Before we dive into the flour-dusted details and juicy raspberry swirls, I just want to say thank you. Truly. The fact that you’re here, ready to explore a recipe that’s both elegant and delightfully down-to-earth, means the world. Whether you’re baking for a special occasion or just a Tuesday afternoon pick-me-up, this Pistachio Raspberry Cake is here to wow—without stressing you out.
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A Dreamy Combo of Nuts & Berries
This cake is everything you want in a spring or summer dessert: tender, nutty pistachio layers kissed with the tart brightness of raspberries. It’s visually stunning—that green and red contrast!—and tastes even better than it looks.
Why You’ll Fall in Love With This Cake:
- Gluten-free friendly with easy swaps
- Moist and rich thanks to ground pistachios and Greek yogurt
- Naturally colorful—no food dye needed
- Perfectly balanced: sweet, tart, and slightly floral
- Elegant yet comforting—a true crowd-pleaser
What Does It Taste Like?
Think soft, buttery sponge infused with the earthy sweetness of pistachios. The raspberries cut through with their juicy zing, and if you choose to finish it with a rosewater glaze or a fluffy whipped mascarpone frosting? You’re in dessert heaven.
🌟 Benefits of Pistachio Raspberry Cake
- Heart-healthy fats from pistachios
- Antioxidant-rich raspberries
- Not overly sweet—suitable even for brunch!
- Shelf-stable for a few days (and somehow tastes better the next day!)
🛒 Ingredients
- 1 cup shelled pistachios (unsalted)
- 1 ¼ cups all-purpose flour (or GF blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, room temp
- 1 cup sugar
- 3 large eggs
- ⅓ cup Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups fresh raspberries (or frozen, unthawed)
Optional Frosting/Topping:
- Whipped mascarpone + powdered sugar + a dash of rosewater
OR - Simple glaze: powdered sugar + lemon juice + zest
🔧 Tools You’ll Need
- Food processor (to grind pistachios)
- Mixing bowls
- Electric mixer or stand mixer
- 8-inch cake pan (springform preferred)
- Rubber spatula
- Wire rack for cooling
🌿 Ingredient Swaps & Additions
- No pistachios? Almond flour works beautifully.
- Raspberries MIA? Try blackberries, blueberries, or even finely diced strawberries.
- Want it dairy-free? Sub the butter for coconut oil and Greek yogurt for almond yogurt.
- Fancy extra flavor? A teaspoon of rosewater or orange blossom water adds a floral lift.
👩🍳 How to Make Pistachio Raspberry Cake
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and line your cake pan.
2. Grind your pistachios in a food processor until fine (like almond flour, not paste).
3. Mix dry ingredients: In a bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt.
4. Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy (about 3 minutes).
5. Add eggs one at a time, beating well after each. Stir in yogurt and vanilla.
6. Combine wet & dry: Gently mix dry ingredients into wet, being careful not to overmix.
7. Fold in raspberries with a spatula, being gentle to avoid smushing them too much.
8. Bake for 40–45 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 mins, then fully on a rack.
9. Decorate: Once cool, top with glaze or frosting and a few whole pistachios + berries for that showstopper effect!
🍰 What to Serve With This Cake
- A dollop of crème fraîche or whipped cream
- Sparkling rosé or berry herbal tea
- Vanilla bean ice cream (trust me on this one!)
💡 Tips for Success
- Don’t over-process the pistachios—they should be finely ground but not oily.
- If using frozen raspberries, toss them in a bit of flour to avoid excess moisture.
- Let the cake cool completely before adding any toppings!
🧊 Storage Instructions
This cake keeps well! Store covered at room temp for 1 day or refrigerate for up to 4 days. Freeze (unfrosted) for up to 1 month—just wrap tightly in plastic and foil.
ℹ️ General Info & Fun Fact
Did you know pistachios are one of the oldest flowering nut trees in the world? They’ve been enjoyed for over 9,000 years! Pairing them with raspberries—a fruit that symbolizes kindness and good fortune—makes this cake a little blessing in every bite.
❓ FAQ
Can I make this into cupcakes?
Absolutely! Bake at 350°F for 18–20 mins.
Can I make it vegan?
Yes! Use vegan butter, flax eggs, and a non-dairy yogurt. The texture will be a bit denser but still delicious.
Can I use a bundt pan?
You can, but adjust bake time and grease it very well to prevent sticking.
✨ Final Thoughts
This Pistachio Raspberry Cake isn’t just a dessert—it’s a celebration of color, texture, and flavor. It’s the kind of cake you bake for someone you really care about (and that someone can absolutely be you). Simple to make, beautiful to serve, and anything but boring!!
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📸 Let’s See Your Creations!
Tried this cake? Leave a review, tag me on Pinterest, and don’t forget to share your beautiful bakes! I live for seeing them.
🧾 Nutritional Information (approx. per slice – based on 10 servings):
- Calories: 310
- Fat: 18g
- Carbohydrates: 32g
- Sugar: 16g
- Protein: 6g
- Fiber: 3g
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