Description
A delightful dessert that combines the rich flavor of pistachios with the tart sweetness of raspberries, perfect for special occasions.
Ingredients
Scale
- 1 cup pistachio nuts, finely ground
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup whipped cream for topping
- Additional pistachios and raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- In a mixing bowl, combine the finely ground pistachios, all-purpose flour, baking powder, and salt. Mix well.
- In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time to the butter-sugar mix, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
- Carefully fold in the fresh raspberries to keep them intact.
- Transfer the batter to your prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before gently transferring it to a serving plate.
- Top with fluffy whipped cream and garnish with extra pistachios and raspberries for a stunning finish.
Notes
For best results, use room temperature eggs and butter. Don’t overmix the batter to maintain a light texture. You can substitute raspberries with other berries if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg