Pistachio & Raspberry Sponge Cake

Name: Pistachio & Raspberry Sponge Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 250 g unsalted butter (softened); 240 g golden caster sugar; 1 tsp vanilla extract; 4 pieces eggs; 150 g plain flour; 2 tsp baking powder; 0.25 tsp fine sea salt; 100 g shelled pistachios; 175 g softened unsalted butter; 280 g sifted icing sugar; 2 tbsp pistachio cream (can use @marksandspencerfood); 0.5 tsp salt; 1 tsp lemon juice; 3 tbsp raspberry jam; 250 g fresh raspberries; 2 tbsp roughly chopped pistachios; 0 sprigs fresh mint

by Instagram

Why some badges are missing

Not vegan: unsalted butter → try dairy-free butter
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: shelled pistachios → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: lemon juice
Not low-GI / diabetic-friendly: golden caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: baking powder

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

A light, buttery sponge cake studded with pistachios and layered with raspberries, offering a delicate crumb and subtle nutty sweetness. Perfect for afternoon tea or as an elegant dessert for special occasions.

Prep

15m

Cook

35m

Serves

Rating

4.0

Total time · 50m

Ingredients

Kitchen Help

Shopping list

250 g unsalted butter — softened
240 g golden caster sugar
1 tsp vanilla extract
4 pieces eggs
150 g plain flour
2 tsp baking powder
0.25 tsp fine sea salt
100 g shelled pistachios
175 g softened unsalted butter
280 g sifted icing sugar
2 tbsp pistachio cream — can use @marksandspencerfood
0.5 tsp salt
1 tsp lemon juice
3 tbsp raspberry jam
250 g fresh raspberries
2 tbsp roughly chopped pistachios
fresh mint

Instructions

Step by step

1
Preheat the oven to 160C.
2
Grease & line x2 20cm round cake tins.
3
In a large bowl, cream together the butter & sugar until the mixture is lighter in colour, completely smooth & mousse-like. Add the vanilla extract & mix again.
4
Add the eggs, slowly, one at a time, whisking until the batter is completely smooth.
5
Grind the pistachios into a fine crumb, like the texture of ground almonds.
6
Sift in the flour & baking powder before adding the salt & ground pistachios. Fold in carefully until combined.
7
Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula to flatten in an even layer.
8
Bake for about , or until well risen & a skewer comes out clean. Remove from the oven & leave to cool in the tins for before turning out onto a wire rack to cool completely.
9
Prepare the buttercream: in a large bowl, cream together the butter & icing sugar until pale. Add the pistachio cream, salt & lemon juice & beat again.
10
Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream on top in an even layer. Use a palette knife to spread the jam on top in an even layer. Top with the second cake, followed by the remaining buttercream.
11
Decorate with fresh raspberries, fresh mint & chopped pistachios.

Per serving

serves 4

Calories

573kcal

Protein

6.5g

Carbs

69.3g

Fat

34.1g

Fibre

1.8g

Sugar

33.5g

Sodium

140mg

AI 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.

Tagged

More British recipes →#cakes #Dessert