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Pistachio Raspberry Cake Recipe

Pistachio Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 87 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Description

This Pistachio Raspberry Cake is an elegant and moist dessert that balances the nutty flavors of pistachios with sweet, tart bursts of fresh raspberries. Perfect for celebrations or a special treat with tea, this cake is visually stunning thanks to its lovely crumb and jeweled raspberry topping. The pistachios add an amazing texture, while the raspberries keep the cake bright and tender.

Ingredients

Units Scale

Cake

  • 1 cup shelled unsalted pistachios
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup plain Greek yogurt
  • 1/2 cup whole milk
  • 1 1/2 cups fresh raspberries

For Garnish

  • Powdered sugar, for dusting
  • Chopped pistachios
  • Extra fresh raspberries

Instructions

  1. Prepare the Pistachios – Preheat your oven to 350°F (175°C). Place the pistachios in a food processor and pulse until finely ground, being careful not to overprocess into a paste. Set them aside.
  2. Mix Dry Ingredients – In a bowl, whisk together the flour, baking powder, salt, and ground pistachios. This blend ensures even distribution of the nuts and baking agents.
  3. Cream Butter and Sugar – In a large mixing bowl, beat the softened butter and sugar together until very light and fluffy, about 3-4 minutes. This incorporates air for a tender crumb.
  4. Add Eggs and Extracts – Beat in the eggs one at a time, then add vanilla and almond extracts. Mix until just combined, scraping the bowl as needed.
  5. Add Yogurt and Milk – Mix in the Greek yogurt, then alternately add the flour mixture and milk in two additions, mixing gently and ending with the flour. Do not overmix—the batter should be thick but smooth.
  6. Add Raspberries – Gently fold in the raspberries with a spatula, taking care not to break them up too much.
  7. Bake – Pour the batter into a greased and lined 9-inch round cake pan. Smooth the top and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Garnish and Serve – Once cooled, dust the cake with powdered sugar and top with extra chopped pistachios and fresh raspberries. Slice and enjoy!

Notes

  • If using salted pistachios, reduce the added salt in the recipe by half.
  • Frozen raspberries can be substituted for fresh; do not thaw before adding to the batter.
  • This cake can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days.
  • For a richer flavor, brown the butter before mixing for extra depth.

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 330
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

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