Eggless Raspberry Pistachio Cake … Where favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, fruit in dessert, petite cakes and chocolate all meet in this little dessert cake. Each spoon is bursting with fresh, deep flavour and you just want to keep diving in!
There’s something about natural colors of fruits that really appeals to me, so much so that I can’t get enough. It’s always about pairing and always about a freshness of flavour. Add to that the visual appeal because desserts must look good and taste as nice!
Talking about colours makes me think of berries instantly. I make eggless desserts a LOT with berries through summer as I find them fascinating … so much appeal, so much fresh flavour, also a ton of natural colour! One of my favourite berries are raspberries and I find them endlessly inspiring. This Eggless Raspberry Pistachio Cake is the result of one such inspiration!
Think berries, think colour, then think pistachios and fall in love with that quintessential pistachio green. I’m smitten by the beautiful pistachio green and how well it pairs with the vibrant red of raspberries. Tke a look at the collage below and you’ll know what I mean. It’s therapeutic working with such colours and flavours and an absolute joy to style and shoot them! Just feels so effortless!
This little eggless raspberry pistachio layer cake is yet another way to play with these flavours and colours and the outcome is soooooo delicious! Pretty too, don’t you think?
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Pistachio Raspberry Cake
Ingredients
Eggless chocolate sponges (makes four 4″ cakes, recipe can be halved)
- 105 g buttermilk
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 10 g cocoa powder
- 75 g all purpose flour/maida
125g fresh raspberries {for 1 cake}
Pistachio cream filling {for 1 cake}
- 150 g cream / 25% fat
- 1.5 tsp agar agar powder
- 20 g sugar (to taste}
- 75 g white chocolate room temperature, chopped
- 150 g cream cheese room temperature, whisked smooth
- 60 g pistachio butter
To top
- Chocolate ganache, fresh raspberries, fresh mint leaves, edible flowers
Instructions
Eggless chocolate sponge
- Preheat the oven to 180C. Line the base of four 4″ pastry rings/tins with foil and the sides with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide the batter between the rings/tins.
- Bake for 12-15 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Pistachio cream filling for 1 serving
- Whisk the cream and agar agar in a saucepan and simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
- Pour over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the cream just before you need to do the filling.
- To 190g of the filling, whisk in 60g pistachio butter.
Assemble
- Secure an acetate sheet snugly around a 4″ eggless chocolate sponge.
- Pipe or spoon over the pistachio filling up to just below the halfway mark. Place it in the freezer for about 30 minutes until firm.
- Scatter over a layer of fresh raspberries, about 15-16 per cake.
- Top the berries with the remaining white cream filling gently. Make sure the filling isn’t too loose/flowy or it will cover the raspberries completely. You need a thickish, batter like flowing consistency.
- Place the cake in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
- Top with a spoon of melted chocolate ganache if desired. Garnish with fresh berries.