Pistachio Raspberry Cake
This Pistachio Raspberry Cake features moist pistachio-flavored layers complemented by a tart raspberry filling and a rich French buttercream. The combination of nutty pistachios and sweet raspberries creates a delightful dessert suitable for special occasions.
Ingredients
For the Pistachio Cake
- 2 cups (240g) all-purpose flour 1 cup shelled pistachios, unsalted and roasted (plus extra for garnish)
- 1 cup (200g) granulated sugar 1 1/2 cups all-purpose flour
- 1 cup (200g) brown sugar, packed 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil 1 teaspoon vanilla extract
- 2 large eggs, room temperature 1/2 teaspoon almond extract (intensifies the pistachio flavor)
- 1 teaspoon vanilla extract 1/3 cup whole milk
- 1/4 cup plain Greek yogurt (for moisture and tenderness)
For the Raspberry Layer
- 2 cups fresh raspberries (frozen work too, but don't thaw)
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- A drop of green food coloring (optional, for a subtle pistachio hue)
Instructions
Prepare Your Ingredients
- Preheat your oven to 375°F (190°C) and line a 9-inch round cake pan with parchment paper. Pulse pistachios in a food processor until finely ground, but stop before they turn into butter. In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- Pro tip: Slightly chilling the pistachios before grinding prevents them from releasing too much oil, giving you that perfect texture.
Create the Cake Batter
- In a large bowl, cream together the butter and sugar until light and fluffy (about 2 minutes with an electric mixer).
- Beat in eggs one at a time, then stir in vanilla and almond extracts.
- Add the dry ingredients to the wet ingredients in three batches, alternating with the milk and yogurt. Begin and end with the dry ingredients, mixing just until combined.
- Kitchen hack: Room-temperature ingredients incorporate 30% more efficiently, saving you mixing time and ensuring a more uniform batter.
Prepare the Raspberry Layer
- In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat for about 3-4 minutes until the mixture thickens slightly and berries begin to break down. Remove from heat and let cool for 2 minutes.
- Flavor enhancement: The addition of lemon juice not only brightens the raspberry flavor but also helps activate the cornstarch for the perfect consistency.
Assemble and Bake
- Pour two-thirds of the cake batter into the prepared pan. Spoon the raspberry mixture over the batter, leaving a 1-inch border around the edges. Top with the remaining batter, using a knife to gently swirl the layers together (don't overmix).
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Temperature tip: Position your cake in the middle rack for the most even heat distribution, resulting in uniform baking in record time.
Make the Glaze
- While the cake cools, whisk together powdered sugar, milk, vanilla extract, and food coloring (if using) until smooth. Adjust consistency with more milk or sugar as needed – aim for a pourable but not watery consistency.
- Customization idea: Infuse the glaze with a drop of rosewater or orange blossom water for an elegant flavor twist that complements both pistachio and raspberry.
Finish and Serve
- When the cake has cooled for 5-10 minutes (still slightly warm), pour the glaze over the top, allowing it to drip down the sides. Sprinkle with additional chopped pistachios and a few fresh raspberries.
- Presentation boost: For special occasions, place fresh raspberries around the edge of the cake and dust with a light sprinkle of powdered sugar for a professional finish.
Notes
- Calories: 325
- Protein: 6g
- Fat: 14g (Saturated: 6g)
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 28g
- Sodium: 165mg