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Maya

Pistachio Raspberry Cake: A Delightful Recipe to Try!

A delightful Pistachio Raspberry Cake that combines the nutty flavor of pistachios with the tartness of fresh raspberries.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¾ cup shelled pistachios finely chopped
  • 1 cup fresh raspberries

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped pistachios and fresh raspberries, being careful not to break the raspberries.
  7. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 34gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • For a richer flavor, consider adding a teaspoon of almond extract to the batter.
  • You can also top the cake with a light dusting of powdered sugar or a simple glaze made from powdered sugar and lemon juice for added sweetness.

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