🌸 Tip: This dreamy cake is best served as a sophisticated dessert for special occasions like weddings, anniversaries, or elegant brunches. Its balance of nutty richness and fruity brightness makes it a standout centerpiece on any dessert table.

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🍰 Heavenly Pistachio Raspberry Dream Cake

Light, luscious, and bursting with flavor — this pistachio-raspberry cake is a delicate balance of nutty elegance and berry tang. Truly a dessert dream come true.

Calories per slice (1/12 of cake): ~420–460 kcal
Preparation Time: 30 minutes
Baking Time: 35–40 minutes
Cooling + Assembly Time: 1 hour
Total Time: ~2 hours
Yields: 12 servings

The Heavenly Pistachio Raspberry Dream Cake is exactly what its name promises — heavenly. With finely ground pistachios blended into a tender cake base and bright, tangy raspberries adding bursts of freshness, this cake is both refined and comforting. Whether you top it with a silky cream cheese frosting or keep it simple with a dusting of powdered sugar, it’s the kind of dessert that lingers in memory long after the last bite.

It’s rich but not heavy, sweet but not overpowering — a sophisticated treat that works beautifully for afternoon tea, romantic dinners, or any celebration worth remembering.

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🧁 Ingredients:

Dry Ingredients:

• 1 ½ cups (180g) shelled pistachios, ground finely

• 2 ½ cups (312g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Wet Ingredients:

• 1 cup (226g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup (240ml) whole milk or buttermilk

For the Filling & Decoration:

• 1 – 1 ½ cups fresh or frozen raspberries

• Optional: cream cheese frosting, powdered sugar, crushed pistachios for garnish

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👩‍🍳 Instructions:

1. Preheat & Prepare:

• Preheat your oven to 175°C (350°F).

• Grease and line two 8-inch (20cm) round cake pans with parchment paper.

2. Mix the Dry Ingredients:

• In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter & Sugar:

• In a large bowl, beat the softened butter with sugar until light and fluffy (about 3–4 minutes using a hand or stand mixer).

4. Add Eggs & Vanilla:

• Add eggs one at a time, beating well after each. Stir in vanilla extract.

5. Alternate Wet & Dry:

• Add the flour mixture to the wet ingredients in three additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined.

6. Add Raspberries:

• Gently fold in raspberries, taking care not to crush them completely. This keeps the batter light and gives beautiful berry streaks.

7. Bake:

• Divide the batter evenly between the two prepared pans.

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

• Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

8. Frost or Decorate:

• Once cool, frost with cream cheese frosting or whipped mascarpone, then top with crushed pistachios, more raspberries, or edible flowers for a romantic finish.

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⚡ Energy-Saving Tip:

• Use your oven efficiently: bake multiple layers at once and avoid opening the door during baking.

• Opt for convection mode if available — it distributes heat more evenly and shortens baking time.

• Soften butter naturally at room temperature instead of using the microwave to reduce energy use.

• If using frozen raspberries, thaw them at room temperature instead of microwaving to save electricity.

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✅ Health & Nutrition Notes:

This cake is suitable for:

• People who love desserts with a balance of natural nuttiness and fruit freshness.

• Guests at celebrations or formal events, thanks to its elegant presentation and flavor.

• Vegetarian diets — contains no gelatin or animal-based thickeners.

• Those looking to increase intake of heart-healthy fats, as pistachios are rich in antioxidants and healthy fats.

This cake may not be suitable for:

• Individuals with nut allergies, especially to tree nuts like pistachios.

• Those on a low-sugar or low-fat diet, as the cake contains both butter and sugar.

• People with gluten intolerance or celiac disease, unless using gluten-free flour.

• Those avoiding dairy or eggs, unless proper substitutions are made.

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Would you like this adapted into a gluten-free, vegan, or refined sugar-free version? Or maybe want a version topped with a white chocolate ganache? Just let me know — I’m happy to customize it for your needs!