Description
Pistachio Raspberry Cake is a stunning dessert that harmoniously blends the nutty richness of pistachios with the vibrant tartness of fresh raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup shelled pistachios (crushed or finely ground)
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter (softened)
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually incorporate flour mixed with baking powder into the mixture.
- Gently fold in crushed pistachios and fresh raspberries, being careful not to overmix.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring them to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg