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Close-up of a slice of pistachio raspberry cake on a plate.

Pistachio Raspberry Cake

A delightful Pistachio Raspberry Cake that combines the nutty flavor of pistachios with the tartness of fresh raspberries. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted pistachios, finely ground
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Whisk together flour, sugar, ground pistachios, baking powder, and salt.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  6. Gently fold in the raspberries.
  7. Pour batter into the prepared cake pan.
  8. Bake for 30-35 minutes, or until a wooden skewer comes out clean.
  9. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For a richer flavor, toast the pistachios before grinding.