Pistachio Raspberry Cake
Light, nutty, and bursting with fruity sweetness, this pistachio raspberry cake combines the rich, earthy flavor of pistachios with the fresh, tangy sweetness of raspberries. Perfect for any special occasion or just a cozy treat!
Ingredients
- 1 ½ cups shelled pistachios roasted and unsalted
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup whole milk
- 1 cup fresh raspberries or frozen
- Powdered sugar for dusting, optional
Instructions
- Prepare the pistachios
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the pistachios until finely ground, leaving some texture for a delightful pistachio crunch.
- Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Make the batter
- In a large bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and melted butter, and mix until fully combined.
- Gradually add the ground pistachios to the wet mixture, mixing until incorporated.
- Slowly add the dry ingredients (flour mixture), alternating with the milk. Mix gently until smooth.
- Add the raspberries
- Carefully fold the raspberries into the batter, being mindful not to break them apart too much. This keeps the berries intact for bursts of flavor in each bite!
- Bake the cake
- Pour the batter into a greased 9-inch round cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
- Serve and enjoy
- Once cooled, dust the top with powdered sugar for a sweet finish.
- Slice and serve! This cake is delicious on its own or with whipped cream or vanilla ice cream on the side.
Notes
- Using frozen raspberries: Do not thaw frozen raspberries before adding them to the batter. This prevents them from breaking down and making the batter too wet.
- Add more flavor: For extra depth of flavor, add a teaspoon of almond extract along with the vanilla extract for a subtle nutty twist.
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this cake gluten-free.
- Make it ahead: Bake the cake a day or two ahead of time, and store it in an airtight container to keep it fresh.