Description
Experience the delightful fusion of flavors with our Heavenly Pistachio Raspberry Cake. This scrumptious dessert features a moist cake layered with luscious raspberry frosting, complemented by the nutty crunch of pistachios. Perfectly suited for celebrations or an afternoon treat, it’s a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 cup ground pistachios
- 1 cup fresh or frozen raspberries
- 2 cups cake flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together cake flour, ground pistachios, baking powder, and salt. Gradually combine this dry mixture with the wet ingredients until just mixed.
- Gently fold in raspberries to maintain their shape.
- Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat heavy cream until soft peaks form; gradually add powdered sugar and continue beating until stiff peaks form. Fold in crushed raspberries.
- Frost cooled cakes and serve.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 28g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg