Pistachio Raspberry Cake

Prep Time: 2 hours

all-purpose flour baking powder baking soda salt unsalted butter vegetable oil granulated sugar eggs vanilla extract almond extract buttermilk ground pistachios green food coloring

Cook Time: 40 Min


White Scribbled Underline

To make pistachio flour, simply place the pistachios in a blender or small food processor and process until it becomes a fine powder. Don't forget to remove the shells and skin the pistachios.

Pistachio paste: Place the nuts in a food processor and add a bit of water.

Pistachio cake: Beat the butter, sugar, vegetable oil together. Add the eggs, vanilla, and almond extract. Add the half of the flour mixture, and half of the buttermilk.

Pistachio cake: At last, add the pistachio flour and mix to combine. Bake in the pre-heated 350ºF oven for 25 to 30 minutes.

Pistachio ganache: Add the pistachio paste to the heavy cream and heat it up in the microwave. Then pour it over the white chocolate and whisk until the chocolate melts.

Pistachio buttercream: Beat the butter for a few minutes until fluffy and creamy. Add the powdered sugar and mix on low. Add the ganache and beat again. Add vanilla and almond extract and mix to combine.

Place one cake layer and pipe a ring of Pistachio Buttercream around the edges. Fill the center with ganache and jam. Spread frosting around the cake.

Decorate with fresh raspberries, and pistachios.

Recipes for other delicious sweets

01 Pistachio Cheesecake

02 Almond Raspberry Cake

03 Lemon Blackberry Cake