Pistachio Raspberry Cake (Printable)
A moist, nutty cake combining ground pistachios with fresh tart raspberries for an elegant dessert.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk, at room temperature
→ Fruit
10 - 1 1/4 cups fresh raspberries
→ For Garnish (optional)
11 - 2 tablespoons chopped pistachios
12 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the butter and sugar together until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients, mixing until just combined.
06 - Gently fold in the raspberries, being careful not to crush them.
07 - Pour the batter into the prepared cake pan and smooth the top.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Once cooled, dust with powdered sugar and sprinkle with chopped pistachios if desired.
# Expert Suggestions:
01 -
- The ground pistachios create the most tender, almost melt-in-your-mouth texture youve ever experienced in a cake
- Those fresh raspberries stay suspended in the batter, creating little pockets of bright flavor in every single slice
02 -
- Room temperature ingredients are the secret to achieving that beautifully light texture
- Overmixing once the flour is added will make your cake tough, so fold gently and stop as soon as you no longer see dry streaks
03 -
- Grind pistachios with a tablespoon of the flour from the recipe to prevent them from turning into paste
- The cake is done when the edges pull away slightly from the pan and the top springs back when gently pressed