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Pistachio Raspberry Cake Recipe

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4.7 from 64 reviews

This Pistachio and Raspberry Cake is a delightful fusion of nutty pistachios and sweet-tart raspberries layered between moist, fluffy cake layers. Enhanced with a hint of lemon zest and creamy mascarpone, this elegant dessert offers a perfect balance of flavors and textures, ideal for special occasions or an indulgent afternoon treat.

Ingredients

Dry Ingredients

  • 1 cup shelled pistachios (unsalted)
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • Zest of 1 lemon (optional)

Wet Ingredients

  • ½ cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk or buttermilk

For Layering and Garnish

  • ½ cup raspberry jam or seedless preserves
  • ½ cup mascarpone or whipped cream
  • Fresh raspberries (optional, for garnish)
  • Crushed pistachios (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare your baking pans by lining two 6-inch pans or one 8-inch pan with parchment paper and greasing the sides with butter to prevent sticking.
  2. Process Pistachios: Place the shelled pistachios in a food processor and pulse until they become a coarse meal, being careful not to over-process them into a fine powder. Set aside this nutty mixture for the batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the processed pistachios, all-purpose flour, baking powder, salt, and lemon zest if using. This ensures even distribution of the leavening and flavor.
  4. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter together with the granulated sugar until the mixture is light and fluffy. This step helps create a tender texture in the cake.
  5. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then add the vanilla extract and beat until fully combined.
  6. Combine Wet and Dry: Alternately add the dry ingredient mixture and the milk (or buttermilk) into the butter mixture, starting and ending with the dry ingredients. Fold gently until the batter is smooth and well incorporated, being careful not to over-mix.
  7. Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 28 to 34 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Remove from Pans: Allow the cakes to cool in the pans for about 10 minutes. Then carefully transfer them to a wire rack to cool completely, ensuring they set properly before layering.
  9. Layer with Jam and Cream: Spread a generous layer of raspberry jam over one cake layer, then top with mascarpone cheese or whipped cream. Place the second cake layer on top and repeat if desired, creating a beautiful layered effect.
  10. Garnish and Serve: Decorate the top of the cake with fresh raspberries and a sprinkle of crushed pistachios for added texture and visual appeal. Serve chilled or at room temperature.

Notes

  • For a dairy-free version, substitute butter with a vegan butter alternative and use coconut cream instead of mascarpone or whipped cream.
  • The lemon zest is optional but adds a nice brightness that complements the raspberries and pistachios.
  • Ensure the butter is at room temperature for easier creaming and better texture.
  • Use fresh pistachios and avoid salted nuts to keep the cake’s flavor balanced.
  • If you don’t have a food processor, you can finely chop the pistachios by hand, but the texture will be less uniform.

Find it online: https://mealsbykate.com/pistachio-raspberry-cake-recipe/