Description
A delightful raspberry pistachio cake that combines the tartness of raspberries with the nutty flavor of pistachios.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, ground pistachios, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool and dust with powdered sugar before serving.
Notes
- Store leftovers in an airtight container.
- Can substitute fresh raspberries with frozen ones.
- Great with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: raspberry pistachio cake, dessert, baking, cake recipe