Pistachio Raspberry Cake (Printable)
A moist, nutty cake featuring ground pistachios and fresh raspberries. Perfect for celebrations or afternoon tea.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk, room temperature
→ Fruit
10 - 1 1/4 cups fresh raspberries
→ Garnish
11 - 2 tablespoons chopped pistachios
12 - Powdered sugar for dusting
# How-To:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
03 - Beat softened butter and granulated 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 batter, taking care not to crush the fruit.
07 - Transfer batter to prepared cake pan and smooth the top surface evenly.
08 - Bake for 38 to 42 minutes until a toothpick inserted into the center emerges clean.
09 - Allow cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
10 - Dust cooled cake with powdered sugar and sprinkle with chopped pistachios if desired.
# Expert Tips:
01 -
- The combination of nutty pistachios and bright raspberries creates this perfect balance that never feels too sweet or too tart
- It somehow manages to look impressive while being surprisingly straightforward to put together
02 -
- Room temperature ingredients are nonnegotiable here, as cold eggs or butter will prevent the batter from coming together properly
- Overmixing after adding the flour makes the cake tough, so stop as soon as the flour disappears
03 -
- Grind your own pistachios if possible, starting with them cold and pulsing in short bursts to avoid turning them into butter
- If adding almond extract as suggested in the notes, use it sparingly since it can easily overwhelm the delicate pistachio flavor