Description
A delightful Pistachio Raspberry Cake featuring a moist texture and vibrant flavor, perfect for celebrations and family gatherings.
Ingredients
Scale
- 1 cup unsalted pistachios, ground
- 1 cup fresh raspberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Prepare the pistachios by coarsely grinding them in a food processor.
- Mix the dry ingredients: whisk together flour, ground pistachios, baking powder, and salt.
- Cream the butter and sugar until airy and light.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine the wet and dry ingredients gently.
- Fold in the raspberries carefully to avoid smashing them.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
For a vegan version, substitute eggs with flaxseed eggs and butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pistachio, raspberry, cake, dessert, baking, vegetarian