Pistachio Raspberry Cake: The Best Indulgent Recipe for Home Bakers
A deliciously indulgent pistachio raspberry cake that is perfect for home bakers looking to impress.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Desserts
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pistachios, shelled
- 1 cup raspberries, fresh or frozen
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, grind the pistachios until finely chopped.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the ground pistachios and raspberries gently.
- Pour the batter into a greased cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Notes
- For a richer flavor, consider adding almond extract.
- Store any leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg