Description
Pistachio Raspberry Cake is a tender and nutty cake made with ground pistachios and layered or studded with tart raspberries. This stunning dessert offers a delightful contrast of flavors and textures, perfect for spring or special occasions.
Ingredients
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- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 3/4 cup all-purpose flour
- 1/2 cup finely ground pistachios
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- Optional glaze: 1/2 cup powdered sugar + 1-2 tbsp lemon juice
- Chopped pistachios and raspberries, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf cake pan.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and yogurt.
- In another bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Gently fold in raspberries, being careful not to break them too much.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with lemon glaze and top with chopped pistachios and raspberries before serving.
Notes
- For a stronger pistachio flavor, use pistachio extract or add a drop of almond extract.
- Dust raspberries lightly with flour to prevent sinking.
- This cake stays moist and flavorful for several days when stored in an airtight container.
- Can be served plain, with glaze, or with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg