Pistachio Raspberry Cake

You will need the following ingredients:

For the cake:

Butter – opt for unsalted so you can control the salt levels in this Pistachio Raspberry Cake, and make sure it is softened before you start creaming with the sugar.

Golden caster sugar – this brings the sweetness and gives this Pistachio Raspberry Cake a slightly deeper hue. You could use regular caster sugar or even granulated sugar if that is what you have to hand.

Vanilla bean paste – I love adding vanilla extract to my bakes, it adds the most delicious sweet vanilla flavour.

Eggs – use free-range eggs if you can. I also recommend choosing large eggs stamped with the British Lion logo.

Plain flour – also known as ‘all-purpose’ flour, this helps create the perfect Pistachio Raspberry Cake.

Baking powder – since we are using plain flour, we need a raising agent to help create a light and airy cake.

Salt – don’t worry, this won’t make your Pistachio Raspberry Cake taste salty. Adding a pinch of salt to baking recipes brings out the flavours of the other ingredients and really takes your bakes to the next level. I recommend Maldon Salt Flakes for the best results.

Pistachios – adding ground pistachios to the cake batter gives a glorious green hue and creates the most wonderful moist texture.

For decoration:

Icing sugar – this adds sweetness and stability to the buttercream, make sure you sieve it first to remove any lumps.

Smooth pistachio cream – this brings the most delicious pistachio flavour to the buttercream. You could make your own using my Pistachio Cream recipe or use a shop bought version.

Lemon juice – this adds a hint of zesty citrus which helps balance out the sweetness of the icing sugar.

Raspberry jam – this brings a wonderfully sweet, fruity flavour that complements the raspberries on top. Homemade is delicious, but there is no shame in using a jar of shop bought. Opt for a good-quality brand with less sugar for the best results.