Pistachio Raspberry Cake (Printable)

Moist cake with nutty pistachios and tart raspberries, ideal for celebrations

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Fruit

10 - 1 1/4 cups fresh raspberries

→ Garnish

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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract.
05 - Fold in half the dry ingredients, add milk, then remaining dry ingredients. Mix until just combined.
06 - Gently fold raspberries into batter, taking care not to crush the fruit.
07 - Transfer batter to prepared pan. Bake 38-42 minutes until toothpick inserted in center comes out clean.
08 - Cool in pan 15 minutes. Remove to wire rack to cool completely. Dust with powdered sugar and chopped pistachios before serving.

# Expert Hints:

01 -
  • The tart raspberries cut through the rich nuttiness creating a perfectly balanced bite that never feels cloying
  • Ground pistachios give this cake an incredibly tender crumb while adding that stunning green-gold hue
  • It looks impressive enough for company but comes together with basic pantry staples plus two special ingredients
02 -
  • Grinding pistachios in a food processor can turn them into butter if you go too long, so pulse carefully and check frequently
  • Folding raspberries too aggressively will leave you with a pink cake instead of distinct berry pockets
  • This cake tastes even better the next day, if you can manage to save any that long
03 -
  • Room temperature ingredients create the most even texture, so take everything out of the fridge at least an hour before baking
  • Rotate the cake pan halfway through baking if your oven has hot spots

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