Pistachio Raspberry Cake
A delightful combination of nutty pistachios and tart raspberries, perfect for any celebration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup chopped pistachios
- 1 cup fresh raspberries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare cake pans.
- Cream the butter and sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the dry ingredients, mixing until just combined.
- Fold in the chopped pistachios and raspberries gently.
- Bake in the preheated oven for 25-30 minutes or until golden and a toothpick comes out clean.
- Cool in the pans before transferring to a wire rack.
- Frost as desired and serve.
Notes
For a gluten-free option, substitute with a gluten-free flour blend. Store leftovers in an airtight container at room temperature for up to three days.