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
Scale
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.
