Pistachio Raspberry Mini Cakes

Pistachio Raspberry CakePistachio Raspberry Mini Cakes

Hello people! What a hectic week i had! Was revising for my prelims, baking, doing interviews and off course preparing some desserts for a potluck party! i was thinking really hard what should i make for the photoshoot and BAM! Saw some pistachios (leftovers from chinese new year) laying around and i was thinking, why not something pistachio? Googled and adapted recipes from a couple different sources & made this pistachio cake and BOOM, it was an instant hit in the family! Everyone loved it. 😀 Thank goodness! Speaking about my potluck party, the friends requested that i brought some along for them to try. So glad they really loved it too, thus the almost instant blog entry since the whole world (not literally) is asking for the recipe!

This is a really flavorful cake which consist of 3 layers. The bottom layer is a pistachio cake perfumed with a little orange liquor and on top of that cake is a smooth velvety layer of crème au beurre au pistache *read: pistachio buttercream* and i topped it off with fresh raspberries and a sprinkle of icing sugar. i used cake rings for my cakes, but if you do not have them, you could make it into a whole 8 inch cake as well. i was trying to make the cake look dainty on camera 😡


Adapted from :Frombatoparis

Yields 10 6cm ring mini cakes OR an 8 inch whole cake


Pistachio Cake

  • 100g Pistachio
  • 200g Butter (Room Temperature)
  • 120g All purpose flour
  • 180g Sugar
  • 4 Eggs
  • 1 tsp Orange Liqueur
  • 1 box of Raspberries
  • icing sugar


  1. Preheat oven to 150°C
  2. Put the pistachios and half the sugar in a food-processor and pulse until the pistachios are finely chopped (Do not process them continuously else you would end up with a pistachio butter :D)
  3. Whisk the butter with the remaining sugar
  4. Fold in the eggs, the flour, the orange liqueur, followed by the pistachio/sugar mix
  5. Grease your sheet pan or whichever pan you are using
  6. Bake for 35-40mins
  7. Let cool before removing from the mold

crème au beurre au pistache” (pistachio butter cream)

  • 125g Butter (Room Temperature)
  • 25ml Water
  • 70g Sugar
  • 1 Egg
  • 1 Egg Yolks
  • 1 tsp Pistachio Paste


  1. Whisk the soft butter till it gets a creamy texture
  2. Put the water and sugar over low/medium heat & heat it till it reaches 118°C
  3. In the meanwhile, whisk the yolks and eggs, preferably in a stand mixer till they whiten
  4. When the syrup has reached the right temperature, pour on the eggs (with mixer at high speed)
  5. Lower the speed, and mix until the temperature lowers (they should be slightly warm)
  6. Add in the butter gradually
  7. Mix until you get a smooth cream
  8. Add in pistachio paste


  1. Once the cake is cool, cut it using the 6cm ring molds
  2. Put some foil under each mold
  3. Fill the mold with cake and topped with buttercream (i use a piping bag)
  4. Refrigerate for minimum of 2-3 hours before removing them from the mold
  5. Decorate with any kind of fruits ( i use raspberries) and give it a sprinkle of icing sugar

topped with raspberriesLook how pretty these looks & they tasted really delicious too!

♥You could literally use any kind of ring molds you have. i sprinkled this ♥ with a handful of chopped pistachio, raspberry and a sprinkle of icing sugar!

Hope all of you enjoy this recipe and happy baking 😀

**Back to my study land**

3 thoughts on “Pistachio Raspberry Mini Cakes

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