Pistachio Raspberry Cake (Printer-friendly)

Moist cake with ground pistachios and fresh raspberries, perfect for celebrations

# 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 Make It:

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 softened butter and sugar in a large 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 of dry ingredients to wet mixture and mix gently. Pour in milk, then add remaining dry ingredients, mixing until just combined.
06 - Gently fold in fresh raspberries, taking care not to crush the fruit.
07 - Transfer batter to prepared cake pan and smooth the top surface evenly.
08 - Bake for 38-42 minutes until a toothpick inserted into the center comes out clean.
09 - Let cool in pan for 15 minutes, then transfer to wire rack to cool completely.
10 - Dust with powdered sugar and sprinkle with chopped pistachios before serving.

# Expert Tips:

01 -
  • The tart raspberries cut through the nutty richness in the most surprising way
  • This cake somehow tastes better the second day, if it lasts that long
02 -
  • Overmixing once the flour is added will make the cake tough instead of tender
  • Fresh raspberries work best, but frozen ones can be used without thawing first
03 -
  • Grind pistachios with a teaspoon of flour to prevent them from turning into pistachio butter
  • Toss raspberries in a light dusting of flour before folding them in to keep them from sinking

Return