Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and dusting it with flour.
- In a bowl, whisk together all-purpose flour, ground pistachios, baking powder, baking soda, and salt until fully combined.
- In another large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (3-5 minutes).
- Add the eggs, one at a time, blending each well before adding the next. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Start with dry and end with dry ingredients, mixing until just combined.
- Gently fold in the fresh raspberries by hand.
- Spoon the batter into the prepared cake pan and smooth the top.
Baking
- 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 about 10 minutes before transferring it to a wire rack to cool completely.
Notes
To keep things Halal-friendly, substitute buttermilk with a homemade version by adding one tablespoon of vinegar to regular milk and letting it sit for 5-10 minutes. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze for up to three months, wrapped tightly.