Description
A moist and flavorful cake with the nutty taste of pistachios and the tart sweetness of raspberries.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/4 cup chopped pistachios for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
- Gently fold in raspberries. Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Sprinkle with chopped pistachios before serving.
Notes
You can customize the seasonings to taste.