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Raspberry Pistachio Cake {gluten-free}

This Gluten-Free Raspberry Pistachio Cake is beautifully moist and fragrant. Pistachios are blended into a paste as the basis of the sponge and a handful of raspberries are baked into the batter. Finally a tangy raspberry icing is drizzled over the top with fresh raspberries and pistachios to scatter.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 410kcal


For the pistachio paste:

  • 110 g pistachios + 15g extra for decoration
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • teaspoons vanilla extract
  • 1 egg white 30g

For the cake:

  • zest of 1 lemon
  • 210 g caster sugar
  • 210 g unsalted butter room temperature
  • 5 eggs medium sized
  • 150 g gluten-free plain flour
  • ¼ teaspoon salt
  • teaspoons baking powder
  • 120 g raspberries + 75g extra for decoration

For the raspberry icing:

  • 100 g raspberries
  • 150 g icing sugar


  • Pre-heat the oven to 180°C/ 160°C fan assisted oven/ gas mark 4 and line and grease an 8 inch cake tin.
  • First make the pistachio paste by placing the pistachios in a food processor and blitzing until finely ground. Add the caster sugar, golden syrup, vanilla extract and egg white and blitz again until a paste has formed. Set aside for one moment.
  • Place the lemon zest in a food mixer along with the sugar and whisk for a minute together until fragrant.
  • Add the butter, one cube at a time and beat on high until light and fluffy.
  • Scrape the pistachio paste into the creamed butter and sugar and beat until combined.
  • Mix in the eggs, one at a time, scraping down after each addition.
  • In a separate bowl whisk together the flour, baking powder and salt. Add it to the rest of the batter until just combined.
  • Finally stir in the raspberries.
  • Pour into the cake tin, smoothing the top then bake for 60 minutes or until an inserted toothpick comes out clean.
  • Remove from the tin then leave to cool completely before icing.

Raspberry Icing

  • Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
  • Sieve the raspberry pulp, discarding the seeds.
  • Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon onto the cooled cake, pushing the icing gently over the side so it forms droplets. Leave the icing to set for at least an hour
  • Pile the extra raspberries on top of the cake
  • Finely chop the extra pistachios and scatter over the top of the cake.


Gluten-Free Flour

This recipe uses Doves Farm Gluten-Free Plain White Flour which is really easy to find in almost any UK supermarket. You can use any gluten-free flour blend. It does not need to have xanthan gum but if it does it won't affect the bake.

How to store

Store the cake in an airtight container for up to 3 days in a cool dark place.

How to freeze

You can freeze the cake before you decorate with the icing. Cool completely then wrap in a double layer of cling film and aluminium foil. It will keep well in the freezer for up to 2 months.

To defrost

Remove from the freezer and allow to defrost at room temperature overnight before unwrapping. Once fully defrosted you can unwrap, decorate with the icing and serve.


Calories: 410kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 81mg | Potassium: 205mg | Fiber: 3g | Sugar: 42g | Vitamin A: 575IU | Vitamin C: 5.3mg | Calcium: 58mg | Iron: 1.2mg