Pistachio Raspberry Cake
A delightful cake that combines nutty pistachios and vibrant raspberries, perfect for celebrations and gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pistachio nuts, shelled
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Grind the pistachio nuts in a food processor until they reach a fine consistency.
- Mix together the all-purpose flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract.
- Combine the flour mixture with the butter mixture, alternating with milk.
- Fold in the ground pistachios and fresh raspberries gently.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for a few minutes before transferring it to a wire rack. Dust with powdered sugar before serving.
Notes
Serve with whipped cream or vanilla ice cream. Can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/pistachio-raspberry-cake-2/