Introduction to Pistachio Raspberry Cake
If you're searching for a show-stopping dessert that’s sure to impress, look no further than this pistachio raspberry cake. The vibrant green hue of the pistachio cake paired with the tartness of the raspberry jam creates a delightful visual contrast, making it not only delicious but also a feast for the eyes. But why should you fall in love with this cake?
Why you'll fall in love with this cake
- Flavor Harmony: The nutty flavor of pistachios blends beautifully with the tangy raspberries, creating a balanced dessert that is both sweet and slightly tart.
- Unique Texture: The velvety mascarpone whipped cream adds a luxurious touch, melting in your mouth and contrasting the slight chewiness of the pistachio.
- Versatile Enjoyment: Perfect for any occasion, whether it’s a casual afternoon treat or the centerpiece of a celebration.
Plus, with the steps in this recipe, even novice bakers can master this dessert with ease. So, grab your apron, and let’s dive into the magic of making this pistachio raspberry cake, ensuring that your upcoming gathering will be a sweet success!
Ingredients for Pistachio Raspberry Cake
Creating the perfect Pistachio Raspberry Cake starts with gathering some key ingredients that bring this delicious dessert to life. Here’s what you’ll need:
Pistachio Cake Ingredients
- All-Purpose Flour: 150 g (about 1 ¼ cups)
- Pistachio Flour: 85 g (approximately ¾ cup) - Want a quick tip? You can make your own by blending unsalted pistachios until finely ground.
- Baking Powder: 1 ¼ tsp
- Salt: ½ tsp
- Granulated Sugar: 175 g (¾ cup + 2 tbsp)
- Unsalted Butter: 85 g, cubed and at room temperature (6 tbsp)
- Vegetable Oil: 25 g (2 tbsp)
- Egg Whites: 2, ideally at room temperature
- Vanilla Extract: 2 tsp
- Sour Cream: 60 g (¼ cup), also at room temperature
- Whole Milk: 100 g (3 ½ oz), at room temperature
Raspberry Jam and Toppings
- Raspberries: 150 g (1 ¼ cups), fresh or frozen
- Lemon Zest: From 1 small lemon
- Lemon Juice: 45 g, divided (1 ½ oz)
- Granulated Sugar for jam: 50 g (¼ cup)
- Corn Starch: 8 g (1 tbsp)
Whipped Cream and Soak
- Mascarpone Cheese: 226 g (1 cup)
- Heavy Whipping Cream: 225 g (⅔ cup)
- Pistachio Cream: 30 g for both the whipped cream and the milk soak (2 tablespoon each)
- Fresh Raspberries: For topping (170 g or 6 oz)
When you have all of these ingredients at hand, you're well on your way to baking a mouthwatering Pistachio Raspberry Cake!
Preparing Pistachio Raspberry Cake
Making a pistachio raspberry cake can feel like a grand adventure in baking, but with the right steps, you'll be able to whip up this delightful dessert effortlessly! Let’s dive into the preparation process.
Preheat and Prepare Your Pan
First things first! Preheat your oven to 350°F (175°C). Don't skip this step; a preheated oven ensures that your cake rises evenly. Next, grab a 7-inch springform pan. Grease the bottom and sides with butter and then coat it lightly with sugar. This will help your cake release smoothly once it’s baked.
Mix Dry Ingredients
In a medium mixing bowl, combine the all-purpose flour, pistachio flour, baking powder, salt, and granulated sugar. The pistachio flour adds a lovely nutty flavor to your cake, making it a standout treat! Feel free to explore options for homemade pistachio flour if you can’t find it at your local store. Combine everything well to break up any clumps of flour.
Combine Wet Ingredients
Now, let’s get a little creamy! In another bowl, mix in your cubed unsalted butter, followed by vegetable oil, egg whites, vanilla extract, sour cream, and whole milk. Use a hand mixer or a stand mixer to blend this mixture until it’s smooth and well incorporated. This is where the magic happens, and your batter starts to come together!
