Description
Pistachio Raspberry Cake is a delightful fusion of nutty pistachios and tart raspberries, resulting in a moist, fluffy treat that’s perfect for celebrations or casual gatherings.
Ingredients
- All-Purpose Flour
- Roasted Unsalted Pistachios
- Fresh Raspberries
- Granulated Sugar
- Baking Powder
- Large Eggs
- Unsalted Butter
- Vanilla Extract
- Powdered Sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and ground pistachios.
- Beat softened butter and sugar in another bowl until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Gradually fold in the dry ingredients without overmixing.
- Gently incorporate fresh raspberries into the batter.
- Bake for 25-30 minutes or until golden brown; check doneness with a toothpick.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Frost with powdered sugar mixed with cream or milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg