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Raspberry Pistachio Cake

A delightful dessert that balances the tartness of fresh raspberries with the rich, buttery flavor of ground pistachios, perfect for gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raspberries Fresh raspberries
  • 1 cup ground pistachios Finely ground
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Should be at room temperature
  • 3 pieces eggs At room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, beat the softened butter and sugar together until fluffy.
  3. Add in the eggs one by one, ensuring they are well incorporated into the mixture before adding the next.
  4. Stir in the vanilla extract, followed by the flour, baking powder, and salt. Mix until just combined.
  5. Gently fold in the ground pistachios and raspberries with a spatula.
  6. Pour the batter into the prepared cake pan and spread it evenly.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

To keep your Raspberry Pistachio Cake fresh, store it in an airtight container in the refrigerator, where it will last for about 5-7 days. Can be frozen for up to three months.