Pistachio & Raspberry Cake
Pistachio’s moment isn’t over — and this cake proves why. Nutty, creamy pistachio meets bright, tangy raspberry in a dreamy summer combo, finished with a sprinkle of ground pistachios on top.
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Pistachio has us in a delicious grip — and we’re not mad about it.
This layered beauty pairs the buttery, nutty richness of pistachio sponge on the bottom and fresh, sweet raspberry on top, sandwiched with green pistachio buttercream and finished with the sweet-tart burst of raspberry frosting and a scattering of ground pistachios.
It’s a vibrant, velvety slice of summer. Rich yet refreshing, and totally irresistible. The pistachio renaissance is real — and this cake is joining the charge.
Ingredients & allergens
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Ingredients & allergens
May also contain shell fragments
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Storage & Care
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Storage & Care
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.