Bake the Pistachio Cake
Pour the vibrant green batter into your prepared pan and place it in the oven. Bake for 35-45 minutes, or until you can insert a toothpick in the center, and it comes out with just a few moist crumbs. The aroma that fills your kitchen will be heavenly—consider it a warm hug in cake form!
Create the Raspberry Jam
As your cake bakes, let’s tackle the raspberry jam, which will add a fruity zing to our layers. In a saucepan, mix raspberries, lemon zest, lemon juice, and sugar over medium heat. Mash the raspberries as they soften until they resemble a delicious compote. For an ultra-smooth texture, you can strain the mixture through a fine sieve to remove the seeds. Simmer until thickened, and set aside to cool.
Prepare the Pistachio Mascarpone Whipped Cream
Transform ordinary whipped cream into something extraordinary with mascarpone and pistachio cream! Combine mascarpone, sugar, pistachio cream, salt, and vanilla in a bowl. Slowly add in heavy whipping cream while mixing until you reach stiff peaks. This luscious whipped cream is the perfect complement to the raspberry layer of your cake.
Assemble the Cake
Once your cake has cooled completely, slice it into three layers. Start with the bottom layer in your springform pan—soak it with pistachio milk, add a layer of your whipped cream, and a generous scoop of raspberry jam. Repeat the process until all layers are stacked. Lastly, cover the cake and chill it for about 30 minutes for everything to firm up nicely.
When you're ready to serve, top your masterpiece with any leftover whipped cream and fresh raspberries. Slice, serve, and prepare for compliments—this pistachio raspberry cake is sure to impress!
By following these steps, you’ll not only create a stunning dessert but also build wonderful memories in your kitchen. Happy baking!
Variations on Pistachio Raspberry Cake
Nut-free version
If you're looking to create a pistachio raspberry cake without nuts, simply replace the pistachio flour with an equal amount of almond flour or a nut-free flour blend. The cake will still have a moist and delicious texture, enhanced by the tangy raspberry jam. Just be sure to check that any additional ingredients, like baking powder, are also nut-free.
Vegan adaptation
For a delightful vegan twist on this pistachio raspberry cake, substitute the eggs with a combination of flaxseed meal and water. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg you replace. Use a non-dairy milk and swap the mascarpone with a plant-based alternative, such as coconut whipped cream or vegan cream cheese. This way, everyone can enjoy this scrumptious dessert!
Baking Notes for Pistachio Raspberry Cake
When preparing your Pistachio Raspberry Cake, remember a few helpful tips to ensure success. First, room temperature ingredients are key! It'll help create a smooth batter. If you’re using frozen raspberries, don’t thaw them completely; they’ll hold their shape better during baking.
Homemade pistachio flour is super simple to make—just grind raw pistachios in a food processor until fine. Keep an eye on them to prevent turning them into butter! And don’t forget to let your layered cake chill in the fridge after assembling; this helps the flavors meld perfectly. Happy baking!
Serving Suggestions for Pistachio Raspberry Cake
Elevate your Pistachio Raspberry Cake experience with these delightful serving suggestions that add flair and flavor.
- Pairing with Coffee or Tea: This cake pairs beautifully with a cup of freshly brewed coffee or fragrant herbal tea. The nutty flavors of pistachio complement the tart raspberry wonderfully—perfect for an afternoon treat.
- Adding Fresh Fruits: Serve slices alongside a mix of fresh seasonal fruits like strawberries, blueberries, or even a citrus salad. The freshness enhances the cake's flavors, creating a colorful plate that’s visually stunning.
- Drizzling with Chocolate Sauce: For the chocolate lovers, a light drizzle of chocolate sauce adds a decadent twist. The sweetness of chocolate blends perfectly with the rich flavors of pistachio and tanginess of raspberries.
