Name: Pistachio Raspberry Cake
Ingredients: 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; 1–1 ½ cups fresh raspberries; 2–3 tbsp powdered sugar (optional, for dusting); Optional: glaze, whipped cream, or chopped pistachios for garnish

Description

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.

Ingredients

Scale

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.

Notes

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