Introduction
This Pistachio Raspberry Cake is a delightful dessert that combines the nutty flavor of pistachios with the tartness of fresh raspberries. It’s a perfect treat for any occasion, from birthdays to dinner parties.
Ingredients and Equipment
Here are the ingredients and equipment you’ll need to make Pistachio Raspberry Cake:
- 2 cups shelled pistachios
- 1 cup all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 pint fresh raspberries
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the cake pan.
- In a food processor, pulse the pistachios until finely ground.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the ground pistachios and flour, alternating with milk.
- Pour the batter into the prepared cake pan and smooth the top.
- Arrange the fresh raspberries on top of the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
For the best results, make sure to finely grind the pistachios for a smooth texture in the cake. Be gentle when folding in the raspberries to prevent them from breaking apart.
Serving Suggestions
This Pistachio Raspberry Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it with a cup of hot tea or coffee for a delightful dessert experience.
Nutritional Information
One serving of Pistachio Raspberry Cake (1/12 of the cake) contains approximately:
- Calories: 380
- Carbohydrates: 35g
- Fat: 24g
- Protein: 7g
- Sugar: 24g
Conclusion
Enjoy the unique combination of flavors in this Pistachio Raspberry Cake. Whether you’re baking it for a special occasion or just to satisfy your sweet tooth, this cake is sure to impress your taste buds and guests alike.
Pistachio Raspberry Cake
- Total Time: 50 minutes
Description
This Pistachio Raspberry Cake is a delightful combination of nutty pistachios and tart raspberries. The moist and flavorful cake is perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup ground pistachios
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 large eggs
1/2 cup fresh raspberries
Instructions
Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
Add lemon zest and vanilla extract, mix well.
In a separate bowl, combine the flour, ground pistachios, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Beat in the eggs one at a time until well combined.
Gently fold in the fresh raspberries.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes