Pistachio Raspberry Cake
A delightful dessert that combines the rich flavor of pistachios with the tartness of fresh raspberries, perfect for any celebration.
Ingredients
Main ingredients
- 1 cup pistachio nuts, shelled Coarsely chopped
- 1 cup all-purpose flour Sifted for a lighter texture
- 1 teaspoon baking powder Check the expiration date
- 1/2 teaspoon salt Balances the flavors
- 1/2 cup unsalted butter, softened Room temperature for best results
- 1 cup sugar Granulated
- 2 large eggs Room temperature for better emulsion
- 1 teaspoon vanilla extract Use pure for best flavor
- 1/2 cup milk Use whole milk for best results
- 1 cup fresh raspberries Gently toss in flour to prevent sinking
- powdered sugar for dusting Dust just before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease a 9-inch round cake pan with butter or non-stick spray.
- In a bowl, whisk together the flour, baking powder, and salt.
Mixing Batter
- Cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
- Gently fold in the raspberries and chopped pistachios.
Baking
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Serving
- Dust with powdered sugar and serve sliced, garnished with extra raspberries and optional whipped cream.
Notes
Consider adding orange zest for extra flavor, or customize with different berries.