Introduction to Pistachio Raspberry Cake
When it comes to dessert, the Pistachio Raspberry Cake is an exceptional choice for young professionals looking to impress at gatherings or simply indulge after a long workweek. This cake harmoniously blends the earthy notes of pistachios with the bright tanginess of raspberries, creating a flavor profile that is both sophisticated and approachable. Not only is this cake a visual stunner, but it's also surprisingly simple to make, making it a perfect weekend baking project.
Why is Pistachio Raspberry Cake a must-try for young professionals?
The hustle and bustle of professional life can often leave little room for culinary experimentation. However, the Pistachio Raspberry Cake offers a delightful break from routine without requiring extensive culinary expertise. With just a handful of ingredients and the right techniques, you can create a memorable dish that dazzles your taste buds and your Instagram followers alike.
Plus, this cake serves as a fantastic centerpiece for gatherings with friends, allowing you to showcase your baking skills while offering a delightful, homemade dessert option. Whether you're entertaining at home or planning a picnic, this cake meets the occasion perfectly. Its combination of flavors satisfies both sweet cravings and the desire for something a bit different — making it an ideal choice for any event!
As you dive into this recipe, get ready to bring a slice of culinary art into your life that’s as rewarding to bake as it is to share.
Ingredients for Pistachio Raspberry Cake
Baking a fluffy Pistachio Raspberry Cake is all about using the right ingredients. Here’s a breakdown of what you'll need to create this delightful dessert.
Key Ingredients for the Pistachio Cake
- All-purpose flour: 150 g (1 ¼ c.)
- Pistachio flour: 85 g (¾ c.) – You can easily make this at home by grinding pistachios!
- Baking powder: 1 ¼ tsp.
- Salt: ½ tsp.
- Granulated sugar: 175 g (¾ c. + 2 tbsp.)
- Unsalted butter: 85 g, cubed and at room temperature (6 tbsp.)
- Egg whites: 2, room temperature
- Sour cream: 60 g (¼ c.)
Essential Ingredients for the Raspberry Jam
- Raspberries: 150 g, fresh or frozen (1 ¼ c.)
- Lemon juice: 45 g (1 ½ oz.), divided
- Granulated sugar: 50 g (¼ c.)
- Cornstarch: 8 g (1 tbsp.)
Components for the Pistachio Mascarpone Whipped Cream
- Mascarpone: 226 g (1 c.)
- Pistachio cream: 30 g (2 tbsp.)
- Heavy whipping cream: 225 g (⅔ c.)
Ingredients for the Pistachio Milk Soak
- Pistachio cream: 30 g (2 tbsp.)
- Whole milk: 85 g (3 oz.)
Gather these ingredients for a vibrant mix of flavors and textures. As you prep, can you almost taste the nutty goodness of the Pistachio Raspberry Cake? Let’s get baking!
Preparing Pistachio Raspberry Cake
Creating a Pistachio Raspberry Cake is a delightful adventure. From the fragrant pistachios to the tangy raspberry jam, every step of the process is filled with joy and anticipation. Let’s walk through the preparation process together!
Preheat and prepare the baking pan
First things first, preheat your oven to 350°F (175°C). While that's heating up, take a 7-inch springform pan and butter it generously. This step is crucial as it ensures that our cake comes out smoothly without sticking. After buttering, coat the inside with a light dusting of sugar. This technique not only prevents sticking but also adds a lovely crust to the cake.
Make the pistachio cake batter
In a medium-sized mixing bowl, combine the following dry ingredients to form the base of your pistachio cake batter:
- 150 g all-purpose flour
- 85 g pistachio flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- 175 g granulated sugar
Next, introduce 85 g of cubed butter at room temperature to the dry mixture. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat everything together until you achieve a smooth, lump-free consistency. Add in 25 g of vegetable oil, 2 egg whites, 2 teaspoon vanilla extract, 60 g sour cream, and 100 g whole milk. Whisk until fully combined, and you’ll have a lush batter ready for the oven.
Bake the pistachio cake
Pour the batter into the prepared springform pan and spread it evenly. Pop it in the oven and let it bake for about 35-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs. Set it aside to cool while you work on the other components.
