Description
A light and vibrant cake combining nutty pistachios, creamy mascarpone, and tart raspberries, perfect for sharing moments with family.
Ingredients
Scale
- 1 cup unsalted shelled pistachios (plus extra for garnish)
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- ½ cup buttermilk (or milk with 1 tsp vinegar)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Green food coloring (optional)
- 1 ½ cups mascarpone or cream cheese
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
- Chopped roasted pistachios (for garnish)
- Whipped cream or mascarpone dots (for garnish)
Instructions
- Preheat oven to 175°C (350°F) and grease and line two 8-inch round pans.
- Pulse pistachios in a food processor until finely ground.
- In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and almond extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Add green food coloring if desired.
- Pour batter into prepared pans and bake for 25–30 minutes.
- Cool completely before assembling.
- In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice; cook until thickened.
- Let raspberry filling cool completely before layering.
- Beat mascarpone with powdered sugar and vanilla until smooth.
- Whip heavy cream to stiff peaks and fold into mascarpone.
- Slice the cooled cake layers evenly and spread cream filling on the bottom layer.
- Spoon raspberry filling over it and add the second cake layer.
- Top with cream, decorate with piped dots and chopped pistachios.
Notes
This cake can be made with fresh or frozen raspberries. For a gluten-free version, use a 1-to-1 gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: cake, dessert, pistachio, raspberry, family recipe