Pistachio Raspberry Cake: A Delightfully Indulgent Treat at Home
Experience the delightful combination of pistachios and raspberries in this indulgent cake recipe.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pistachio nuts
- 1 1/2 cups all-purpose flour
- 1 cup fresh raspberries
- 1 cup sugar
- 4 large eggs
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, beat together the butter and sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the pistachios and raspberries gently.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Serve with whipped cream for an extra touch.
- Store any leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg