Description
Pistachio Cake with Raspberry Filling and French Buttercream is a divine dessert that combines the rich, nutty essence of pistachios with a tangy raspberry layer, all enveloped in a silky French buttercream frosting. This visually captivating cake is perfect for celebrations or simply as an indulgent treat during afternoon tea. Its vibrant colors and exquisite flavors will surely impress everyone at your table.
Ingredients
Scale
- 1 cup pistachio flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing in the vanilla.
- In another bowl, whisk together pistachio flour, all-purpose flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While cakes bake, mash fresh raspberries in a small bowl.
- For the French buttercream, whip heavy cream until stiff peaks form. Gradually add softened butter and powdered sugar until fluffy.
- Once cooled, layer one cake with raspberry filling, top with the second layer, and finish with buttercream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg