Gluten-Free Raspberry and Pistachio Cake Recipe

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This Raspberry Pistachio Cake shows how a simple gluten-free plain flour blend, combined with pistachio paste, produces a light, evenly textured and wonderfully moist cake. The pistachio paste provides extra protein and structure so you don’t need additives like xanthan gum to achieve excellent results.

Pistachio paste mixed into the sponge gives a rich, nutty depth while bright, fresh raspberries and a sharp raspberry glaze balance the flavour with a lively fruity tang. The recipe is straightforward and reliable, perfect for both everyday baking and special occasions.

Why You’ll Love This Gluten-Free Raspberry Pistachio Cake

• A beautiful gluten-free cake made with easy, widely available ingredients.
• Pistachio paste creates a moist, spongey texture with excellent structure.
• Fresh raspberries are folded through the batter for bursts of juicy flavour.
• A bright, tangy raspberry icing complements the nutty sponge.
• No xanthan gum required — an accessible gluten-free bake.

Ingredients needed

For the pistachio paste:

Pistachios. Unsalted, roasted, weighed after shelling.

Caster sugar. Fine white sugar for sweetness.

Golden syrup. A liquid sugar to help soften the paste; honey can be used but will add flavour.

Vanilla extract. Any standard supermarket vanilla is sufficient.

Egg white. Helps bind the paste.

For the cake:

Lemon. Use an unwaxed lemon or wash off any wax before zesting.

Caster sugar. For sweetness and structure.

Unsalted butter. Room temperature for creaming.

Eggs. Medium size (weighing ingredients is recommended for accuracy).

Gluten-free plain flour. Any reliable blend works; xanthan gum is not required.

Salt. Enhances overall flavour.

Baking powder. For lift and a tender crumb.

Raspberries. Fresh raspberries give the best texture and flavour.

For the raspberry icing:

Raspberries. Fresh or frozen to make the puree.

Icing sugar. (Powdered sugar) for a smooth glaze.

Step by step instructions

Full recipe steps and ingredient amounts are available in the recipe card below.

Make the cake

• Make the pistachio paste: blitz pistachios in a food processor, then add sugar, golden syrup, vanilla and egg white and blend to a smooth paste.
• Whisk lemon zest with sugar, then beat in the butter until light and fluffy.
• Mix in the pistachio paste and add the eggs one at a time, beating and scraping down the bowl between additions.
• Sift together the gluten-free flour, baking powder and salt and fold into the batter until just combined.
• Gently fold in the raspberries, transfer the batter to a prepared tin and bake until a skewer comes out clean.

Decorate the cake

• Heat raspberries until they break down, then sieve to remove seeds and collect a smooth puree.
• Stir the raspberry puree into icing sugar to make a thick glaze.
• Spoon the glaze over the cooled cake and allow it to set.
• Top with extra fresh raspberries and sprinkle with finely chopped pistachios.

Expert Tips

Bring all ingredients to room temperature before you start so they combine evenly.

Use a food processor to make a smooth pistachio paste; a spice grinder or nut grinder will also work but may need a little manual mixing to finish the texture.

To help fresh raspberries stay suspended in the batter, toss them briefly with a tablespoon of tapioca flour before folding them in.

Store the cake in an airtight container for up to 3 days in a cool, dark place. Refrigeration will prolong freshness but can dry the cake out, so keep that in mind.

Yes. The pistachio paste can be made up to 3 days ahead and kept refrigerated. You can also bake the sponge in advance and decorate it shortly before serving; the undecorated sponge will keep for a few days if stored properly.

Freeze the cooled sponge before decorating. Wrap it tightly in two layers of cling film and a layer of foil; it will keep for up to 2 months. Defrost overnight at room temperature, then glaze and decorate.

More Gluten-Free Cakes You’ll Love

Try other gluten-free sponges that pair well with seasonal fruit, such as nectarine and thyme or lemon and raspberry. Using ground nuts or a homemade gluten-free flour blend produces reliably moist, flavourful cakes without the need for specialist gums.