The summer months and warm summer evenings are the perfect excuse for those with a sweet tooth to indulge in sweet treats that are fresh and flavourful.
This season, we’re celebrating the sweet side of the sunshine with a series of recipes that capture the essence of summer, bright flavours, effortless elegance, and a touch of nostalgia. Think fresh fruits in their prime, creamy and nutty textures that melt on the tongue, and playful twists on classic favourites. Whether served as an afternoon treat, at a garden gathering, each dessert in this series is designed to delight with every chilled, sun-kissed bite.
Today’s dessert recipe is no exception. It’s a celebration of simplicity and seasonality, crafted to complement warm breezes and carefree afternoons. With ingredients that shine and a presentation that feels as joyful as summer itself, this dessert is destined to become a staple of your sunny-day table.
So grab your spoons — and maybe a few friends — and let’s dive into something delicious.
Pistachio Raspberry Delight
Brought to life by Sadelle's, this dessert will impress even the most seasoned of sweet-toothed enthusiasts. This pistachio and raspberry cake offers a delightful contrast of nutty and fruity flavours, a combination that is often described as a perfect match. The sweetness and fresh fruitiness of the raspberry is balanced by the slightly creamy and subtle nutty notes of the pistachio.
Found in the Ar Rabi district of Riyadh, inside the Mansard Riyadh, a Radisson Collection Hotel, the cafe-restaurant brings the charm of New York’s SoHo spot to the heart of the Saudi Arabian capital city. Loved for its lavish interiors inspired by chic French cafés, the restaurant offers both indoor and outdoor seating overlooking the Mansard Plaza, evoking a Parisian ambiance.
Cake Ingredients:
- 120g of pistachio powder
- 112g of almond flour
- 200g of granulated sugar
- 150g of unsalted butter
- 2.5g of baking powder
- 2g of fine sea salt
- 4 large eggs
- 50g of olive oil
Pistachio Cream Ingredients:
- 150g of heavy cream
- 280g of sifted icing sugar
- 100g of smooth pistachio paste
- 250g of mascarpone cheese
- 5g of lemon juice
Raspberry Compote Ingredients:
- 100g raspberry puree
- 50g of granulated sugar
- 75g of fresh raspberry
- 2g of pectin NH
Method:
- Preheat the oven to 160c Fan/180c conventional oven/355F and grease and line a 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside.
- In a small bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, Add butter and sugar for about 3-5 minutes - or until the mixture is lighter in colour, Add the eggs, one at a time, whisking until the batter is completely smooth. Add the vanilla extract and mix again.
- Add pistachio powder, almond flour mix again last add olive oil whisking until the batter is completely smooth.
- Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer.
- Bake for about 35 minutes - or until well risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely.
- Meanwhile, prepare the pistachio cream: in a small bowl with a handheld mixer or a stand mixer fitted with the Whisk attachment, cream together the mascarpone cheese and sifted icing sugar until pale and increased in size. Add the pistachio paste, and lemon juice and beat again.
- Once the cakes have completely cooled, set one on a flat plate. Spoon the pistachio cream into a piping bag and pipe half the pistachio cream on top in an even layer. Use a palette knife to spread the raspberry compote on top in a smooth and even layer - take care not to go too near the edges or it will pour out the sides (although you do want to be able to see it). Top with the second cake, followed by the remaining pistachio cream.
Notes:
To store: Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 3 days. Remove from the fridge 30 minutes before eating
To freeze: You can freeze the sponges and the icing separately, not together. For the sponges, leave to cool and wrap tightly in clingfilm. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp. For the icing, you can also make this in advance and place in an airtight container. Place in the freezer for up to 3 months. Again, take out of the freezer and allow to thaw for a few hours until soft and whippable again.
Top Baking Tips:
- Try to avoid opening your oven door as the cake bakes. This can cause it to sink in the middle due to the drop in temperature.
- Make sure you beat the butter and sugar really well as instructed. Creating air in the batter at this stage creates a lighter cake at the end.
- Don't over-mix - you want it just combined. Over-mixing can make the cakes dense and tough.
