Description

Pistachio Raspberry Cake is a moist and tender dessert combining the nutty richness of ground pistachios with the bright tartness of fresh raspberries. This elegant cake offers a unique flavor profile with balanced sweetness and a beautiful presentation, perfect for special occasions or casual gatherings.

Ingredients

Scale

Dry Ingredients

1 cup ground pistachios (unsalted)
1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 ½ tsp baking powder
½ tsp salt

Wet Ingredients

½ cup unsalted butter, softened (or plant-based butter for vegan/dairy-free)
1 cup granulated sugar
3 large eggs (or flaxseed/chia seed gel for vegan option)
1 tsp vanilla extract
¾ cup milk or buttermilk (or plant-based milk)

Fruits

1 cup fresh raspberries (or thawed frozen raspberries, drained)

Instructions

Prepare Pistachios and Raspberries: Finely grind the unsalted pistachios to release their nutty aroma and texture. Gently wash and pat dry the fresh raspberries; set aside to avoid excessive juice mixing into the batter.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and ground pistachios to ensure even distribution for uniform rising and nutty flavor.
Cream Butter and Sugar: Using a mixer, beat softened butter and granulated sugar until the mixture is pale and fluffy to incorporate air, resulting in a light crumb texture.
Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each to maintain emulsification. Stir in the vanilla extract to enhance aroma and flavor.
Incorporate Dry Ingredients and Milk: Alternately add the dry mixture and milk into the wet batter, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and dense cake.
Fold in Raspberries: Carefully fold in the fresh raspberries with a spatula to evenly distribute without crushing, preserving bright berry bursts throughout the cake.
Bake the Cake: Pour batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Decorate: Let the cake cool completely in the pan before transferring. Decorate with additional pistachio crumbs and fresh raspberries for an inviting presentation.

Notes

Use fresh, shelled, unsalted pistachios for the best flavor and texture.
Fold raspberries gently to keep them intact and avoid turning the batter pink and watery.
Bring eggs, butter, and milk to room temperature before mixing for better batter consistency and baking result.
Check doneness with a toothpick as oven times can vary to prevent drying out.
Toast pistachios lightly prior to grinding for extra depth of flavor but avoid burning.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 310 kcal
Sugar: 22 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 70 mg

Keywords: Pistachio cake, Raspberry dessert, Nutty fruit cake, Gluten-free cake option, Moist berry cake