Description
Pistachio Raspberry Cake is a delightful dessert that beautifully merges nutty flavors with the tartness of fresh raspberries. This moist cake, layered with buttery goodness and topped with a luscious raspberry glaze, is perfect for any celebration or as a sweet afternoon treat. Its vibrant colors and irresistible flavors will leave your guests asking for seconds!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
- ¾ cup chopped pistachios (lightly roasted)
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the milk.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients until just combined.
- Gently fold in the chopped pistachios and half of the fresh raspberries.
- Divide the batter evenly between prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool for 10 minutes before transferring them to wire racks. While cooling, prepare the raspberry glaze by mixing the powdered sugar with remaining raspberries until smooth.
- Drizzle glaze over cooled cakes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg