Description
Indulge in a slice of our exquisite pistachio cake with raspberry filling, where the nutty richness of pistachios meets the tangy sweetness of fresh raspberries. This delightful dessert not only looks stunning but also delivers an unforgettable flavor experience that will leave everyone at your gathering craving more. Perfect for birthdays, brunches, or just because you deserve a treat, this cake is sure to be the highlight of any occasion.
Ingredients
Scale
- 1 cup shelled pistachios
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter (softened)
- 2 tsp baking powder
- ½ cup whole milk
- 1 tsp pure vanilla extract
- 1 cup fresh raspberries (for filling)
- ½ cup powdered sugar (for filling)
- 1 tbsp lemon juice (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until fluffy and light.
- Beat in the eggs one at a time, followed by vanilla extract.
- Gradually mix in flour and baking powder alternately with milk until just combined.
- Fold in chopped pistachios gently until evenly distributed.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown.
- While cooling, prepare the raspberry filling by mashing fresh raspberries with powdered sugar and lemon juice in a bowl.
- Once cooled, layer the cake with raspberry filling between the two layers and frost as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg