Heavenly Pistachio Raspberry Cake (Print-Friendly Format)

Lush pistachio cake meets tangy raspberries and creamy mascarpone for a memorable dessert.

# Ingredients You’ll Need:

→ Cake Base

01 - 120 g unsalted shelled pistachios, plus extra for garnish
02 - 190 g all-purpose flour
03 - 6 g baking powder
04 - 1 g salt
05 - 115 g unsalted butter, softened
06 - 200 g granulated sugar
07 - 3 large eggs, at room temperature
08 - 120 ml buttermilk, or milk with 5 ml vinegar
09 - 5 ml vanilla extract
10 - 2.5 ml almond extract, optional
11 - Green food coloring, optional

→ Cream Filling

12 - 360 g mascarpone or cream cheese
13 - 240 ml heavy whipping cream
14 - 30 g powdered sugar
15 - 5 ml vanilla extract

→ Raspberry Compote

16 - 180 g fresh or frozen raspberries
17 - 50 g granulated sugar
18 - 8 g cornstarch
19 - 30 ml water
20 - 5 ml lemon juice

→ To Garnish

21 - Chopped roasted pistachios
22 - Whipped cream or mascarpone dots

# How to Make It:

01 - Preheat oven to 175°C. Grease and line two 20 cm round baking pans.
02 - Pulse pistachios in a food processor until finely ground.
03 - In a mixing bowl, whisk together flour, baking powder, salt, and ground pistachios.
04 - Beat softened butter with granulated sugar until pale and fluffy.
05 - Add eggs one at a time, blending well after each addition. Stir in vanilla and almond extract.
06 - Alternate adding dry mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients. Add green food coloring if desired.
07 - Divide batter evenly between prepared pans. Bake for 25–30 minutes until a tester emerges clean. Cool completely on wire racks.
08 - In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly until thick. Cool entirely before assembling.
09 - Beat mascarpone with powdered sugar and vanilla until smooth. Whip the cream to stiff peaks then gently fold into the mascarpone base.
10 - Level cake layers if needed. Place one cake round on a platter, spread a layer of cream filling on top, and spoon raspberry compote over the cream. Add the second cake layer.
11 - Frost the top layer with remaining cream. Garnish with piped cream or mascarpone dots and sprinkle with chopped pistachios.

# Extra Tips:

01 - Allow eggs and dairy to reach room temperature for optimal incorporation.
02 - Adjust green food coloring to preference for a more vibrant crumb.
03 - Store any leftovers covered in the refrigerator for up to 3 days.

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