Description
Looking for a show-stopping dessert? This Raspberry-Pistachio Cake is as tasty as it is beautiful. Sweet raspberries, crunchy pistachios, and moist layers come together for the perfect treat. Whether for a party, birthday, or a simple indulgence, this cake will wow everyone. Easy to make and sure to impress, it’s a dessert you’ll bake again and again. Save this recipe for your next celebration now!
Ingredients
- Pistachios – 120g, shelled and roughly chopped
- Sugar – 200g, plus extra for sprinkling
- Baking powder – 1 tsp
- Butter – 100g, melted
- Eggs – 3 large
- Vanilla extract – 1 tsp
- Plain flour – 150g
- Milk – 100ml
- Raspberries – 150g, fresh or frozen
- Pistachio nuts – 30g, to decorate
Instructions
Preheat your oven to 350°F (175°C). This essential step ensures your cake bakes evenly and rises to perfection, creating a lovely golden crust that we all adore. While the oven heats up, it’s a great time to prepare your baking pans.
Grease your round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This will make it easy to remove your masterpiece later without leaving a single crumb behind. You want your Raspberry-Pistachio Cake to make a dramatic entrance!
In a mixing bowl, combine flour, baking powder, and a pinch of salt. Whisk these together to blend aerate the mixture, creating a fluffy cake. The rising agents will do their magic in the oven, ensuring your cake rises beautifully.
In a separate bowl, beat together butter and sugar until the mixture becomes light and fluffy. This process allows air to be incorporated, which helps the cake to rise nicely. Then add eggs one at a time, mixing thoroughly after each addition. Don’t rush; take your time for the best results.
Gradually add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined. Overmixing can lead to a dense cake, and we want that light, airy texture for our Raspberry-Pistachio Cake. The folding motion is key here!
Now it’s time to incorporate crushed pistachios and fresh raspberries into your batter. This step not only enhances the flavor but also adds vibrant color to your cake. Carefully fold them in, preserving the beautiful berries as much as possible.
Evenly distribute the batter into your prepared pans, smoothing the tops with a spatula. Place them in the preheated oven, and let the magic begin! Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen will be simply irresistible!
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, gently transfer them onto a wire rack to cool completely. This patience will reward you with a moist and flavorful Raspberry-Pistachio Cake ready for decorating!
Notes
Tip for Fresh Ingredients
Using fresh raspberries will make a significant difference in flavor. They add a tartness that perfectly contrasts the sweetness of the cake.
Storage Suggestions
If you have leftover cake (which is likely a rarity), store it in an airtight container at room temperature for up to two days. You can refrigerate it for up to a week. However, we doubt it will last that long!
Serving Suggestions
Consider topping your Raspberry-Pistachio Cake with whipped cream or a drizzle of chocolate ganache for an extravagant touch. Everyone loves a little extra indulgence!
- Prep Time: 15 minutes
- Cook Time: 30 minutes