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Pistachio Raspberry Cake

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A delightful combination of nutty pistachios and tart raspberries in a moist and fluffy cake, layered with pistachio cream filling and drizzled with raspberry syrup. This cake is a showstopper for any special occasion!

Ingredients

Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup pistachio flour (or finely ground pistachios)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup fresh raspberries (or frozen, thawed)

For the Raspberry Syrup:

  • 1/2 cup fresh raspberries
  • 2 tbsp sugar
  • 1/4 cup water

For the Pistachio Cream Filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup pistachio butter or paste
  • 1/2 tsp vanilla extract

For the Garnish:

  • Fresh raspberries
  • Crushed pistachios (optional)
  • Powdered sugar (for dusting)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • Make the Cake Batter:
    • In a medium bowl, whisk together the all-purpose flour, pistachio flour, baking powder, and salt.
    • In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
    • Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
    • Gently fold in the fresh raspberries, being careful not to crush them too much.
  • Bake the Cake:
    • Divide the batter evenly between the prepared cake pans and smooth the tops.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Raspberry Syrup:
    • In a small saucepan, combine raspberries, sugar, and water. Bring to a simmer over medium heat, mashing the raspberries as it cooks.
    • Simmer for 5-7 minutes until the syrup thickens slightly. Remove from heat and strain to remove seeds.
    • Let the syrup cool completely.
  • Make the Pistachio Cream Filling:
    • In a large mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
    • Gently fold in the pistachio butter and vanilla extract until fully combined.
  • Assemble the Cake:
    • Once the cakes have cooled, cut each cake in half horizontally to create four layers.
    • Place the bottom layer on a serving plate and drizzle with some raspberry syrup. Spread a layer of pistachio cream filling over it.
    • Add the next layer of cake, repeat the drizzle and filling process, and continue until all layers are stacked.
  • Garnish and Serve:
    • Top the cake with fresh raspberries, a sprinkle of crushed pistachios, and a dusting of powdered sugar.
    • Chill the cake before serving for the best texture and flavor.

Notes

  • For an extra pistachio boost, add a few drops of pistachio extract to the cake batter.
  • Store the cake in the refrigerator for up to 3 days.

Nutrition

Find it online: https://easyfoodflash.com/pistachio-raspberry-cake/