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Raspberry Pistachio Cake


  • 95g eggs

  • 65g sugar

  • 1/2tbsp corn syrup

  • 1/2tsp vanilla essence

  • 60g cake flour

  • 20g unsalted butter, melted

  • 30ml milk

  • 18 fresh raspberries

  • 9 mint leaves

  • Icing sugar


  • 2g gelatin powder - soaked in water for 5mins to bloom

  • 20g pistachi0

  • 100g cream cheese

  • 20g sugar

  • 1/4tsp vanilla essence

  • 60g soft whipped cream

  • Green food colouring


  • 130g raspberry jam

  • 80ml whipping cream + 30g raspberry jam

  • 60ml whipping cream + 1tsp sugar


  1. A: Preheat oven 180degC.

  2. In a heatproof bowl, add in eggs, sugar and corn syrup.

  3. Place bowl over a pan of simmering water. Balloon whisk till mixture reaches 40degC.

  4. Remove from heat. Add vanilla and electric whisk till mixture is pale and thick.

  5. Sift in flour and fold it in.

  6. Add milk to butter. Spoon some batter into butter and mix well. Then pour back into the batter and mix well.

  7. Grease and line a 6.5inch square cake pan with parchment paper. Pour batter in and bake for 25mins.

  8. When done, remove cake from pan and peel off parchment paper. Slice off the top and slice cake into 3 sheets.

  9. B: Blend pistachios into powder.

  10. In a mixing bowl, add in cheese, sugar and vanilla, whisk to loosen cheese.

  11. Drain gelatin and microwave for 10secs. Add into cheese mixture and mix well.

  12. Followed by whipped cream, and lastly ground pistachio.

  13. Add in some green food colouring to get a nice shade of lime green.

  14. Place a 6.5inch square cake ring on a flat tray. Add in a sheet of cake, then add half the jam and spread it out, then add in raspberry cream and level the surface.

  15. Place the second sheet of cake over, followed by remaining jam, then add in pistachio cream and level the surface.

  16. Place the last sheet of cake over and add whipped cream, and level the surface. Chill for 2hrs.

  17. Remove cake from pan and trim the sides.

  18. Slice cake into 3 x 3 pieces.

  19. Top each slice of cake with 3 raspberries and a mint leaf, dust icing sugar over.

Adapted from Cooking Tree

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