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Raspberry Delight Pistachio Cake Extravaganza

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This luxurious, nutty, and fruity cake features layers of moist pistachio sponge, a tangy raspberry filling, and a silky pistachio mascarpone frosting—topped with fresh raspberries and crunchy pistachios for the ultimate indulgence!

Ingredients

Scale

(Serves 8-10)

For the Pistachio Cake:

  • 1 ½ cups all-purpose flour
  • ½ cup ground pistachios (finely blended unsalted pistachios)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup whole milk
  • ¼ cup sour cream or Greek yogurt

For the Raspberry Filling:

  • 1 ½ cups fresh or frozen raspberries
  • ¼ cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (to thicken)

For the Pistachio Mascarpone Frosting:

  • 8 oz (225g) mascarpone cheese, cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup heavy cream, whipped to stiff peaks
  • ¼ cup ground pistachios

For Garnish:

  • ½ cup crushed pistachios
  • Fresh raspberries
  • White chocolate shavings (optional)

Instructions

  • Make the Raspberry Filling 🍇

    • In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
    • Stir until the raspberries break down and release their juices.
    • Mix cornstarch with water, then add to the mixture. Cook for 2-3 minutes until slightly thickened.
    • Remove from heat and let cool completely.

  • Prepare the Pistachio Cake 💚

    • Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
    • In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
    • In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
    • Add eggs, vanilla, and almond extract, mixing until combined.
    • Mix in sour cream and milk, then gradually add dry ingredients until just combined.
    • Divide batter between cake pans and bake for 22-25 minutes, or until a toothpick comes out clean.
    • Let cakes cool completely before assembling.

  • Make the Pistachio Mascarpone Frosting 🧁

    • In a bowl, beat mascarpone, powdered sugar, vanilla, and almond extract until smooth.
    • Gently fold in whipped cream and ground pistachios until fluffy.

  • Assemble the Cake 🎂

    • Place one cake layer on a serving plate. Spread a generous amount of raspberry filling on top.
    • Add a layer of pistachio mascarpone frosting.
    • Place the second cake layer on top and frost the entire cake with remaining frosting.

  • Garnish & Serve ✨

    • Sprinkle the cake with crushed pistachios and fresh raspberries.
    • (Optional) Add white chocolate shavings for an elegant touch.
    • Chill for 30 minutes before slicing for clean layers.

Notes

  • The cake can be made a day ahead. Just store it in the fridge to keep the frosting fresh.
  • If you’d prefer a firmer filling, increase the cornstarch by ½ teaspoon.
  • For an extra burst of flavor, add a dash of lemon zest to the frosting.

Nutrition

Find it online: https://easyfoodflash.com/raspberry-delight-pistachio-cake-extravaganza/