Pistachio Raspberry Cake (Printable version)
A moist, nutty cake combining ground pistachios with fresh tart raspberries, ideal for celebrations or afternoon treats.
# List of ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, at room temperature
08 - 1 tsp pure vanilla extract
09 - 1/2 cup whole milk, at room temperature
→ Fruit
10 - 1 1/4 cups fresh raspberries
→ Garnish
11 - 2 tbsp chopped pistachios
12 - Powdered sugar, for dusting
# Directions:
01 - Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Whisk together the flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
03 - In a large mixing bowl, beat the butter and sugar together until pale and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients, mixing until just combined.
06 - Gently fold in the raspberries, being careful not to crush them.
07 - Pour the batter into the prepared cake pan and smooth the top.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Once cooled, dust with powdered sugar and sprinkle with chopped pistachios if desired.
# Expert Advice:
01 -
- The texture is incredibly moist with a tender crumb that keeps for days
- Fresh raspberries burst through each bite creating little pockets of tart sweetness
- Ground pistachios add an elegant nuttiness you cannot get from extracts alone
02 -
- Room temperature ingredients prevent the batter from separating and ensure even baking
- Overmixing once the flour is added will make the cake tough instead of tender
- Fresh raspberries release more juice than frozen ones so adjust accordingly
03 -
- Grind pistachios with a tablespoon of flour to prevent them from turning into paste
- Toss raspberries in a dusting of flour before folding to keep them from sinking