Pistachio Raspberry Cake
A delightful cake combining the nutty sweetness of pistachios with the tartness of fresh raspberries, perfect for any celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pistachio nuts, shelled
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a food processor, pulse the pistachio nuts until finely ground.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar just before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Can freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://cookingwithmayaa.com/pistachio-raspberry-cake/