Description
A delightful Pistachio Raspberry Cake recipe for a sweet treat with a nutty twist.
Ingredients
Scale
- 1 cup shelled pistachios
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Grind pistachios in a food processor until fine.
- In a bowl, cream butter and sugar. Add eggs one at a time, mixing well.
- Stir in milk and vanilla. Add flour, ground pistachios, baking powder, and salt.
- Pour batter into the prepared pan. Top with raspberries.
- Bake for 30 minutes until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, toast the pistachios before grinding.
- You can substitute raspberries with any other berries you like.
- Prep Time: 20
- Cook Time: 30