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Pistachio Raspberry Cake

A delightful fusion of nutty pistachios and tart raspberries that creates a scrumptious dessert perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups ground pistachios
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
Fruits and Toppings
  • 1 cup fresh raspberries
  • powdered sugar for dusting For serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour an 8-inch round cake pan.
  3. In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt. Set aside.
  4. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—about 3-4 minutes.
  5. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  6. Add the vanilla extract followed by the milk, mixing until just combined.
  7. Gradually add the dry ingredient mixture into the wet mixture, stirring until well blended.
  8. Carefully fold in the fresh raspberries.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Dust with powdered sugar before serving.

Notes

To keep your cake fresh, store it in an airtight container at room temperature for up to three days or in the fridge for up to a week. It also freezes beautifully for up to three months.