Description
A delightful cake featuring a rich pistachio base and juicy raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups pistachio nuts, shelled
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Buttercream frosting
- Pistachios and raspberries for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Blend the pistachios in a food processor until finely ground.
- Whisk together the ground pistachios, flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar together until light and fluffy in another bowl.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk.
- Fold in the fresh raspberries gently to keep them intact.
- Divide the batter evenly between the prepared pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost the cakes with buttercream frosting and decorate with additional pistachios and raspberries.
Notes
Ensure your butter is at room temperature for easy creaming. Use the freshest raspberries available for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg