Pistachio Raspberry Cake (Printable Version)

A moist, nutty cake blending ground pistachios with fresh tart raspberries for a delightful European dessert.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk, room temperature

→ Fruit

10 - 1 1/4 cups fresh raspberries

→ Garnish

11 - 2 tablespoons chopped pistachios
12 - Powdered sugar for dusting

# How-To:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk together flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large mixing bowl until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - Add half of dry ingredients to wet mixture and mix gently. Pour in milk, then add remaining dry ingredients, mixing until just combined.
06 - Gently fold fresh raspberries into batter, taking care not to crush the fruit.
07 - Pour batter into prepared cake pan and smooth top evenly with spatula.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into center emerges clean.
09 - Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely.
10 - Dust cooled cake with powdered sugar and sprinkle with chopped pistachios if desired.

# Expert Tips:

01 -
  • The nutty pistachio flavor balances perfectly with tart raspberries creating that sophisticated sweet tangy combination that makes people pause and ask whats in it
  • This cake manages to feel fancy enough for dinner parties while being simple enough to bake on a random Tuesday afternoon
02 -
  • Overmixing the raspberries will streak the batter pink and make the texture tough so fold them in as the very last step with just a few gentle turns
  • Ground pistachios release their oils quickly so grind them right before using and measure by weight if possible for consistent results
03 -
  • If fresh raspberries are out of season or too expensive frozen ones work beautifully just add them to the batter still frozen and extend the bake time by 2 to 3 minutes
  • Use a food processor to grind pistachios but pulse in short bursts and check frequently to avoid turning them into pistachio butter which will change the cake texture completely

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