Description
A delightful and moist cake combining nutty pistachios with tart raspberries, perfect for special occasions or as a refined dessert.
Ingredients
Units
Scale
- 1 cup shelled pistachios
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Grind the pistachios in a food processor until finely ground.
- In a bowl, mix the ground pistachios, flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- You can substitute frozen raspberries, but thaw and drain them first.
- Use unsalted pistachios for better flavor control.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
