Description
A delightful pistachio and raspberry cake featuring moist layers, creamy frosting, and a perfect balance of flavors. Ideal for special occasions or as a gourmet treat.
Ingredients
Scale
- 1 cup pistachios (unsalted, shelled)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries
- 8 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Prepare the Pistachios: Finely grind pistachios in a food processor until powdery. Avoid overprocessing to prevent forming a paste.
- Mix Dry Ingredients: In a bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Gradually alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in Raspberries: Gently fold in fresh raspberries without crushing them.
- Bake: Preheat oven to 350°F (175°C). Grease and flour cake pans, divide batter evenly, and bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely.
- Prepare Frosting: Beat cream cheese until smooth. Gradually add powdered sugar, then mix in heavy cream and lemon zest until fluffy.
- Assemble Cake: Spread frosting between cake layers, then cover the entire cake. Garnish with additional raspberries and chopped pistachios.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to enhance flavors and texture.
Notes
- Gluten-Free: Use a gluten-free flour blend.
- Dairy-Free: Substitute dairy-free butter, plant-based buttermilk, and coconut cream.
- Chocolate Twist: Add white chocolate chips or drizzle melted white chocolate.
- Citrus Infusion: Use orange or lime zest in the batter.
- Nut-Free: Replace pistachios with sunflower seeds or omit them entirely.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert,cake
- Method: Baking
- Cuisine: American, European
Keywords: pistachio raspberry cake, nutty cake, fruit cake, gourmet dessert, layered cake