Pistachio Raspberry Cake (Printable Version)

Delightful moist cake with nutty pistachios and tart raspberries

# 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

→ For Garnish (optional)

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

# How To Make:

01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Whisk together flour, ground pistachios, baking powder, and salt. Set aside.
03 - Beat butter and sugar until pale and fluffy, approximately 3 minutes.
04 - Incorporate eggs one at a time, beating thoroughly after each addition. Blend 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 raspberries into batter, taking care not to crush them.
07 - Pour batter into prepared cake pan and smooth top evenly.
08 - Bake for 38-42 minutes, or until toothpick inserted into center comes out clean.
09 - Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely.
10 - Dust with powdered sugar and sprinkle with chopped pistachios if desired.

# Expert Advice:

01 -
  • The nutty pistachios balance perfectly with tart raspberries for a sophisticated flavor combination that feels special but isnt pretentious
  • This cake somehow manages to be elegant enough for a dinner party while also being the kind of thing you want to eat standing up by the fridge at midnight
02 -
  • Room temperature ingredients are not a suggestion they are the difference between a light tender cake and something that feels dense
  • Folding raspberries gently is crucial. Crush them too much and you get weird mushy pockets. Leave them whole and they explode into little jam pockets as they bake.
03 -
  • Grind pistachios with a tablespoon of the flour from the recipe to prevent them from turning into pistachio butter
  • If your berries are very large cut them in half so they distribute evenly throughout the cake

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