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Heavenly Pistachio Raspberry Cake

Heavenly Pistachio Raspberry Cake for Your Sweetest Moments

This Heavenly Pistachio Raspberry Cake combines earthy pistachios and tart raspberries, creating a delightful dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Using a gluten-free flour can make this a great allergen-friendly option.
  • 2 teaspoons Baking Powder Make sure it’s fresh for the best results.
  • 1 teaspoon Salt Adjust to your taste to enhance flavors.
  • 1 cup Unsalted Butter Remember to soften it before use for easy mixing.
  • 2 cups Granulated Sugar Coconut sugar can be a tasty substitute.
  • 4 large Eggs At room temperature; flax eggs can be used for a vegan option.
  • 2 teaspoons Vanilla Extract Fresh vanilla is ideal.
  • 1 teaspoon Almond Extract Consider omitting if nut allergies are a concern.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar if needed.
  • 1 cup Unsalted Pistachios Finely ground helps them blend in seamlessly.
  • 2 cups Raspberries Fresh or frozen will work beautifully.
For the Raspberry Filling
  • 2 tablespoons Cornstarch
  • 2 tablespoons Lemon Juice Fresh juice is best.
For the Cream Filling
  • 1 cup Mascarpone Cheese Cream cheese can replace it if softened.
  • 1 cup Powdered Sugar Adjust based on your desired sweetness level.
  • 1 cup Whipped Cream Use homemade or store-bought for convenience.

Equipment

  • Oven
  • food processor
  • mixing bowls
  • Hand Mixer
  • spatula
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.
  2. In a food processor, pulse the unsalted pistachios until finely ground.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the finely ground pistachios until well combined.
  4. In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  5. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla and almond extracts.
  6. Alternately add the dry flour mixture and buttermilk to the creamed butter, mixing gently until just combined.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  8. While the cakes cool, prepare the raspberry filling by cooking raspberries, sugar, cornstarch, water, and lemon juice until thickened.
  9. In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth, then fold in the whipped cream.
  10. Slice each cooled cake layer in half, layering cream and raspberry filling between each layer, and garnish with chopped pistachios.
  11. Allow the cake to chill slightly in the refrigerator to set the cream filling before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Make sure to use room temperature eggs and fresh ingredients for the best results.

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