Prepare the raspberry jam
To balance the rich pistachio flavor with a hint of tartness, start making the raspberry jam. In a small saucepan over medium heat, combine 150 g of raspberries, the zest of one lemon, 15 g lemon juice, and 50 g sugar. As the raspberries soften, mash them gently with a fork. After 5-10 minutes, pass the mixture through a fine mesh sieve, discarding the seeds. Return the juice to the saucepan, let it simmer, and thicken by mixing in a corn starch slurry. Chill this jam while you prepare the whipped cream.
Create the pistachio mascarpone whipped cream
In a mixing bowl, add 226 g of mascarpone cheese, 1 tablespoon of sugar, 30 g pistachio cream, and a pinch of salt. Beat it until smooth, and then gradually pour in 225 g heavy whipping cream. Continue mixing until stiff peaks form—this will give your cake that decadent finish—then cover and refrigerate.
Mix the pistachio milk soak
For an added layer of flavor, prepare the pistachio milk soak. Mix 30 g of pistachio cream with 85 g of heated milk in a small bowl. Stir until it's well combined, and set it aside.
Assemble the cake layers
Once your cake has cooled completely, slice it into three even layers. Layer them by soaking the bottom cake piece with a third of the pistachio milk, followed by a layer of mascarpone and half the raspberry jam. Repeat the process with the middle layer, and top it all off with the final cake layer. Refrigerate your masterpiece for 30 minutes before serving.
Finish by dolloping the rest of the whipped cream on top and adorning it with fresh raspberries. Now you’re ready to slice, serve, and bask in the compliments! This is not just a cake; it’s a celebration of flavors that’s bound to impress your friends and family.
Happy baking!
Variations on Pistachio Raspberry Cake
Gluten-free alternative
For those looking to enjoy this delightful Pistachio Raspberry Cake while adhering to a gluten-free diet, simply swap the all-purpose flour for a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum as this helps with the cake's structure. You’ll still get that rich flavor from the pistachios while making it accessible for gluten-sensitive friends or family.
Dairy-free option
To create a dairy-free version of the Pistachio Raspberry Cake, substitute the unsalted butter with a non-dairy butter alternative and use almond or coconut milk instead of whole milk. For the mascarpone whipped cream, opt for a non-dairy cream cheese or use coconut cream for a lighter texture. This way, everyone can indulge in this sweet treat without any worries!
Cooking Tips and Notes for Pistachio Raspberry Cake
Essential Baking Tips
When whipping up your Pistachio Raspberry Cake, a few tips can make all the difference. First, ensure all your ingredients are at room temperature; this helps the batter blend smoothly. Also, be gentle when folding in the whipped cream to maintain its airy texture. Remember, you can easily make your own pistachio flour—just grind pistachios in a food processor. To avoid a dense cake, take care not to overmix the batter. For a lovely, moist finish, don’t skip the milk soak!
Storing Leftover Cake
If you're lucky enough to have leftovers from your Pistachio Raspberry Cake, store it in an airtight container in the fridge—it should keep well for about 3-4 days. For longer storage, consider freezing individual slices wrapped in plastic wrap and placed in a freezer-safe bag. Just remember to let the cake thaw slowly in the fridge to maintain its moisture. Enjoy your delicious creation any time!
Serving suggestions for Pistachio Raspberry Cake
Ideal occasions to serve
The Pistachio Raspberry Cake is a delightful choice for various celebrations. Whether you're hosting a birthday party, a cozy afternoon tea with friends, or an elegant wedding, this cake will shine as the centerpiece. Its vibrant colors and unique flavor profile make it ideal for spring and summer gatherings, or even as a special treat during holidays. Don’t forget to celebrate small moments—an ordinary Tuesday can become extraordinary with a slice of this cake!
Perfect pairings for the cake
To enhance your cake experience, consider serving it with:
- Fresh berries: A scatter of mixed berries on the side elevates both the flavor and presentation.
- A cup of herbal tea: Floral notes of chamomile or hibiscus complement the cake's vibrant flavors beautifully.
- Coffee: A rich roast balances the sweetness, making it a perfect afternoon pick-me-up.
- Nutty toppings: Crushed pistachios can add a delightful crunch on top.
Enjoy experimenting with these pairings for an enriching dessert experience!
Time Breakdown for Pistachio Raspberry Cake
Preparation Time
The prep work for this delightful Pistachio Raspberry Cake will take about 30 minutes. This includes gathering your ingredients, mixing the cake batter, and preparing the raspberry jam and whipped cream.
