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Pistachio Raspberry Cake

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A delightful Pistachio Raspberry Cake that combines nutty flavors with tart raspberries, perfect for celebrations.

Ingredients

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  • 1 cup pistachio nuts, shelled
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. Process the pistachios in a food processor until fine.
  3. Cream the softened butter and sugar in a mixing bowl until light and fluffy.
  4. Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
  5. Combine the flour, ground pistachios, baking powder, and salt in another bowl, then incorporate into the wet mixture.
  6. Fold in the fresh raspberries gently.
  7. Pour the batter into the prepared cake pan, smoothing the top.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for a few minutes before transferring to a wire rack.
  10. Dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://tashirecipez.com/pistachio-raspberry-cake-recipe/

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