- Whipped Cream Topping: Finish with a dollop of whipped cream or even a scoop of vanilla ice cream. This adds a creaminess that complements the cake's texture.
Experiment and find your favorite combination to make this cake truly unique! For more tips and ideas, check out this guide on delightful cake pairings.
Tips for Making a Perfect Pistachio Raspberry Cake
Creating the perfect pistachio raspberry cake is easier than you think! Here are some friendly tips to guide you:
- Use Fresh Ingredients: Start with high-quality, fresh ingredients. This will enhance the flavors and textures, making your cake irresistible.
- Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature before mixing. This helps create a smooth batter.
- Mix Carefully: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
- Layer It Right: For the best presentation, layer your cake carefully. Alternate layers of raspberry jam and pistachio whipped cream for a delightful aesthetic.
- Chill Before Serving: Let your pistachio raspberry cake chill after assembly. This helps the flavors meld beautifully and makes slicing easier.
Happy baking! Enjoy creating this delectable dessert.
Time details for Pistachio Raspberry Cake
Preparation time
This delightful Pistachio Raspberry Cake takes about 30 minutes to prepare. Make sure you gather all your ingredients and equipment beforehand to keep the flow smooth!
Baking time
Once the batter is ready, you’ll need to bake the cake for 35 to 45 minutes at 350°F (175°C). Keep an eye on it, as oven temperatures can vary—look for that perfect golden hue!
Total time
From start to finish, you’re looking at a total of about 1.5 hours to whip up this sweet treat, including cooling time and assembly. Perfect for hosting a cozy gathering or just indulging in a little personal dessert time!
Explore more about baking tips at BBC Good Food to elevate your skills, and remember to have fun with this recipe!
Nutritional Information for Pistachio Raspberry Cake
When indulging in a delicious slice of pistachio raspberry cake, it's helpful to know what nutrients you're enjoying. Here’s a quick overview:
Calories
A single slice of this delightful cake contains approximately 680 calories, making it a rich treat perfect for special occasions.
Protein
Each slice offers about 11 grams of protein, courtesy of the eggs, pistachios, and dairy used in the recipe. This protein helps keep you feeling satisfied!
Sodium
With 281 mg of sodium per slice, it’s essential to balance this cake with sodium-conscious meals throughout your day. Enjoy this treat sparingly, and pair it with fresh fruits or a light salad for a complete experience.
For more nutritional insights, check out reputable resources like the USDA FoodData Central or consult a registered dietitian for personalized guidance. Happy baking!
FAQs about Pistachio Raspberry Cake
Can I substitute ingredients in this recipe?
Absolutely! While this pistachio raspberry cake is delightful as written, substitutions can be made to suit your dietary preferences. For example, you can swap out the all-purpose flour with gluten-free flour if needed. If you don’t have pistachio flour, finely ground almonds or other nut flours work well too. Just keep in mind that the taste and texture may vary slightly.
How can I store leftover cake?
To keep your pistachio raspberry cake fresh, store any leftovers in an airtight container in the refrigerator. This way, it can stay good for up to five days. If you want to keep it longer, consider freezing individual slices, wrapped tightly in plastic wrap, then in foil, which can last for up to three months.
What if I don't have pistachio flour?
No pistachio flour? No problem! You can easily make your own by blending unsalted, shelled pistachios in a food processor until they reach a fine crumb consistency. Just be careful not to over-process, or you'll end up with pistachio butter instead! Alternatively, using a mix of almond flour can yield a similarly nutty flavor in your cake.
Conclusion on Pistachio Raspberry Cake
In wrapping up this delightful journey of creating a pistachio raspberry cake, remember that baking can be both an art and a science. Your cake is not just a treat; it’s a beautiful way to share moments with loved ones. Enjoy each slice and savor the flavors!
