About this recipe
A delicate layered sponge cake combining ground pistachios with raspberry, offering nutty, buttery flavours and a light, tender crumb. Perfect for afternoon tea or as an elegant celebration centrepiece throughout the year.
Prep
15m
Cook
30m
Serves
Rating
—
Total time · 45m
Ingredients
Kitchen HelpShopping list
2 cups flour
1 cup ground pistachios
2 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon salt
0.5 cup butter — softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
0.5 teaspoon almond extract
0.5 cup sour cream
0.5 cup milk
0.5 cup cream cheese — softened
0.75 cup powdered sugar
0.5 cup pistachio paste
1 cup heavy cream — chilled
0.25 cup raspberry jam
1 cup fresh raspberries — for decoration
0.5 cup chopped pistachios — for decoration
1 tablespoon freeze-dried raspberry powder — for decoration
Instructions
Step by step
- 1
Preheat oven to 175°C and grease two 8-inch cake pans.
- 2
Mix flour, ground pistachios, baking powder, baking soda, and salt.
- 3
Beat butter and sugar until light and fluffy.
- 4
Add eggs one at a time, then vanilla and almond extract.
- 5
Alternate adding the dry ingredients with the sour cream and milk until just combined.
- 6
Divide the batter evenly between the pans.
- 7
Bake for 28– until a toothpick comes out clean. Cool completely.
- 8
Beat cream cheese, powdered sugar, and pistachio paste until smooth.
- 9
Whip the heavy cream to stiff peaks and gently fold it into the pistachio mixture.
- 10
Place the first cake layer on a serving plate.
- 11
Spread a thin layer of raspberry jam, then pipe a thick border of frosting around the edge.
- 12
Fill the center with pistachio frosting and scatter the fresh raspberries evenly over it.
- 13
Add the second cake layer.
- 14
Frost the top and sides smoothly with the remaining pistachio frosting.
- 15
Press chopped pistachios around the bottom edge of the cake.
- 16
Decorate the top with piped frosting swirls, fresh raspberries, chopped pistachios, and a light dusting of freeze-dried raspberry powder.
- 17
Refrigerate for 1–2 hours before slicing.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
Rate this recipe
Shared notes
Cook's annotations
No notes yet.
Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
No audio memory yet.
Complete the table
Smart wine & side pairings
Evolution timeline
How this recipe has changed
Edit on 2026-08-18
Edited 8/18/2026, 4:26:22 PM
Edit on 2026-08-18
Edited 8/18/2026, 4:27:10 PM
