Pistachio delight: Elevate your dessert game with ease

Pistachio Lady is a dessert that takes your breath away. It will impress even the pickiest aunts who have tasted many cakes in their lives. The pistachio and raspberry cake has one flaw—it's so addictive that it's hard to resist reaching for another slice.

Pistachios have recently been gaining popularity, becoming the base of Dubai delicacies and a must-have filling for croissants. In this recipe, however, they are mixed into the cake, giving it an amazing flavour and character. The addition of raspberries introduces a crisp, summer note. It's simply the perfect duo.

Pistachio Lady looks like a dessert from the best patisserie, but preparing it at home is not difficult. It's a delicious cake for birthdays, name days, communion, family occasions, or when we want to serve a truly royal afternoon snack to our loved ones.

Ingredients:

Pistachio Cake:

• 2/3 cup crushed pistachios,
• 2 cups cake flour,
• 3/4 teaspoon baking powder,
• 3/4 teaspoon baking soda,
• 3/4 teaspoon salt,
• 1/2 cup (about 1 stick) softened butter,
• 1.5 cups sugar,
• 4 eggs,
• 1/4 cup sour cream (18%),
• 5 tablespoons vegetable oil.

Additional Ingredients:

• 450 grams raspberry jam.

Butter Cream:

• 1 cup softened butter,
• 3 cups powdered sugar,
• 2 tablespoons freeze-dried raspberry powder,
• 2 tablespoons milk,
• 2 teaspoons vanilla extract.

Preparation Method:

Step 1. Grind the pistachios in a food processor and add them to the cake flour. The nuts do not have to be ground finely.

Step 2. Beat the softened butter with sugar into a fluffy, light mixture. Gradually, while continuously mixing, add egg yolks, flour with pistachios, salt, baking soda, and baking powder. Also, pour in the sour cream and oil. Pour the resulting batter into a baking pan approximately 28 × 18 centimetres lined with parchment paper. Place in an oven preheated to 175 degrees Celsius for 35 minutes.

Step 3. In a bowl, beat the butter. Gradually add powdered sugar mixed with freeze-dried raspberries, milk, and vanilla extract.

Step 4. Cut the cooled sponge cake into two parts. From one of them, cut off about 1/3, crumble, and set aside for later. The base will be slightly thinner. Spread half of the jam and half of the buttercream on the first base, and cover with the second sponge cake.

Step 5. Spread the remaining jam and buttercream and sprinkle with pieces of crumbled sponge cake. Place in the fridge overnight or for several hours. You can additionally decorate with a mint leaf. Enjoy your meal!