If you are on the lookout for a gorgeous dessert that combines nutty richness and fruity freshness in every bite, then the Pistachio Raspberry Cake Recipe should be your next kitchen adventure. This enchanting cake delights with the buttery crunch of finely ground pistachios hugged by a moist, tender crumb, all studded with juicy, vibrant raspberries that burst with flavor. It’s not only a feast for the taste buds but also a visual treat with its soft green hue and dotted red jewels, making it perfect for celebrations or a special weekend treat with friends and family.
Ingredients You’ll Need
While this Pistachio Raspberry Cake Recipe might sound fancy, the ingredients list is refreshingly simple and approachable. Each ingredient is thoughtfully chosen to give you a balance of textures and flavors that work harmoniously to create this delightful dessert.
- 1 ½ cups shelled unsalted pistachios, finely ground: This is your star ingredient that gives the cake its signature nutty flavor and gorgeous green tint.
- 1 cup all-purpose flour: Provides the essential structure to hold everything together while keeping the crumb soft.
- 1 ½ teaspoons baking powder: Helps the cake rise beautifully, making it fluffy and light.
- ½ teaspoon salt: A pinch that enhances all the sweet and nutty notes perfectly.
- ¾ cup unsalted butter, room temperature: Adds richness and moisture, ensuring a tender crumb.
- 1 cup granulated sugar: Balances the earthiness of the pistachios with a touch of sweetness.
- 3 large eggs: Bind the ingredients together while contributing to the cake’s soft texture.
- 1 teaspoon vanilla extract: Brings warmth and a subtle aromatic backdrop to the cake.
- ½ teaspoon almond extract: A clever hint that enhances the nutty flavors, making them more pronounced.
- ½ cup whole milk: Adds moisture and helps achieve a perfectly tender texture.
- 1 cup fresh raspberries: The jewel-like fruit that offers a bright, tart contrast against the nutty cake.
- 2 tablespoons flour (for tossing raspberries): Prevents raspberries from sinking to the bottom and ensures an even distribution.
How to Make Pistachio Raspberry Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by heating your oven to 350°F (175°C). To prevent sticking, grease your 8-inch round cake pan thoroughly and line it with parchment paper. This simple step ensures your cake will release easily and that the edges remain tender without hard crusts.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the finely ground pistachios, all-purpose flour, baking powder, and salt. Combining these dry ingredients first ensures even distribution of the leavening and flavors throughout the cake, setting the stage for a perfect texture.
Step 3: Cream the Butter and Sugar
Using a large mixing bowl, beat the room temperature butter and sugar together until the mixture turns light and fluffy. This step incorporates air into the batter, which is crucial for a tender, airy crumb, and also helps dissolve the sugar for a smooth batter.
Step 4: Add the Eggs and Extracts
One at a time, beat the eggs into the butter mixture, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla and almond extracts. These extracts awaken the senses and give the cake its warm, inviting aroma.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry mixture in two parts, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing at this point to keep the cake tender and avoid a dense texture.
Step 6: Incorporate the Raspberries
Toss your fresh raspberries in the 2 tablespoons of flour. This little trick prevents the berries from sinking to the bottom during baking. Then gently fold them into the batter, taking care not to crush them. The raspberries add lovely pops of tartness that complement the nutty pistachios beautifully.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon fill with the intoxicating scent of warm pistachios and sweet berries.
Step 8: Cool and Remove from Pan
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling period lets the cake set perfectly, so it doesn’t crumble when sliced.
How to Serve Pistachio Raspberry Cake Recipe
Garnishes
To elevate your Pistachio Raspberry Cake Recipe even further, consider topping it with a light dusting of powdered sugar or a drizzle of lemon glaze. Both options add a touch of elegance and a complementary brightness that cuts through the richness of the cake.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a refreshing contrast, serve alongside a simple mixed berry salad or a cup of hot herbal tea to round out the experience.
Creative Ways to Present
Present your cake on a rustic wooden board with scattered pistachios and raspberries around it for a charming, inviting look. Alternatively, slice into beautiful triangles and serve on pastel plates, perfect for a spring brunch or afternoon tea party.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Pistachio Raspberry Cake Recipe slices tightly in plastic wrap or store them in an airtight container. Keep them at room temperature for up to two days or refrigerate if you prefer it chilled, which some find enhances the pistachio flavor even more.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to three months. When you’re ready to enjoy, allow it to thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
If you like your cake slightly warm, reheat slices gently in the microwave for about 15-20 seconds or in a low oven for 5-7 minutes. This will melt the butter slightly and release fragrant aromas, giving you a fresh-from-the-oven feeling every time.
FAQs
Can I use frozen raspberries instead of fresh for this Pistachio Raspberry Cake Recipe?
Yes, frozen raspberries work well too. Just remember to fold them in while still frozen to prevent the batter from becoming too wet and ensure even berry distribution.
What can I substitute if I don’t have almond extract?
If almond extract is not available, you can omit it or replace it with an extra half teaspoon of vanilla extract. The flavor will be slightly different but still delicious.
Is it necessary to toss the raspberries in flour before adding to the batter?
Yes, tossing the raspberries in flour keeps them suspended throughout the cake batter, preventing them from sinking to the bottom during baking, which ensures a balanced berry flavor in every bite.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Make sure to check that your baking powder is gluten-free as well.
How long will this cake stay fresh?
When stored properly in an airtight container, this cake stays fresh for up to three days at room temperature or about a week if refrigerated.
Final Thoughts
This Pistachio Raspberry Cake Recipe is truly a treasure to add to your dessert repertoire. It combines the nutty elegance of pistachios with the vibrant, tart brightness of raspberries in a way that’s both thrilling and comforting. Whether you bake it for a casual coffee get-together or a special occasion, it’s sure to earn compliments and happy smiles. Give yourself the joy of baking and savor every delicious bite!
Print
Pistachio Raspberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Raspberry Cake is a delightful blend of nutty pistachios and fresh raspberries baked into a moist, flavorful dessert perfect for summer gatherings or special occasions. The cake features finely ground pistachios combined with a tender crumb, accented by almond and vanilla extracts and bursts of juicy raspberries folded into the batter.
Ingredients
Cake Batter
- 1 ½ cups shelled unsalted pistachios, finely ground
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup whole milk
Raspberry Filling
- 1 cup fresh raspberries
- 2 tablespoons flour (for tossing raspberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt until thoroughly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This step helps create a tender cake crumb.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in both the vanilla and almond extracts for enhanced flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients in two batches, alternating with the whole milk. Mix gently after each addition just until combined to avoid overmixing.
- Prepare Raspberries: Toss the fresh raspberries in 2 tablespoons of flour to prevent them from sinking to the bottom of the cake during baking.
- Fold Raspberries into Batter: Carefully fold the floured raspberries into the cake batter, distributing them evenly without crushing.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
- You can substitute frozen raspberries (do not thaw) if fresh are unavailable.
- For extra flavor, top with a light lemon glaze or dust with powdered sugar before serving.
