Pistachio Raspberry Cake

A moist, tender pistachio cake layered or topped with fresh raspberries, combining nutty richness with sweet-tart fruit — perfect for dessert, tea time, or special occasions.

Why You’ll Love This Recipe

• Soft, buttery pistachio cake with natural nutty flavor
• Fresh raspberries add a bright, tart contrast
• Elegant enough for celebrations yet simple to make at home
• Can be served plain, with glaze, or layered with whipped cream/frosting
• A versatile cake — works for birthdays, brunch, or afternoon tea

Ingredients

For the Cake

• 1 ½ cups (150 g) all-purpose flour
• 1 cup (120 g) finely ground pistachios (unsalted)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup (120 ml) milk
• ½ cup (120 ml) plain yogurt or sour cream

For the Topping / Garnish

• 1–1 ½ cups fresh raspberries
• 2–3 tbsp powdered sugar (optional, for dusting)
• Optional: glaze, whipped cream, or chopped pistachios for garnish

Instructions

1. Prep & Preheat

• Preheat oven to 350 °F (175 °C).
• Grease and flour a 9-inch round cake pan or line with parchment paper.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar

• In a large bowl, beat softened butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in vanilla extract.

4. Combine Wet & Dry Ingredients

• Alternately add dry ingredients and milk/yogurt to the butter mixture, starting and ending with dry ingredients.
• Mix until just combined — do not overmix to keep cake tender.

5. Bake

• Pour batter into prepared pan and smooth top.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Add Raspberries & Optional Garnish

• Once cooled, arrange fresh raspberries on top of the cake.
• Dust lightly with powdered sugar, sprinkle chopped pistachios, or drizzle glaze if desired.

7. Serve

• Slice and serve plain, or with whipped cream, yogurt, or a scoop of ice cream for extra indulgence.
• Pairs wonderfully with tea or coffee.

You Must Know

• Use finely ground pistachios for a smooth, tender crumb — coarse nuts may make cake gritty.
• Fresh raspberries should be added after cake cools to prevent them from bleeding too much juice into the cake.
• Don’t overmix batter once dry ingredients are added — helps maintain light texture.
• Cake can be baked in a loaf pan or smaller round pans; adjust baking time accordingly.

Pro Tips

• Toast pistachios lightly before grinding to enhance nutty flavor.
• Add a teaspoon of almond extract for a complementary nutty aroma.
• For a layered cake: bake in two smaller pans and fill with whipped cream or raspberry jam.
• For extra color, fold a few raspberries into the batter, but gently to avoid crushing them.

Ingredient Substitutions

• Milk/Yogurt: Use plant-based milk and dairy-free yogurt for a vegan-friendly option.
• Butter: Substitute with coconut oil or margarine (affects flavor slightly).
• Sugar: Use coconut sugar or maple sugar for a slightly different flavor profile.
• Pistachios: Replace with almonds or hazelnuts if desired (changes flavor slightly).

Serving Suggestions

• Serve with whipped cream, crème fraîche, or a dollop of yogurt.
• Garnish with extra pistachios or a drizzle of white chocolate for a fancy presentation.
• Great for afternoon tea, birthday celebration, or a special weekend dessert.

Storage Tips

• Store in an airtight container at room temperature for 2–3 days.
• Refrigerate if using cream or dairy-based frosting; consume within 2–3 days.
• Cake can be wrapped tightly and frozen for up to 1 month — thaw before serving.

Frequently Asked Questions

→ Can I use frozen raspberries?
Yes — thaw and drain before adding to prevent excess moisture.

→ Can I make mini cakes or cupcakes?
Absolutely — divide batter into muffin tins; bake 18–22 minutes for cupcakes.

→ Can I make it gluten-free?
Yes — use a 1:1 gluten-free flour blend, but texture may be slightly different.

→ Is this cake very sweet?
It has balanced sweetness from sugar and pistachios; adjust sugar slightly if desired.

Enjoy your Pistachio Raspberry Cake — a nutty, fruity, and moist dessert perfect for celebrations or cozy indulgence!

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