Ingredients
2 cups all-purpose flour
1 cup raw pistachios (shelled and ground)
1.5 tsp baking powder
0.5 tsp salt
1 cup unsalted butter (softened)
1.5 cups granulated sugar
3 large eggs (room temperature)
1 tsp vanilla extract
0.5 tsp almond extract
0.5 cup buttermilk
1.5 cups fresh raspberries
8 oz cream cheese (for frosting)
0.5 cup butter (for frosting)
3 cups powdered sugar
Instructions
Step 1: Preheat oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
Step 2: Grind pistachios in a food processor until fine, then whisk with flour, baking powder, and salt.
Step 3: Cream butter and sugar in a stand mixer until light and fluffy (about 5 minutes).
Step 4: Add eggs one at a time, followed by vanilla and almond extracts.
Step 5: Alternately mix in the dry ingredients and buttermilk on low speed.
Step 6: Gently fold in fresh raspberries with a spatula.
Step 7: Bake for 30-35 minutes and allow to cool completely on a wire rack.
Step 8: Frost with a mixture of beaten cream cheese, butter, and powdered sugar once the cake is cold.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Do not over-process pistachios into butter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg
Keywords: raspberry pistachio cake, pistachio dessert, fruit cake recipe, summer baking
