Pistachio and Raspberry Cake
A delightful dessert combining the nutty richness of pistachios with the vibrant tartness of raspberries, perfect for any occasion.
Ingrédients
Cake Ingredients
- 1 cup pistachios (shelled and unsalted)
- 1 cup sugar
- 1/2 cup butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberries (fresh or frozen)
- to taste Powdered sugar (for dusting)
Instructions
Preparation
- Gather all your ingredients and measure them accurately. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a food processor, pulse the pistachios until finely ground.
- Cream the softened butter and sugar together in a mixing bowl until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the ground pistachios, all-purpose flour, baking powder, and salt to the mixture, mixing until just combined.
- Gently fold in the raspberries, ensuring not to break them too much.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, checking for doneness by inserting a toothpick into the center.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, dust the cake with powdered sugar.
Notes
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze portions.