Description

Whether you’re baking for a special celebration, a cozy afternoon tea, or a festive spring gathering, this cake promises to impress. With simple ingredients and easy-to-follow instructions, you can create a masterpiece that’s as delightful to look at as it is to taste. Serve it on a beautiful cake stand and garnish with fresh raspberries and whole pistachios for an elegant touch

Ingredients

1 ½ cups (180g) shelled unsalted pistachios

2 ½ cups (300g) all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (227g) unsalted butter, softened to room temperature

1 ¾ cups (350g) granulated sugar

4 large eggs, at room temperature

1 tsp pure vanilla extract

1 tsp almond extract (optional, but recommended)

1 cup (240ml) buttermilk, at room temperature

For the Raspberry Filling:

2 cups (250g) fresh or frozen raspberries

⅓ cup (65g) granulated sugar

1 tbsp lemon juice

2 tsp cornstarch, mixed with 1 tbsp water (to form a slurry)

For the Pistachio Buttercream Frosting:

1 cup (227g) unsalted butter, softened to room temperature

½ cup (125g) pistachio paste (store-bought or homemade — instructions below)

3 ½ cups (440g) powdered sugar

2–4 tbsp heavy cream or milk, for desired consistency

1 tsp vanilla extract

Pinch of salt

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Instructions

Prepare the Pistachios

Place the shelled, unsalted pistachios in a food processor.

Pulse until finely ground, similar to a flour consistency. Be careful not to overprocess them into a paste. Set aside.

Mix the Dry Ingredients

In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt.

Set the dry ingredients aside for later use.

Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for about 3–4 minutes until light and fluffy.

This step is crucial to creating a light, airy texture in the final cake.

Notes

Pistachios: Be sure to use unsalted pistachios for this recipe, as salted pistachios can alter the flavor balance. You can grind them yourself in a food processor or purchase pistachio flour if you prefer.

Butter and Eggs: For the best texture and rise, make sure both the butter and eggs are at room temperature before starting. Cold ingredients can cause the batter to seize or become uneven.

Buttermilk Substitution: If you don’t have buttermilk, you can substitute it by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk. Let it sit for 5 minutes to thicken before using.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American / European fusion

Nutrition

Serving Size: 1 slice
Calories: 540 kcal
Sugar: 38g
Sodium: 180mg
Fat: 31g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg