Pistachio Raspberry Cake (Printable)
A moist, nutty cake blending ground pistachios with fresh tart raspberries for a delightful European dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 tsp pure vanilla extract
09 - 1/2 cup whole milk, room temperature
→ Fruit
10 - 1 1/4 cups fresh raspberries
→ Garnish
11 - 2 tbsp chopped pistachios
12 - Powdered sugar for dusting
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk together flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large mixing bowl until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and mix gently. Pour in milk, then add remaining dry ingredients, mixing until just combined.
06 - Gently fold raspberries into the batter, taking care not to crush the fruit.
07 - Pour batter into the prepared pan and smooth the top. Bake for 38-42 minutes or until a toothpick inserted into the center comes out clean.
08 - Let cool in the pan for 15 minutes, then transfer to a wire rack. Once completely cooled, dust with powdered sugar and sprinkle with chopped pistachios.
# Expert Hints:
01 -
- The contrast between nutty warmth and bright tart berries creates something genuinely surprising
- Its elegant enough for company but simple enough for a Tuesday afternoon with coffee
02 -
- Over-mixing after adding the flour makes the cake tough, so stop as soon as you no longer see dry streaks
- Raspberries at room temperature release less juice during baking, keeping the texture more even
03 -
- Room temperature ingredients create a more even crumb, so take everything out of the fridge at least an hour before baking
- Almond extract enhances pistachio's natural flavor—add just 1/4 teaspoon if you want that amaretto-like depth