Baking Time
Baking is essential for flavor development, and your cake will need about 35 to 45 minutes in the oven. Keep a close eye on it, checking for doneness with a toothpick.
Assembly Time
Once your cake is cool, assembly will take roughly 20 minutes. Layer the cake with your scrumptious pistachio mascarpone and raspberry jam, ensuring each layer is full of flavor.
Total Time
In total, expect to spend around 1 hour and 30 minutes from start to finish. Dividing each part into manageable chunks makes this cake not only delicious but also a breeze to create!
Nutritional Facts for Pistachio Raspberry Cake
Calories per slice
Each slice of this delightful Pistachio Raspberry Cake contains approximately 680 calories. It’s a decadent treat, perfect for special occasions or when you want a sweet pick-me-up.
Sugar content
With about 36 grams of sugar per slice, this cake has a satisfying sweetness without being overwhelmingly sugary. It’s just the right balance when paired with the nutty flavors of pistachio and tangy raspberries.
Key nutrients
This cake isn’t just tasty; it also packs a nutritional punch! Each slice contains valuable nutrients, including:
- 11g of protein: Helps keep you full.
- 5g of fiber: Aids in digestion and promotes feelings of fullness.
- Vital vitamins and minerals: Provides Vitamin A (1217 IU) and calcium (193mg), making it a more wholesome choice than many desserts.
If you’re looking for a delicious dessert that also offers some nutritional benefits, the Pistachio Raspberry Cake is a superb option!
FAQs about Pistachio Raspberry Cake
Can I substitute the pistachio flour?
Absolutely! If pistachio flour isn't available, you can use almond flour. This will give a slightly different flavor profile but still deliver a delicious cake. Just remember that the texture may differ, so a little experimentation might be necessary. You could even blend unsalted, shelled pistachios into a fine crumb for a fresh alternative!
How should I store the cake for maximum freshness?
To keep your Pistachio Raspberry Cake at its best, store it in an airtight container in the refrigerator. This will help maintain its moistness and prevent it from absorbing other odors. The cake can typically last for about 3-5 days. For longer storage, consider wrapping slices in plastic wrap and freezing them!
What can I serve with this cake?
This cake pairs wonderfully with a dollop of extra pistachio mascarpone whipped cream or a scoop of vanilla ice cream for a delightful contrast. For an added touch, scatter more fresh raspberries on top or drizzle with a bit of chocolate sauce to elevate your dessert experience!
Conclusion on Pistachio Raspberry Cake
Indulging in this Pistachio Raspberry Cake offers a delightful balance of flavors and textures that’s sure to impress. With its moist pistachio layers, tart raspberry jam, and creamy mascarpone frosting, it’s a showstopper for any occasion. Bake it, share it, and relish every bite!
For more delicious desserts, check out our guide for peach cobbler or get inspired with our best summer cake recipes.
Pistachio Raspberry Cake
Equipment
- 7-inch springform pan
- mixing bowls
- hand mixer
- Saucepan
- fine mesh sieve
- measuring cups
- Spatula
Ingredients
Pistachio Cake
- 150 g all purpose flour 1 ¼ c.
- 85 g pistachio flour ¾ c.
- 1.25 teaspoon baking powder
- 0.5 teaspoon salt
- 175 g granulated sugar ¾ c. + 2 tbsp.
- 85 g unsalted butter cubed, room temperature (6 tbsp.)
- 25 g vegetable oil 2 tbsp.
- 2 egg whites room temperature
- 2 teaspoon vanilla
- 60 g sour cream room temperature (¼ c.)
- 100 g whole milk room temperature (3 ½ oz.)
Raspberry Jam
- 150 g raspberries fresh or frozen (1 ¼ c.)
- 1 zest of lemon zest of 1 small lemon
- 45 g lemon juice divided (1 ½ oz.)
- 50 g granulated sugar (¼ c.)
- 8 g corn starch (1 tbsp.)
Pistachio Mascarpone Whipped Cream
- 226 g mascarpone (1 c.)
- 1 tablespoon granulated sugar
- 30 g pistachio cream (2 tbsp.)
- 0.125 teaspoon salt
- 1 teaspoon vanilla
- 225 g heavy whipping cream (⅔ c.)
- 170 g fresh raspberries for topping (6 oz.)
Pistachio Milk Soak
- 30 g pistachio cream (2 tbsp.)
- 85 g whole milk (3 oz.)
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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