Description
Delightful Pistachio Raspberry Cake emerges as a sweet symphony of nutty richness and fruity brightness. Gentle layers of moist pistachio sponge adorned with fresh raspberries promise pure culinary bliss you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
Flour and Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup pistachio flour (or finely ground pistachios)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Liquid and Fruit Ingredients:
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or frozen, thawed)
Instructions
- Preheat the oven to 350F (175C) and prepare two 8-inch round cake pans by greasing and flouring them thoroughly.
- Combine dry ingredients in a medium bowl, whisking flour, pistachio flour, baking powder, and salt until well integrated.
- Cream butter and sugar in a large mixing bowl until the mixture becomes light and airy, creating a smooth base.
- Incorporate eggs individually, ensuring complete blending after each addition, then mix in vanilla extract for enhanced flavor.
- Gradually incorporate dry ingredients into the butter mixture, alternating with milk to maintain a silky smooth batter consistency.
- Delicately fold fresh raspberries into the batter, taking care to minimize crushing and preserve their structural integrity.
- Distribute batter evenly between prepared cake pans, smoothing the surfaces for uniform baking.
- Bake for 25-30 minutes at 350F, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Create raspberry syrup by simmering raspberries, sugar, and water over medium heat for 5-7 minutes, mashing fruits during cooking.
- Strain the syrup to remove seeds and allow to cool completely at room temperature.
- Whip heavy cream and powdered sugar until stiff peaks form, creating a stable cream base.
- Gently incorporate pistachio butter and vanilla extract into the whipped cream, ensuring smooth integration.
- Slice each cake horizontally to create four distinct layers for intricate assembly.
- Position the bottom layer on a serving plate, drizzling with raspberry syrup and spreading pistachio cream filling.
- Continue layering cake, syrup, and cream, repeating the process until all layers are stacked.
- Embellish the cake’s surface with fresh raspberries, crushed pistachios, and a light dusting of powdered sugar.
- Refrigerate the cake for optimal texture and flavor development before serving.
Notes
- Protect raspberries from crushing by gently folding them into the batter using a light, folding motion to maintain their delicate shape and prevent color bleeding.
- Customize the cake’s texture by adjusting the moisture level with extra milk for a softer crumb or less milk for a denser cake.
- Make the cake gluten-free by substituting all-purpose flour with almond flour or a gluten-free flour blend, ensuring the same rich, nutty flavor profile.
- Control the sweetness by reducing sugar in the syrup and cream filling, or use alternative sweeteners like honey or maple syrup for a more complex taste.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 269 kcal
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 93 mg