OK so I have sat here for ages (I say ages, probably more like 30 seconds) trying to marry the words ‘pistachio’ and ‘raspberry’ together in a Brangelina (Brad and Angelina, obvs) way to make pistachio and raspberry cake sound a bit more interesting/hip/Hollywood. However, the best conjoined word I could come up with was Rastachio which sounds like a rasta with a moustache. Not something that sounds particularly scrumptious so instead I got rid of the cake and replaced with the perfect descriptive word for this bake, loveliness…
And OMG is it lovely! Pistachio butter cream slathered onto 3 towering layers of light sponge, jewelled with fresh raspberries and sandwiched together with the best raspberry jam. Mmmmmmmmmmm……. Between the first slice at around 12pm today and right now at 7.27pm, there is just one lonely slice left. I took some to my dad’s who notoriously doesn’t eat sweet things as he is permanently on Weight Watchers, he just messaged to say it was ‘CAKE IS WOAH! WONDERFUL AND FRESH! TASTING WELL DONE WELL DONE!’ This is copied exactly from my dads text, he can only ever text in capital letters and the only punctuation he knows how to use exclamation marks. So it sounds like he is constantly shouting and in a state of excitment. And its got to be good if someone proclaimed WELL DONE twice. Mum had a couple of slices, my brother took a massive wedge, I have devoured about 3 slices plus all the mini slices I took off to err, even it out and then the BF (I like to shorten words, they do it on TOWIE all the time. (BF short for boyfriend, obvs. Still sounds odd calling him my BF. Can you have brackets within brackets?)) had 3 slices and took a massive piece back on the train which I am pretty certain will have disappeared before High Wycombe even though he doesn’t have a fork. Crumbies everywhere. Nightmare.
It is a bit of a mongrel of a recipe as I kind of just mixed up lots of bits of basic cake baking knowledge to create it. Wasn’t sure of the outcome but I was pleasantly surprised. The pale green buttercream could also be used on a dense chocolate cake. It is lightly nutty but not over powering and as it has ground pistachios in, it has a wonderful texture. The sponge recipe is just my standard tried and tested sponge cake, so remove the raspberries and you have a great base for a birthday cake if you add a drop of vanilla or you can use any fruit or chocolate chips.
So I think I have bigged my first ever blogged cake up quite a bit so I bet you are just going mental and screaming at the computer for me to get on with it and just post the sodding recipe so here it is:
Pistachio and raspberry loveliness
- 300g Unsalted butter
- 200g Caster sugar
- 100g Light brown sugar
- 6 Eggs
- 300g Self raising flour
- 1 tsp Baking powder
- 200g Raspberries
- 4 tbsp Whole milk
- Jar of seedless raspberry jam
- 100g Shelled pistachios
- 200g Unsalted butter
- 350g Icing sugar
- 100ml Whole milk
Note: Please ensure ingredients are at room temperature before starting
Pre heat oven to 180 degrees and grease and line 3 x 8 inch sandwich tins
- Add butter and sugars into bowl and beat together until light and fluffy
- Add eggs one at a time, beating thoroughly after each addition
- Sift the flour in with the baking powder into a separate bowl
- Add half the flour and half the milk into your butter, sugar and egg mixture. Use a metal spoon and fold in. Repeat with the rest of the flour and milk but only until the flour is completely incorporated, you don’t want to over mix.
- Divide into the three cake tins. In one tin, push the raspberries into the cake mix evenly.
- Pop into the over for about 16-18 minutes but please take a sneaky peak after 12 minutes and turn the tins to evenly bake.
- The cakes are done once golden brown on top, sponge like to the touch and a knife comes out with no mixture on. Remove from the oven and leave in the tins on a wire rack to cool. (Don’t touch. I know you want a nibble, to slice the top off to make it even but resist! It will all be worth the wait)
- Whilst the cakes are cooling, add the pistachios to a pestle and mortar or into a blender and grind the pistachios until finely ground.
- Add the pistachios to the butter (I recommend popping the butter into the microwave for 10 seconds to soften). Beat together and slowly add in your icing sugar. Keep tasting the mixture until you are happy with the level of sweetness, you may want to add more or less than 350g depending on your sweet tooth. Add half the amount of milk then check the consistency, the buttercream should be soft enough to spread on the cake but not sloppy. Add a bit more milk if needed, if you added more icing sugar then chances are you will need more milk.
- Once the cakes are TOTALLY COOLED (I highlight this because I get VERY IMPATIENT and want to make immediately but you will end up with an absolute disaster on your hands so repeat after me, it will be worth the wait)
- Turn out your cakes and remove the paper. Now look at your sponges and if they have peaked in the middle, take a serrated knife and slice the top off to create a more even sponge. Place your base sponge onto a cake board or stand and top with the jam. Pop the sponge layer with raspberries on top, and repeat with the final layer.
- Now the fun bit, cover in buttercream. All of it. My rule is that you can never have too much buttercream. Ever.
- Decorate as you wish. I ground some more pistachios and pressed the powder onto the sides of the cake and left some whole ones on top but I hate being dictated to how to decorate. Maybe you just could not wait any longer to decorate it and dived straight in with a fork. That’s my girl/boy.
So! There we go, my first blog and first recipe. I hope you try it. It is pretty shamaze. Any comments or questions always welcome. I’m committing to posting at least one bake a week plus any general ramblings on cake related stuff so pleeeeeaaassseeee come back. Yes, I am begging you. Come back.