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Raspberry Pistachio Matcha Cake with Raspberry Swirl and Cream Frosting Recipe

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4 from 12 reviews

This Raspberry Pistachio Cake is a beautifully moist and flavorful dessert combining the nutty crunch of roasted pistachios with the tartness of fresh and frozen raspberries. Enhanced with matcha powder for a subtle earthiness and topped with a luscious whipped cream frosting swirled with raspberry compote, this cake is perfect for special occasions or an elegant everyday treat. The cake is baked to perfection and finished with a sprinkle of chopped pistachios for added texture and visual appeal.

Ingredients

Cake Ingredients

  • 1 cup (142g) all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon matcha powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (60g) roasted salted pistachios (no shell)
  • ¼ cup (60ml) oil (such as olive or any neutral liquid oil like canola, vegetable or sunflower oil)
  • 1 large egg (at room temperature)
  • ½ cup (120ml) full fat plain yogurt
  • ¼ cup (60ml) whole milk (at room temperature)
  • ½ teaspoon (5ml) pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ¾ cup (80g) frozen raspberries

Raspberry Swirl

  • 1 cup (100g) fresh or frozen raspberries
  • 3 tablespoons (40g) granulated sugar
  • 2 teaspoons (6g) corn starch

Frosting

  • ⅔ cup (160ml) 35% heavy whipping cream
  • 1 tablespoon powdered confectioner’s sugar
  • ¼ teaspoon pure vanilla extract
  • Extra chopped pistachios for topping (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch metal baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Grind Pistachios: Place 60g (about 1/2 cup) of roasted salted pistachios into a food processor and pulse until they form fine crumbs. Avoid over-processing, which can turn them into a paste. Reserve extra crushed or chopped pistachios for decorating.
  3. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, matcha powder, and salt. Add the granulated sugar and ground pistachios, then whisk until well combined and evenly distributed.
  4. Combine Wet Ingredients: In a medium bowl, whisk together the oil, egg, full fat yogurt, whole milk, vanilla extract, and almond extract until the mixture is completely smooth and uniform.
  5. Make the Batter: Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together, scraping the bottom to incorporate all dry pockets. Be careful not to over mix the batter. Fold in the frozen raspberries carefully to avoid turning the batter gray from their juices.
  6. Bake the Cake: Evenly spread the batter into the prepared pan. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before transferring it to a cooling rack to cool completely.
  7. Prepare Raspberry Swirl: In a small heatproof bowl, mash the fresh or frozen raspberries and sugar together with a fork until it resembles jam. Microwave the mixture in 30-second intervals, stirring after each, for a total of 1 ½ to 2 minutes until it boils. Let the compote cool and thicken before use.
  8. Make the Frosting: Whip the heavy cream, powdered sugar, and vanilla extract using an electric hand mixer or whisk until soft peaks form. Spread the frosting evenly over the cooled cake using an offset spatula.
  9. Finish Decoration: Dollop spoonfuls of the cooled raspberry compote randomly over the frosting and gently swirl it in to create a marbled effect. Sprinkle extra chopped pistachios on top for added crunch and decoration. Serve and enjoy!

Notes

  • To avoid the berry juices turning the batter gray, fold frozen raspberries in gently and minimally.
  • If you don’t have matcha powder, you can omit it; the cake will still be delicious.
  • Use room temperature eggs and milk to help the batter mix evenly and rise properly.
  • The raspberry swirl can be adjusted for sweetness by adding more or less sugar according to taste.
  • For a nut-free version, pistachios can be omitted, but this will alter the flavor and texture of the cake.
  • Ensure not to overmix the batter to keep the cake tender and light.

Find it online: https://bitezly.com/raspberry-pistachio-matcha-cake-with-raspberry-swirl-and-cream-frosting-recipe/