Raspberry Pistachio Cake

Raspberry Pistachio Cake - Enjoying a slice of cake with a hot drink is a treat that can brighten up any day, and when it's a vibrant and delicious homemade Raspberry Pistachio Cake that is packed full of Sweet Pistachio and tart Raspberry flavour, there is even more delight! 

If you like single layer cakes as much as I do, why not try Apricot Ricotta Cake , Pear, Lemon and Blackberry Cake or Creamy San Sebastian Cheesecake with Condensed Milk.

Raspberry Pistachio Cake

This delightful dessert combines the tart fresh raspberries with rich, sweet and nutty pistachios to create a cake that is not only pretty and moist, it is also packed full of flavour in every single bite. 

Whether you're a seasoned baker or a novice in the kitchen, this Raspberry Pistachio Cake recipe is easy to follow and sure to impress.

If you know me, you know I don’t do complicated cakes because despite loving how they look, I just do not have the patience for it! 

So, let’s get into how you can make this gloriously easy cake below. If you are a fan of pistachios, why not try my popular and well loved Pistachio Loaf Cake recipe.

In this recipe, pistachios are finely ground to impart a really rich Pistachio flavour. This is then combined with Flour, Sugar, Butter and Eggs to create a soft cake. We also add some Pistachios and Raspberries into the cake for added flavour and some texture. 

We then make a bright pink Icing with a handful of Raspberries, Icing Sugar, Lemon and a touch of food colouring.

Why you will LOVE this Cake

Perfect Balance of flavours 

Tart Raspberries are the perfect partner to Nutty Pistachios. These flavours complement each other perfectly.

We use real Pistachios here and not an essence, meaning you don’t get artificial flavours - you get the real deal!

Super Simple to make

This easy homemade recipe looks great but it is really easy to make.

Tender Cake

This cake is moist and flavourful thanks to the Pistachios.

Ingredients In Raspberry Pistachio Cake

Pistachios

Use shelled Pistachios to save time! Do not use salted Pistachios.

Self Raising Flour

Aka Self Rising Flour gives a tender crumb.

Sugar

Caster or Granulated Sugar adds moisture.

Eggs

Use room temperature Eggs to help bind the ingredients together with ease.

Unsalted Butter

Use softened Unsalted Butter. You can also use Salted Butter (omit the salt if you do). Or use Margerine.

Salt

Just a pinch to bring everything together.

Baking Powder

To add lift and to help make the cake fluffy.

Icing Sugar

Or Powdered sugar in the USA.

Raspberries

 These are added to the cake. You can also use other fruits such as Blackberries, Blueberries or Cherries.

Lemon

We use some Lemon Juice in the icing to add some zing.

Step by Step Instructions

Scroll to the bottom of the page to get the recipe card below which includes measurements.

Toss the Raspberries in some Flour and set aside.

Tip - This stops them from sinking to the bottom of the cake. 

Add the pistachios to a food processor and pulse until finely ground.

TIP - It is easy to take this too far at which point the pistachios start to turn into a pistachio butter. Aim for a coarse crumb with a mixture of sizes  throughout.

Add the softened Butter, Salt and Sugar to a large bowl. Cream together for 4-5 minutes until light and creamy with an electric mixer or stand mixer fitted with a paddle attachment.

Add in the eggs one by one on medium speed mixing between each addition. Make sure each egg is incorporated before adding the next one in.

In a medium bowl, add the Flour, Pistachios and Baking powder. Mix well to combine.

Fold the Flour mixture into the batter making sure to scrape the sides of the bowl with a rubber spatula at least once.

Pour the batter into a greased 20 cm tin/8 inches lined with parchment paper/baking paper.

Top with Raspberries and Pistachios.

Bake the cake until a skewer inserted into middle comes out clean. 

Let the cake cool in the tin on a wire rack until completely cool.

Meanwhile make the icing by mixing the Raspberries, Lemon Juice and Icing Sugar together in a bowl. 

Tip - Add more Icing Sugar if you would like it thicker and more Lemon or Water to make a thinner icing. 

Once the cake has cooled, drizzle over the icing and top with chopped Pistachios.

Tips and Notes

Use room Temperature Ingredients

Make sure all of your ingredients are at room temperature before making the batter so that the mixture doesn’t curdle and binds together easily.

Raspberries - Fresh or Frozen

Use Frozen, freeze dried or Frozen Raspberries.

Toss Raspberries with some of the Flour

Toss the Raspberries in some flour to stop them from sinking. 

Use a cake skewer to see if the Cake is done  

Insert a metal or wooden skewer into the centre of the cake. It should come out clean if it is done.

How to serve

This Pistachio and raspberry Cake recipe tastes delicious plain, but you ca serve it with:

A cup of your favourite hot drink - such as tea or coffee.

A drizzle of Cream.

A scoop of Vanilla Ice Cream.

Variations

These are some flavour variations that pair really well with this Cake:

Stir in some White Chocolate Chips 

Stir in some Lemon Zest

Add ⅓ teaspoon Cardamom Powder

Top with a White Chocolate ganache.

Storage

This cake keeps well in an airtight container for up to 4 days. As it has fresh fruit in it, I would suggest keeping it in the fridge.

I would not recommend freezing it.

More Cake Recipes

Delicious Mojito Cake - Lime and Mint Loaf Cake

Lemon Syrup Loaf Cake

White Chocolate and Raspberry Loaf Cake

No bake Milk Chocolate Cheesecake with Oreo Crust 

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