Pistachio Raspberry Cake
A delightful cake combining the earthy notes of pistachios with the refreshing tartness of raspberries, perfect for afternoon tea or as a dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted pistachios, shelled
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Pulse the pistachios until finely ground in a food processor.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar until light and fluffy in a separate bowl.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and the milk, beginning and ending with dry ingredients.
- Fold in the ground pistachios and raspberries carefully.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve with whipped cream or ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://delishrecipezbylucy.com/pistachio-raspberry-cake/