Pistachio Raspberry Cake is a delightful dessert that combines the nutty flavor of pistachios with the tartness of fresh raspberries. This moist and flavorful cake is perfect for special occasions or as a sweet treat any time of the year.

Ingredients

For the Cake:

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup ground pistachios (unsalted)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 cup fresh raspberries (plus extra for garnish)

For the Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup ground pistachios (for flavor and garnish)

Timing

Making Pistachio Raspberry Cake takes about 20 minutes for preparation and 30-35 minutes for baking, plus cooling time.

Instructions

Step 1: Preheat Oven

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: Prepare the Cake Batter

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
2. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt.
4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the raspberries.

Step 3: Bake the Cake

1. Pour Batter: Divide the batter evenly between the prepared cake pans and smooth the tops.
2. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the Frosting

1. Beat Butter: In a large bowl, beat the softened butter until creamy.
2. Add Sugar and Milk: Gradually add the powdered sugar, mixing on low speed. Add the milk and vanilla extract, then beat until smooth and fluffy.
3. Mix in Ground Pistachios: Stir in the ground pistachios for flavor.

Step 5: Assemble the Cake

1. Layer the Cake: Place one layer of the cooled cake on a serving plate. Spread a layer of frosting on top.
2. Add Second Layer: Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining frosting.

Step 6: Garnish and Serve

1. Garnish: Decorate the top of the cake with additional fresh raspberries and a sprinkle of ground pistachios.
2. Serve: Slice and serve the cake chilled or at room temperature. Enjoy the delightful combination of flavors!

Nutritional Information

Here’s a quick overview of the nutritional content of Pistachio Raspberry Cake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	320
Protein	4g
Fat	18g
Carbohydrates	38g
Fiber	2g
Sugar	20g

Tips for Customization

• Add Zest: Incorporate lemon or orange zest into the batter for a citrusy flavor boost.
• Use Different Berries: Substitute raspberries with strawberries or blueberries for a different flavor profile.
• Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free.

Conclusion

Pistachio Raspberry Cake is a beautiful and delicious dessert that beautifully balances the nutty flavor of pistachios with the tartness of raspberries. Perfect for any celebration or as a sweet treat, this cake is sure to impress. Enjoy this delightful recipe!