Description
A vibrant cake blending crunchy pistachios and tart raspberries, perfect for any special occasion.
Ingredients
- 1 cup shelled pistachios (unsalted)
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk or buttermilk
- Zest of 1 lemon (optional)
- ½ cup raspberry jam or seedless raspberry preserves
- ½ cup mascarpone or whipped cream, for layering or topping
- Optional: fresh raspberries and crushed pistachios for garnish
Instructions
- Preheat your oven to 350°F. Line two 6-inch cake pans or one 8-inch pan with parchment paper and lightly butter the sides.
- In a food processor, pulse the shelled pistachios until they are a coarse meal. Set aside.
- In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, salt, and lemon zest.
- In a larger bowl, beat the unsalted butter and granulated sugar together until pale and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, alternating with the milk. Stir gently until the batter is smooth.
- Pour the batter into prepared pans and bake for 28 to 34 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- Once cooled, layer the cakes with raspberry jam and mascarpone.
- Finish with a sprinkle of fresh raspberries and crushed pistachios, or serve as is.
Notes
This cake can be made a day or two in advance. Store properly and layer with jam and mascarpone when ready to serve.