Desserts
Pistachio Raspberry Cake
Fresh raspberries – this brings bursts of fruity sweetness. Opt for ripe, plump and juicy ones for the best results.
Fresh mint – this is entirely optional but looks super pretty as a decoration which really lifts the cake.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Vanilla bean paste – you could swap the vanilla extract for vanilla bean paste – just not vanilla essence which is rather artificial tasting.
Pistachio cream – you could use pistachio paste or butter instead, just remember to keep tasting and checking the flavour.
Nuts – you can switch up the flavour profile by swapping the ground pistachios for ground almond or hazelnuts (if you make your own, make sure you blitz them very fine – you want the same consistency as shop-bought ground almonds). Then swap the pistachio cream in the buttercream for chocolate and hazelnut spread or almond butter and decorate with toasted almond flakes or roughly chopped toasted hazelnuts.
Vanilla icing sugar – if you can find it, use vanilla icing sugar in the buttercream. It adds a subtle vanilla sweetness that just tastes so good.
Fruit – although this is a Pistachio Raspberry Cake, it is equally delicious with all sorts of berries. Hulled and sliced strawberries or pitted cherries both look and taste wonderful too. Remember to switch up the raspberry jam to match the fruit – e.g. opting for a strawberry jam or cherry compote instead.
Freeze-dried raspberries – you could also decorate with a sprinkling of freeze-dried raspberries. They look super pretty and add a burst of colour and intense raspberry flavour.
White chocolate – you can decorate this Pistachio Raspberry Cake with white chocolate curls. Simply use a vegetable peeler to grate curls from a bar of good-quality white chocolate.
