Description
A delicious pistachio raspberry cake.
Ingredients
Scale
- 1 cup pistachio nuts
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a food processor, grind pistachio nuts until fine.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing well.
- In a separate bowl, combine flour, baking powder, salt, and ground pistachios.
- Gradually add dry ingredients to the wet mixture.
- Fold in raspberries gently.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store in an airtight container.
- Can be served with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pistachio raspberry cake