Pistachio Raspberry Cake Recipe
This Pistachio Raspberry Cake is the perfect combination of sweet and nutty flavors, featuring fresh raspberries and ground pistachios. Moist, flavorful, and ideal for any occasion, it’s a crowd-pleaser that’s as beautiful as it is delicious
Equipment
- Mixing bowls For preparing batter and wet ingredients.
- Whisk To combine ingredients evenly.
- 8-inch cake pan For baking the cake.
- Parchment paper For easy removal of the cake.
- Wire rack For cooling the cake
Ingredients
- Cake
- 1 cup 150g fresh raspberries
- 1 heaping cup 150g fresh raspberries (for topping)
- 225 grams 1 cup unsalted butter, room temperature
- 225 grams 1 cup caster sugar (granulated sugar)
- 175 grams 1 1/4 cups all-purpose flour
- 75 grams 2/3 cup ground pistachios
- 150 milliliters 5 fl oz free-range egg whites (about 6 large egg whites)
- 75 milliliters 1/3 cup milk
- 1 teaspoon pistachio extract optional
- Frosting
- 200 grams 7 oz unsalted butter, room temperature
- 400 grams 14 oz powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prep Your Oven and Pan
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- Prepare the Dry Ingredients
- In a large mixing bowl, beat together 225 grams of butter and 225 grams of sugar until light and fluffy. Gradually mix in 175 grams of flour and set aside.
- Mix the Wet Ingredients
- In another bowl, whisk together 75 grams of ground pistachios, 75 milliliters of milk, and 150 milliliters of egg whites. Add the pistachio extract for extra flavor, if using.
- Combine Wet and Dry Mixtures
- Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix.
- Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Frosting
- Beat together 200 grams of butter, 400 grams of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract until smooth and fluffy.
- Assemble the Cake
- Frost the cooled cake with the prepared buttercream. Decorate with fresh raspberries and a sprinkle of ground pistachios.
Notes
- For the best flavor, use raw unsalted pistachios and high-quality raspberries.
- The pistachio extract is optional but enhances the nutty flavor of the cake.
- Store the cake in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.