Description
A delightful cake combining the nutty flavor of pistachios with the tartness of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup pistachio nuts, shelled
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a food processor, grind the pistachio nuts until finely chopped.
- In a bowl, mix the flour, baking powder, salt, and ground pistachios.
- In another bowl, cream the 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.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
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Notes
- For a richer flavor, use roasted pistachios.
- Fresh raspberries can be substituted with frozen ones, but do not thaw them before adding to the batter.
- This cake pairs well with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Pistachio Raspberry Dream Cake, Pistachio Raspberry Cake, Raspberry Cake Recipe