Description
A delightful and moist pistachio cake layered with fresh raspberries and whipped cream.
Ingredients
Scale
- 1 cup raw, unsalted pistachios
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1/4 cup chopped pistachios (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Pulse the raw pistachios in a food processor until finely ground but not paste-like. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and ground pistachios.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form. Refrigerate until ready to use.
- Place one cake layer on a serving plate. Spread a thick layer of whipped cream and gently press raspberries into it.
- Add the second cake layer and repeat with whipped cream, more raspberries, and chopped pistachios on top.
- Chill for at least 1 hour before slicing and serving.
Notes
- This cake is best served chilled.
- For added flavor, you can infuse the whipped cream with a splash of vanilla or almond extract.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg