Pistachio Raspberry Cake (Printable)

Moist, nutty pistachio cake studded with fresh tart raspberries

# Ingredient List:

→ 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

# Steps:

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 in a bowl. Set aside.
03 - Beat butter and sugar in a large mixing bowl until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gently mix in half the dry ingredients. Add milk, then remaining dry ingredients, mixing until just combined.
06 - Gently fold in fresh raspberries, taking care not to crush them.
07 - Transfer batter to prepared pan and smooth the top evenly.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar and sprinkle with chopped pistachios if desired.

# Expert Advice:

01 -
  • The ground pistachios make this cake incredibly moist without any heavy oil feeling
  • Those tart raspberries burst in your mouth creating these little pockets of bright freshness
  • It looks absolutely stunning with minimal effort, the kind of cake that makes people think you spent hours on it
02 -
  • Room temperature ingredients are absolutely critical, cold butter or eggs will make the batter curdle and create a dense cake
  • Grinding pistachios yourself with a food processor gives you much better flavor than pre ground ones
  • Over mixing once the flour is added will make the cake tough, stop as soon as you dont see dry streaks
03 -
  • Add 1/4 teaspoon of almond extract if you want to amplify the nutty flavor, it pairs beautifully with pistachios
  • Toast the pistachios for 5 minutes at 350°F before grinding them for an even deeper, more complex flavor

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