Description
Soft pistachio cake with fresh raspberries, simple ingredients, tender crumb, and natural sweetness, elegant and easy to bake.
Ingredients
1 cup shelled pistachios, ground
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh or frozen raspberries
Instructions
1. Preheat oven to 350°F and line an 8-inch pan.
2. Grind pistachios finely and mix with flour, baking powder, and salt.
3. Cream butter and sugar, then add eggs and extracts.
4. Add dry ingredients alternately with milk, mixing gently.
5. Fold in raspberries coated lightly in flour.
6. Pour into pan and bake 35–40 minutes.
7. Cool and top with cream or powdered sugar.
Notes
Use fresh or frozen raspberries (do not thaw).
Avoid overmixing for tender texture.
Store covered up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European