Description
A delightful cake combining the rich flavors of pistachio and the tartness of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup pistachio nuts, shelled
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a food processor, blend the pistachio nuts until finely ground.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, ground pistachios, flour, baking powder, and salt until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before dusting with powdered sugar and serving.
Notes
- For a richer flavor, consider adding a pistachio frosting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg