Pistachio Raspberry Cake
A delightful fusion of sweet and savory, this Pistachio Raspberry Cake combines the nutty essence of pistachios with the tart juiciness of fresh raspberries.
- 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, ground
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Vanilla extract (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Combine the ground pistachios, flour, baking powder, and salt in a bowl.
- Whisk the eggs and sugar until pale and fluffy, then mix in the melted butter and optional vanilla extract.
- Mix the dry ingredients into the wet ingredients until just combined.
- Fold in the raspberries, being careful not to break them apart.
- Pour the batter into the prepared cake pan, smoothing the top gently.
- Bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or freeze the unfrosted cake for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Find it online: https://thestationrecipes.com/pistachio-raspberry-cake/