Pistachio Raspberry Cake
A beautiful and delicious cake combining the nutty flavor of pistachios with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup ground pistachios Finely ground for texture
- 0.5 cups granulated sugar Adjust sweetness to taste
- 0.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Wet Ingredients
- 0.5 cups unsalted butter Softened
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh raspberries Use fresh for best results
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy.
- Add the eggs and vanilla extract into the butter mixture and beat until fully combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the fresh raspberries.
Cooking
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Leave the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- Slice, serve, and enjoy the cake with whipped cream or a scoop of vanilla ice cream!
Notes
Store the cake wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. Reheat individual slices in the microwave for 10-15 seconds before serving.