Pistachio Raspberry Cake Recipe

Tip: Spring is the perfect time for fresh, light, and vibrant desserts, and this Pistachio Raspberry Cake is ideal for Easter or any springtime celebration. The subtle, nutty flavor of pistachio combined with the tartness of fresh raspberries creates a perfectly balanced dessert. Topped with a fluffy whipped cream frosting and sprinkled with crushed raspberries, this cake is not only a visual treat but also an irresistible delight that will impress guests at any gathering.

Ingredients:

• For the Pistachio Cake:

  • 1 1/2 cups all-purpose flour

  • 1/2 cup ground pistachios (unsalted, finely ground)

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup whole milk

  • 1/4 cup sour cream

• For the Whipped Cream Frosting:

  • 1 1/2 cups heavy cream

  • 1/4 cup powdered sugar

  • 1 tsp vanilla extract

• For the Raspberry Filling:

  • 1 cup fresh raspberries

  • 2 tbsp granulated sugar

  • 1 tbsp lemon juice

• For Garnishing:

  • Additional crushed pistachios

  • Fresh raspberries

Instructions:

1. Prepare the pistachio cake:
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and wet ingredients (milk and sour cream) to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the two prepared cake pans.

2. Bake the cakes:
   Bake the cakes for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Prepare the raspberry filling:
   In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let the raspberry filling cool to room temperature.

4. Make the whipped cream frosting:
   In a chilled mixing bowl, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form. Add the vanilla extract and mix until incorporated.

5. Assemble the cake:
   Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous layer of the raspberry filling over the top of the cake. Top with a thick layer of whipped cream frosting. Place the second cake layer on top and frost the entire cake with the remaining whipped cream frosting. Garnish with crushed pistachios and fresh raspberries for a beautiful and vibrant touch.

6. Serve:
   Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. This will help the layers stay intact when cut. Serve chilled and enjoy!

Calories per Serving:
Each slice of this Pistachio Raspberry Cake contains approximately 300-350 calories, depending on the portion size and the amount of frosting used. It’s a rich, indulgent dessert that is perfect for springtime celebrations without being overwhelmingly heavy.

Energy-efficient tip:
To save energy, consider using a stand mixer for both the cake batter and the whipped cream frosting, as it uses less energy than mixing by hand. For baking, use a convection oven, which cooks the cake faster and more evenly, reducing both baking time and energy consumption.

Who can benefit:
This Pistachio Raspberry Cake is a great option for those who enjoy nutty and fruity desserts. The pistachios provide healthy fats and protein, while the raspberries offer a dose of antioxidants and vitamin C. It’s a delightful dessert for those looking to enjoy a light, festive treat during spring celebrations like Easter, birthdays, or other gatherings.

Who should avoid:
Those with nut allergies should avoid this recipe due to the pistachios in the cake and the pistachio garnish. People with lactose intolerance should also be cautious because the cake contains butter, milk, and sour cream, and the frosting contains heavy cream. If you’re watching your sugar intake, this cake may be too sweet due to the frosting and raspberry filling, so it’s best enjoyed in moderation.