Pistachio Raspberry Cake (Printable)

A delightful moist cake with nutty pistachios and tart raspberries, ideal for celebrations or afternoon treats.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk, room temperature

→ Fruit

10 - 1 1/4 cups fresh raspberries

→ Garnish

11 - 2 tablespoons chopped pistachios
12 - Powdered sugar for dusting

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk together flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large bowl until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the dry ingredients to wet mixture and mix gently. Pour in milk, then add remaining dry ingredients, mixing until just combined.
06 - Gently fold raspberries into batter, taking care not to crush them.
07 - Pour batter into prepared pan and smooth top. Bake 38–42 minutes until toothpick inserted in center comes out clean.
08 - Cool in pan 15 minutes, then transfer to wire rack. Once completely cool, dust with powdered sugar and sprinkle chopped pistachios.

# Expert Suggestions:

01 -
  • The combination of nutty pistachios and bright tart raspberries creates the perfect balance of sweet and tangy
  • This cake stays moist for days, making it ideal for sharing or keeping all to yourself
02 -
  • When grinding pistachios, pulse in short bursts and check frequently. Over-grinding turns them into paste which will change your cake texture entirely.
  • Room temperature ingredients incorporate smoothly and create an even crumb. Cold eggs can cause the batter to curdle.
03 -
  • Toss raspberries in a tablespoon of flour before folding them in. This little trick keeps them from sinking to the bottom during baking.
  • Let the cake cool completely before dusting with powdered sugar. Any warmth will cause the sugar to melt and disappear.

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