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Pistachio raspberry cake

Pistachio raspberry cake

Indulge in the perfect combination of nutty pistachios and tangy raspberries with this elegant and flavorful cake.
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Prep Time 15 minutes
Cook Time 55 minutes
Course Cake flavors
Cuisine French
Servings 8 people
Calories 420 kcal

Equipment

  • Stand Mixe – For creaming butter and sugar to achieve a smooth batter.
  • Food Processor To grind pistachios into a fine powder.
  • Cake Pan or Tart Pan with Removable Bottom For even baking and easy removal.

Ingredients
  

  • All-purpose flour: 2 1/4 cups
  • Unsalted butter: 8 tablespoons
  • Granulated sugar: 1 1/2 cups
  • Large eggs: 2
  • Ground pistachios: 3/4 cup
  • Buttermilk or whole milk: 1 cup
  • Shelled pistachios for base: 220 grams (about 600 grams if unshelled salted pistachios)
  • Flour for base: 310 grams
  • Powdered sugar: 110 grams
  • Fresh raspberries:
  • 12 oz for garnish
  • 2 cups for raspberry jam ingredients
  • Butter for frosting: 400g, room temperature
  • Powdered sugar for frosting: 660g
  • Freeze-dried raspberry powder: 1 ½ tablespoons
  • Vanilla extract: 2 teaspoons
  • Whole milk for frosting: 2 tablespoons, room temperature

Instructions
 

  • Prepare the Oven: Preheat the oven to 355°F (180°C).
  • Grind Pistachios: Use a food processor to grind pistachios finely.
  • Make the Batter: Cream butter and sugar in a stand mixer. Add eggs one at a time, followed by ground pistachios and other dry ingredients. Gently fold in fresh raspberries.
  • Bake the Cake: Pour the batter into a cake pan or cookie sheet. Bake for 17-18 minutes or until golden and a toothpick comes out clean. Let it cool completely before decorating.
  • Prepare Frosting: Mix butter, powdered sugar, freeze-dried raspberry powder, vanilla extract, and milk until smooth.
  • Decorate: Frost the cake, then garnish with fresh raspberries and crushed pistachios.

Notes

  • Variations:
    • Add pistachio jello for extra flavor.
    • Try a pistachio nutella cake for a richer option.
    • Use a tart pan for a unique shape.
  • Meal Prep: You can prepare the pistachio base and frosting in advance, storing them separately.
  • Substitutions: Replace fresh raspberries with cranberries or other berries if desired.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 45gProtein: 8gFat: 22gSugar: 20g
Keyword Homemade Cake Recipe, Pistachio Desserts, Pistachio Nutella Cake, Pistachio Raspberry Cake, Raspberry Pistachio Wreath
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