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Perfect Pistachio Raspberry Cake

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An elegant and easy pistachio cake with a luscious raspberry swirl, perfect for celebrations and cozy moments alike. This moist and tender cake features toasted pistachios and fresh raspberry preserves for a sophisticated flavor balance.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (sifted)
  • ½ cup (70g) finely ground pistachios (unsalted, toasted)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) whole milk (or almond milk for dairy-free)
  • ¾ cup (240g) raspberry preserves or jam (seedless preferred)
  • 1 cup (125g) fresh raspberries (optional)
  • ¼ cup (30g) chopped pistachios, toasted (for topping)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan or line with parchment paper. Toast pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Let cool.
  2. Sift together flour, ground toasted pistachios, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix gently after each addition to avoid overworking.
  6. Pour half the batter into the prepared pan and spread evenly. Spoon half of the raspberry preserves over the batter and swirl gently with a knife or skewer.
  7. Add the remaining batter on top and smooth the surface. Dollop the rest of the raspberry preserves and swirl again.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be golden and the cake springy to touch.
  9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before removing from the pan.
  10. Before serving, sprinkle the top with chopped toasted pistachios and dust with powdered sugar if desired.

Notes

Toast pistachios to intensify flavor. Use room temperature eggs and butter for better batter texture. Avoid overmixing after adding flour to keep cake tender. Swirl preserves gently to maintain marbled effect and prevent sinking. Check doneness starting at 40 minutes and tent with foil if browning too fast. Cool cake completely before removing from pan to prevent breakage. Fresh raspberries can be folded in for extra freshness. For gluten-free, substitute flour with gluten-free blend and add extra baking powder. Vegan adaptations possible with flax eggs and dairy-free substitutes.

Nutrition

Keywords: pistachio cake, raspberry cake, celebration dessert, elegant cake, nutty dessert, easy cake recipe, toasted pistachios, raspberry preserves

Find it online: https://larameals.com/perfect-pistachio-raspberry-cake-recipe-easy-elegant-celebration-dessert/