Description
Pistachio Raspberry Cake is a stunning dessert that seamlessly blends the nutty richness of pistachios with the tart sweetness of fresh raspberries. Each slice reveals vibrant colors and a moist, fluffy texture, making it the perfect centerpiece for any gathering. Ideal for birthdays, brunches, or cozy afternoons, this cake is sure to impress with its delightful flavors and beautiful presentation.
Ingredients
Scale
- 1 cup shelled pistachios
- 1 cup fresh raspberries
- 1 ½ cups cake flour
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In one bowl, whisk together the cake flour, baking powder, ground pistachios, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually combine the dry ingredients into the wet mixture without overmixing. Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Frost with whipped cream or cream cheese frosting and garnish with additional raspberries and crushed pistachios.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg