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Raspberry Pistachio Cake

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A moist and flavorful raspberry pistachio cake combining nutty pistachios with sweet-tart raspberries for a delightful dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup shelled pistachios, finely ground
  • 1 1/2 cups all-purpose flour
  • 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 1/2 cups fresh raspberries
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. In a bowl, combine ground pistachios, flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, until combined.
  6. Gently fold in raspberries.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
  9. Cool completely before dusting with powdered sugar and serving.

Notes

  • You can substitute frozen raspberries, but do not thaw before adding.
  • For extra flavor, add a touch of almond extract.
  • This cake pairs well with whipped cream or yogurt.

Nutrition

Keywords: raspberry pistachio cake, pistachio dessert, raspberry cake, nutty cake, fruit and nut cake

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