Pistachio Raspberry Cake (Printable View)
A moist, nutty cake combining ground pistachios with fresh tart raspberries for an elegant dessert perfect for any occasion.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 tsp pure vanilla extract
09 - 1/2 cup whole milk, room temperature
→ Fruit
10 - 1 1/4 cups fresh raspberries
→ For Garnish (optional)
11 - 2 tbsp chopped pistachios
12 - Powdered sugar for dusting
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large bowl until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - Blend half the dry ingredients into the wet mixture. Add milk, then remaining dry ingredients, mixing until just incorporated.
06 - Gently fold raspberries into the batter, taking care not to crush the fruit.
07 - Transfer batter to prepared pan, smooth the surface, and bake for 38 to 42 minutes until a toothpick inserted into the center comes out clean.
08 - Let cake rest in pan for 15 minutes, then remove and transfer to a wire rack to cool fully.
09 - Dust cooled cake with powdered sugar and sprinkle with chopped pistachios if desired.
# Expert Suggestions:
01 -
- The combination of nutty pistachios and bright raspberries creates this incredible sweet-tart balance that keeps you coming back for another slice
- Everything comes together in one bowl, and the cake stays incredibly moist for days, making it perfect for make-ahead dessert situations
02 -
- Room temperature ingredients are absolutely crucial here, cold eggs or butter will cause the batter to curdle and affect the final texture
- Grinding your own pistachios gives the best flavor, but watch closely and pulse in short bursts to avoid making pistachio butter
03 -
- Toss the raspberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom while baking
- Let the cake cool completely before dusting with powdered sugar, otherwise the sugar will disappear into the warm surface