Pistachio Raspberry Cake
Equipment
- 7-inch springform pan
- Mixer
- Saucepan
- fine mesh sieve
Ingredients
Pistachio Cake
- 150 g all purpose flour
- 85 g pistachio flour *
- 1.25 teaspoon baking powder
- 0.5 teaspoon salt
- 175 g granulated sugar
- 85 g unsalted butter cubed, room temperature
- 25 g vegetable oil
- 2 egg whites room temperature
- 2 teaspoon vanilla
- 60 g sour cream room temperature
- 100 g whole milk room temperature
Raspberry Jam
- 150 g raspberries fresh or frozen
- zest of 1 small lemon
- 45 g lemon juice divided
- 50 g granulated sugar
- 8 g corn starch
Pistachio Mascarpone Whipped Cream
- 226 g mascarpone
- 1 tablespoon granulated sugar
- 30 g pistachio cream
- 0.125 teaspoon salt
- 1 teaspoon vanilla
- 225 g heavy whipping cream
- 170 g fresh raspberries for topping
Pistachio Milk Soak
- 30 g pistachio cream
- 85 g whole milk
Instructions
Pistachio Cake
- Preheat the oven to 350°F / 175°C. Butter a 7" springform pan, then coat the inside with sugar.
- To a medium sized mixing bowl, add the flour, pistachio flour, baking powder, salt, sugar, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
- Add in the oil, egg whites, vanilla, sour cream, and milk. Whisk the ingredients together just until a cohesive batter has formed.
- Pour the cake batter into your prepared pan. Bake for 35-45 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
- While the cake is baking, work on the raspberry jam, pistachio mascarpone whipped cream, and the pistachio milk soak.
Raspberry Jam
- Set a fine mesh sieve over a small bowl. Set aside.
- Add the raspberries, lemon zest, 15g (1 tbsp.) of lemon juice, and the sugar to a small saucepan set over medium heat. Stir the mixture frequently, mashing down the raspberries as they soften.
- Once all the raspberries have been mashed up, take the mixture off of the heat and pour it through the fine mesh sieve.
- Press down on the raspberries to get out as much of the juice as possible. Discard the raspberry seeds, and transfer the mixture back into the saucepan and bring it to a simmer.
- In a small bowl, mix together the corn starch and remaining lemon juice. Once the raspberry mixture is simmering, mix the corn starch slurry in to it, stirring until the jam thickens.
- Once thickened, remove the jam from the heat and transfer it to a heat-safe container to chill in the fridge until you're ready to assemble the cake.
Pistachio Mascarpone Whipped Cream
- Add the mascarpone, sugar, pistachio cream, salt, and vanilla to a medium sized mixing bowl. Use a hand mixer (or a stand mixer fitted with the whisk attachment) to beat the mixture just until combined.
- While mixing, slowly pour in the heavy whipping cream. Continue mixing until the mixture reaches stiff peaks.
- Cover the cream and place it in the fridge until you're ready to assemble the cake.
Pistachio Milk Soak
- Add the pistachio cream to a small mixing bowl.
- In a small microwave-safe measuring cup, heat the milk until it just starts to bubble up. Pour the milk over the pistachio cream and mix until well combined.
- Cover the mixture and place it in the fridge until you're ready to assemble the cake.
Assembly
- Once the cake has completely cooled to room temperature, slice it in half horizontally twice to get three even pieces.
- Place the bottom piece of the cake back into your springform pan. Brush ⅓ of the pistachio milk over the cake, then top it with ⅓ of the pistachio mascarpone and ½ of the raspberry jam.
- Place the middle layer of cake on top, then top it with ½ of the remaining pistachio mascarpone and the remaining raspberry jam.
- Brush the remaining pistachio milk over the bottom of the top layer of cake, then place the top layer of cake on to the cake. Cover the cake and place it in the fridge for 30 minutes to firm up.
- Once you're ready to serve the cake top it with the remaining pistachio mascarpone and fresh raspberries. Slice, serve, and enjoy!
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