Pistachio Raspberry Cake: A Vibrant Nutty Indulgence.

The Pistachio Raspberry Cake is a stunning study in color and flavor contrast. This recipe features a dense, buttery pistachio sponge with a distinct roasted nut aroma, punctuated by tart, jammy pockets of fresh raspberries.

Unlike a standard sponge cake, the addition of ground pistachios creates a unique, slightly rustic crumb that stays incredibly moist. Topped with a silky cream cheese frosting, it is a sophisticated dessert that is as beautiful to slice as it is to eat.

Ingredients

The Pistachio Sponge

Shelled Pistachios: 150g (unsalted), finely ground.
All-Purpose Flour: 150g.
Baking Powder: 2 teaspoons.
Salt: 1/2 teaspoon.
Unsalted Butter: 175g, softened.
Granulated Sugar: 175g.
Large Eggs: 3, room temperature.
Greek Yogurt: 60g (1/4 cup).
Vanilla Extract: 1 teaspoon.
Almond Extract: 1/4 teaspoon (to enhance the nuttiness).
Fresh Raspberries: 150g.

The Raspberry Cream Cheese Frosting

Cream Cheese: 225g, cold and firm.
Unsalted Butter: 115g, softened.
Powdered Sugar: 300g, sifted.
Freeze-Dried Raspberry Powder: 2 tablespoons (for flavor and natural pink color).

Instructions

Step 1: Grind the Pistachios

Preheat your oven to 175°C. Grease and line a 20cm (8-inch) round cake tin. Place the shelled pistachios in a food processor and pulse until they reach the consistency of fine breadcrumbs. Note: Do not over-process or you will end up with pistachio butter.

Step 2: Cream and Emulsify

In a large bowl, cream the softened butter and granulated sugar together until very pale and fluffy (about 3–4 minutes). Add the eggs one at a time, beating well after each. Stir in the Greek yogurt, vanilla, and almond extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the ground pistachios, flour, baking powder, and salt. Gradually fold these dry ingredients into the wet batter until just combined.

Step 4: Add the Fruit and Bake

Pour half of the batter into the prepared tin. Scatter half of the raspberries over the top. Cover with the remaining batter and the rest of the berries. Bake for 40–45 minutes. The cake is ready when a skewer comes out clean. Let it cool completely.

Step 5: Whip the Frosting

Beat the butter and cream cheese together until smooth. Add the powdered sugar and raspberry powder. Whisk on high speed until the frosting is light, airy, and a vibrant pink.

Step 6: Decorate

Once the cake is cold, spread a thick layer of the raspberry frosting over the top. Garnish with crushed pistachios and a few extra fresh raspberries.

Flavor and Texture Notes

This cake is defined by its earthy, toasted undertones and bright, acidic finish. The pistachio provides a rich, almost savory base that prevents the cake from feeling too sweet, while the raspberries melt into the sponge during baking to create concentrated bursts of tartness. The frosting adds a creamy, tangy layer that ties the two main flavors together.

Tips for Success

Roasted vs. Raw: For the deepest flavor, use roasted unsalted pistachios. If you only have raw, lightly toast them in a pan for 3 minutes before grinding.
The Sinking Berry Fix: Toss your raspberries in a teaspoon of flour before adding them to the batter. This creates friction and helps them stay suspended in the middle of the cake.
Cold Cream Cheese: For the best frosting stability, use cream cheese straight from the fridge but ensure your butter is softened. This prevents the frosting from becoming “soupy.”

FAQ

Question	Answer
Can I use frozen raspberries?	Yes, but do not thaw them. Use them straight from the freezer to prevent the juice from bleeding into the batter.
Why isn’t my cake green?	Natural pistachio cakes are usually a light olive or golden-green. For a vibrant green, you would need to add a drop of gel food coloring.
How do I store this?	Because of the cream cheese frosting, store this cake in the refrigerator for up to 4 days.

Conclusion

The Pistachio Raspberry Cake is a masterclass in elegant flavor pairing. Its striking visual appeal makes it an ideal centerpiece for birthdays, spring celebrations, or a refined afternoon tea.