Pistachio Layer Cake with Raspberries

Pistachio Layer Cake with Raspberries

The year is slowly coming to an end - this means it's not only a time to look back at the past year, but mostly look towards what's coming ahead. For ages now, I have been thinking about a remake for my blog. After a lot of work (some almost lost pages and a major panic attack) it is finally done! I wanted to create a site that is a little bit more picture-intensive and I gotta say, I am pretty happy with it.

And since I won't just write a post about my new design, there is of course also a new recipe. And since we're already on the topic of looking forward - I am really looking forward to my bff's wedding next year. I will be baking her wedding cake and so lately I have started collecting recipes and testing cakes. This is the first serious trial and I think it has definitely secured a place as one of the cakes that will eventually make it to the 'finale'. 


Ingredients

for the cake

  • 250g butter
  • 120g pistachios
  • 50g ground almonds
  • 250g sugar
  • 300g white spelt flour
  • 0.5tsp salt
  • 2.5tsp baking powder
  • 50ml whiskey
  • 50g greek yoghurt
  • 50ml lemon juice (2 lemons)
  • zest of 1-2 lemons
  • 4 large eggs

for the frosting

  • 250g cream cheese
  • 400g mascarpone
  • icing sugar to taste
  • optional: vanilla, lemon zest
  • 250g raspberries
  • 3-4 figs

Recipe

1. Preheat the oven to 180°C. Sieve the flour, mix with the salt, ground almonds and the baking powder. 

2. Pulse 100g of the pistachios in a blender until finely ground. When you pinch them with your fingers, they should stick together a little bit. 

3. Beat the butter with the sugar until fluffy. Add the ground pistachios and lemon zest. 

4. Add one egg at a time, until all is mixed well. 

5. Now add the flour bit by bit, alternating with the whiskey, the yoghurt and the lemon juice. 

6. Grease a cake tin and line with baking paper. Add the batter to the tin and spread evenly. 

7. Bake 40-45min. until golden brown and a skewer inserted comes out clean. Let the cake cool down.

8. In the meantime whip up the cream cheese with the mascarpone and to your own taste add sifted icing sugar, vanilla or/and lemon zest.

9. When the cake has cooled completely, using a large knife or a wire cake cutter, half the cake in the middle. Spread half the frosting on the bottom cake and add some raspberries. 

10. Place the top part of the cake back on, spread the remaining frosting on the top. Garnish with remaining raspberries, cut up figs and remaining pistachios. 

As it's gonna be an autumn wedding I thought it would be nice to pick up on more warming and comforting flavours, like nuts and seasonal fruit such as figs. And although raspberries are summer fruit I couldn't really part with them - they just add this subtle tartness to cut through the earthy taste of the cake. My brain is now already working on other cakes that could have wedding cake potential. A friend of mine mentioned date cake which is sort of stuck in my brain now, and I know that my to-be-married-friend loves banana bread so that's also an option. What kind of creations would you fancy on your special day?