Description
Pistachio Raspberry Cake is a stunning dessert that beautifully blends the rich, nutty flavor of pistachios with the vibrant tartness of fresh raspberries. With its eye-catching green and red layers, this moist cake is perfect for celebrations or as a delightful sweet treat any day. Easy to prepare, it promises a delightful explosion of flavors in every bite, making it a favorite among both novice and experienced bakers.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup ground pistachios (unsalted)
- 1 cup fresh raspberries
- 1 cup sour cream (or Greek yogurt)
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and dust with flour.
- In a bowl, mix all-purpose flour, baking powder, ground pistachios, and salt until combined.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time along with vanilla extract; mix until just combined.
- Gradually add the dry ingredients alternately with sour cream until just mixed.
- Gently fold in fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg