Description
Indulge in the delightful combination of pistachios and raspberries with this Pistachio Raspberry Cake. This moist and flavorful cake is perfect for any occasion, whether you’re hosting a gathering or simply craving a sweet treat.
Ingredients
Scale
For the Cake:
- 1 cup shelled unsalted pistachios
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup fresh raspberries
- 2 tablespoons all-purpose flour (for tossing raspberries)
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice or milk
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and lining it.
- Prepare Pistachios: Grind pistachios in a food processor until finely ground.
- Mix Dry Ingredients: In a medium bowl, whisk together ground pistachios, flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in yogurt and vanilla. Alternate adding dry ingredients and milk to the mixture.
- Add Raspberries: Toss raspberries with flour and gently fold them into the batter.
- Bake: Pour batter into the pan and bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let the cake cool completely before drizzling with a glaze made from powdered sugar and lemon juice or milk.
Notes
- Frozen raspberries can be used but should be added straight from the freezer to prevent bleeding.
- This cake can also be baked in a loaf or bundt pan with adjusted baking times.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
