Pistachio Raspberry Cake

A moist, tender sponge infused with the rich flavor of ground pistachios and layered with sweet, honey-soaked raspberries. This elegant cake delivers a delightful balance of nutty richness and bright fruitiness in every bite.

Why You’ll Love This Recipe

• Simple yet refined preparation suitable for bakers at any skill level.

• Authentic pistachio taste achieved with real ground nuts rather than artificial mixes.

• Honey-based syrup keeps the crumb exceptionally moist, while fresh raspberries add a vivid contrast.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shelled unsalted raw pistachios, ground, plus additional chopped pistachios for garnish

• Unsalted butter, softened to room temperature

• Granulated sugar

• Pistachio extract (optional)

• Fine sea salt

• Egg whites

• All-purpose flour

• Baking powder

• Fresh raspberries

• Water

• Honey (or granulated sugar as substitute)

directions

1. Prepare syrup and pan

   • Combine honey and water in a small saucepan. Bring to a gentle boil, then simmer until slightly thickened. Allow to cool.

   • Preheat the oven to 350 °F (180 °C). Grease an 8-inch (20 cm) springform pan.

2. Grind pistachios

   • Pulse shelled pistachios in a food processor until a fine crumb forms; a few coarser bits are acceptable. Set aside.

3. Cream butter mixture

   • Beat softened butter and sugar until pale and fluffy.

   • Incorporate ground pistachios, pistachio extract if using, and salt; mix briefly.

4. Whip and fold egg whites

   • Whip egg whites to stiff peaks in a clean bowl.

   • Gently fold the egg whites into the pistachio mixture in three portions, preserving as much air as possible.

5. Add dry ingredients

   • Sift together flour and baking powder; fold into the batter until just combined.

6. Assemble

   • Pour half the batter into the prepared pan. Distribute one portion of raspberries over the surface, leaving a small border.

   • Spread remaining batter over the berries and smooth the top.

7. Bake

   • Bake for 35–40 minutes until the cake is golden and a skewer inserted at the centre yields moist crumbs. Tent with foil if the top browns too quickly.

   • Cool in the pan briefly before transferring to a wire rack.

8. Soak with syrup

   • While warm, pour the cooled honey syrup evenly over the cake. Allow to cool completely for full absorption.

9. Finish

   • Top with remaining raspberries and scatter chopped pistachios around the edge. Dust lightly with powdered sugar if desired.

Servings and timing

• Servings: 8 slices

• Preparation time: 50 minutes

• Baking time: 40 minutes

• Total time: 1 hour 30 minutes

Variations

• Layered Buttercream Cake: Slice the cake horizontally and spread a pistachio-flavoured buttercream between the layers for an elegant presentation.

• Mascarpone Frosting: Replace buttercream with a mascarpone and cream cheese frosting blended with a touch of raspberry purée for added richness.

• Gluten-Free Option: Use a one-to-one gluten-free baking flour in place of all-purpose flour and verify that the baking powder is gluten-free.

storage/reheating

• Room Temperature: Cover the cooled cake and store for up to 3 days.

• Refrigeration: Keep in an airtight container for up to 5 days.

• Freezing: Slice and freeze individual portions in sealed containers for up to one month; thaw overnight in the refrigerator.

• Reheating: Warm slices at 300 °F (150 °C) for 5–8 minutes to restore moisture.

FAQs

What causes the cake to sink in the centre?

Underbaking is the most common reason. Ensure the cake is fully set by checking that a skewer comes out without wet batter.

Can I use pistachio flour instead of grinding nuts?

Yes. Substitute one cup of pistachio flour for the ground nuts and reduce the all-purpose flour by two tablespoons to maintain texture.

Is pistachio extract necessary?

No. It enhances the nutty aroma but the cake is flavourful with ground pistachios alone.

Can I use raspberry jam instead of fresh raspberries?

You may spread a thin layer of jam between layers, but fresh raspberries provide better texture and natural tartness.

How can I make this cake dairy-free?

Use vegan butter and replace honey with maple syrup for a fully plant-based version.

Can I prepare this cake in advance?

Yes. Bake and soak the cake up to one day ahead. Store covered at room temperature and add fresh raspberries and nuts before serving.

How do I prevent raspberries from sinking?

Lightly dust the berries with flour before folding them into the batter to help suspend them evenly.

Can I use frozen raspberries?

Frozen berries may be used if fully thawed and drained to avoid excess moisture that could weigh down the cake.

What pan size works best?

An 8-inch (20 cm) springform pan is ideal. A 7-inch (18 cm) pan will yield a taller cake.

How do I adjust for high-altitude baking?

Increase the oven temperature by 15 °F (8 °C), reduce baking powder by ¼ teaspoon, and decrease sugar by one tablespoon.

Conclusion

This Pistachio Raspberry Cake is a harmonious blend of nutty depth and bright fruit notes, achieved with straightforward techniques and minimal fuss. Its elegant appearance and delightful flavours make it an excellent choice for celebrations or refined afternoon gatherings. Enjoy each slice for its moist crumb, honey-infused berries, and satisfying crunch of pistachios.