle fragrance of pistachios filling my kitchen – it was pure bliss. The aroma alone was enough to make my mouth water.
Next came the raspberry puree. I love the vibrant color and the intensely fruity flavor that fresh raspberries bring to a dessert. The process of simmering them, then straining out the seeds, was a bit time-consuming, but well worth the effort. The resulting puree was a luscious, vibrant crimson, absolutely perfect for layering between the cake layers and creating a gorgeous, glossy finish.
The buttercream frosting was another highlight. The recipe involved a meringue buttercream, which adds a lightness and airiness that I adore. The process of whisking the egg whites and sugar until stiff peaks formed was a workout for my arms, but seeing those glossy, stiff peaks emerge was incredibly satisfying. Adding the butter, one piece at a time, to the meringue was a moment of culinary magic. The transformation from a stiff meringue into a smooth, creamy buttercream was nothing short of delightful.
Dividing the buttercream into two portions, I swirled half with the homemade raspberry puree, creating a beautiful marbled effect. The other half remained a pristine white, ready for creating elegant piping patterns. The final assembly was where the cake truly took shape. Each layer was carefully frosted and layered, creating a visual masterpiece. I finished with a delicate layer of the raspberry puree on top, adding an extra touch of fruity bliss, and garnished with freeze-dried raspberries and chopped pistachios.
The result? A breathtaking cake, layers of moist, nutty pistachio cake, swirled raspberry buttercream, and a glorious raspberry glaze. Each bite was a symphony of flavors and textures, a perfect balance of sweet, tart, and nutty. The cake was a complete success. It wasn’t just about the baking process though. It was about the joy of creating something beautiful, the satisfaction of sharing it with loved ones, and the pure pleasure of indulging in a moment of sweetness and deliciousness.
This Pistachio Raspberry Cake wasn't just a recipe; it was an experience, and one that I highly recommend to any aspiring baker. So, gather your ingredients, put on your apron, and embark on your own culinary adventure. You might be surprised by the joy and satisfaction it brings.
