Description
A deliciously moist cake made with ground pistachios and fresh raspberries for a delightful flavor combination.
Ingredients
Scale
- 1 cup shelled pistachios
- 1 cup fresh raspberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a food processor, pulse the pistachios until finely ground. Set aside.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract.
- In another bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with whole milk. Mix until smooth.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Once cooled, assemble the cake by placing one layer on a serving plate. Spread frosting of your choice, then top with the second layer.
Notes
- For best flavor, use fresh raspberries and high-quality pistachios.
- Feel free to add a layer of frosting or a dusting of powdered sugar for decoration.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg