This layer cake is a symphony of flavour, elegance and femininity. Rich and moist with nutty pistachio balancing sweet raspberry jam and fresh, floral buttercream, it’s even more special with every bite. Slice and share with cups of sweet tea or coffee for an indulgent afternoon treat.
Makes: 3 tier 8” Layer Cake
Prep Time: 40 minutes
Cook Time: 40 minutes
Ingredients:
- 4tbsp Olive Oil
- 120g Unsalted Butter, room temperature
- 300g Caster Sugar
- 420g Pistachios, pulsed to a fine crumb
- 2 Large Eggs + 2 Egg Whites
- 1tsp Vanilla Extract
- 1tsp Pistachio Extract
- 90g Sour Cream
- 80g Whole milk
- 250g Plain Flour
- 1tsp Fine Salt
- ½ tsp Bicarbonate Soda
- 2 ½ tsp Baking Powder
For the filling and frosting:
- 6tsp Raspberry Jam
- Good Handful fresh Raspberries, plus extra pistachios to decorate
- 300g Caster Sugar
- 200g Egg Whites
- 400g Unsalted Butter, room temperature, cut into 1cm cubes
- ½ tsp Rose Extract
- 6tbsp Freeze dried raspberries, blitzed to a crumb
Method:
- Preheat the oven to 160°C (fan). Grease and line three 8” cake tins with butter and flour and set aside in the fridge.
- In a stand mixer fitted with a paddle attachment (or with a hand mixer), cream the butter, sugar and oil until smooth then add the sugar. Beat for 3-5 minutes or until pale and fluffy. Add the egg, egg white, vanilla and pistachio extract and beat again until lightened and fluffy.
- Mix the sour cream with the milk and then mix into the cake mixture until only just combined.
- In a separate bowl, whisk the pistachios, flour, salt, bicarbonate of soda and baking powder until homogenous. Gently fold this into the mixture in two parts, taking care not to overmix.
- Weigh the batter between your prepared tins and bake for 25-30 minutes or until light golden brown and springy. Cool for 5 minutes in the tins then invert onto wire racks to cool completely.
- For the frosting, combine the egg whites and sugar in a heatproof bowl over a saucepan of simmering water, whisking until the mixture reaches 71°C and the sugar has completely dissolved. Then whisk in a stand mixer (or with a hand mixer) on medium-high speed until you have a meringue with stiff peaks. Add the butter one cube at a time, mixing well between each addition. Add the rose extract and continue beating for 7-10 minutes or until thick and smooth. Fold through the freeze-dried raspberries.
- Layer the sponges with the buttercream and jam, using the remaining buttercream for the top and sides. Decorate with fresh raspberries and pistachios and serve.
