Pistachio Raspberry Cake (Printable Version)
A moist cake featuring ground pistachios and fresh raspberries, ideal for special occasions.
# 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
→ For Garnish (optional)
11 - 2 tablespoons chopped pistachios
12 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan 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 well 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 them.
07 - Transfer batter to prepared cake pan and smooth the top evenly.
08 - Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cake cool in the pan for 15 minutes before transferring.
10 - Transfer to a wire rack to cool completely. Dust with powdered sugar and sprinkle chopped pistachios if desired.
# Expert Advice:
01 -
- The tender crumb and bright raspberry bursts make every slice feel like a special occasion
- Ground pistachios create an incredibly moist cake that stays fresh for days
- It looks impressive but comes together with straightforward techniques you already trust
02 -
- Overmixing once the flour is added makes the cake tough, so stop as soon as everything combines
- Room temperature ingredients prevent curdling and help the batter emulsify properly
- The toothpick test is your friend, insert it in the center and if it comes out with just a few moist crumbs you are done
03 -
- Grind your own pistachios from unsalted shells for the freshest flavor, but watch closely to avoid making pistachio butter
- If fresh raspberries feel too delicate, freeze them for 15 minutes before folding to help them hold their shape better