Raspberry Pistachio Cake
Moist pistachio almond cake with raspberry filling, vanilla rose cream, and fresh raspberries
Raspberry pistachio cake❤️ If you love the combination of nuts, berries, and something creamy, this one’s for you. This pistachio almond cake is soft, moist, and full of nutty flavor, filled with a bright, jammy raspberry insert that adds just the right amount of acidity to balance the richness.
The outside is coated with crunchy pistachios for extra texture, and it’s topped with creamy vanilla rose namelaka- light, smooth, and delicately floral. Finished with fresh raspberries and extra raspberry compote on top, every bite is juicy, nutty, and fragrant with the natural aroma of raspberries and a touch of rose.
It’s simple but so satisfying, with layers of texture and flavor that feel a little special, yet approachable enough to enjoy any time.
The cake can be made the day before, stored in the fridge, and finished with the cream and fresh raspberries on the day of serving for the best texture and presentation. Hope you enjoy!
This recipe’s for an 18cm (7-inch) ring mold or springform pan.
Vanilla rose namelaka cream:
75g milk
1/2 tsp vanilla extract