Pistachio Sponge With Raspberry Filling - Light, Nutty, And Bright

Ingredients

• For the pistachio sponge: 1 cup shelled, unsalted pistachios
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional, enhances pistachio)
• 3/4 cup buttermilk, room temperature
• Zest of 1 lemon (optional, for brightness)
• For the raspberry filling: 1 1/2 cups raspberries (fresh or frozen)
• 1/3–1/2 cup granulated sugar (to taste)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• For the frosting: 1 1/2 cups heavy cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons finely chopped pistachios, for garnish

Instructions

1. 1

   Prep the pans. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.

2. 2

   Grind the pistachios. Pulse pistachios in a food processor until finely ground, like coarse sand. Don’t overblend into paste.

3. 3

   Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.

4. 4

   Cream butter and sugars. Beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.

5. 5

   Add eggs and flavorings. Beat in eggs one at a time, then vanilla, almond extract, and lemon zest if using.

6. 6

   Alternate dry and buttermilk. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry. Mix just until combined.

7. 7

   Bake. Divide batter between pans. Bake 20–25 minutes, until a toothpick comes out clean and tops spring back. Cool in pans 10 minutes, then on racks.

8. 8

   Make the raspberry filling. In a saucepan, combine raspberries, sugar, and lemon juice. Simmer 5–7 minutes, mashing berries. Stir in cornstarch slurry and cook 1–2 minutes until glossy and thick. Cool completely.

9. 9

   Whip the cream. Beat heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Keep chilled.

10. 10

    Assemble. Place one cake layer on a plate. Pipe a ring of whipped cream around the edge as a dam. Spoon raspberry filling in the center. Top with second layer.

11. 11

    Frost and garnish. Frost the top and sides with whipped cream. Sprinkle with chopped pistachios. Chill 30 minutes before slicing.