Description
A delightful combination of creamy pistachio and tart raspberries, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk (dairy or non-dairy)
- 1/2 cup pistachio paste
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and grease and flour a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat the unsalted butter and sugar until light and fluffy.
- Mix in the eggs one at a time until well combined.
- Slowly add the milk and pistachio paste to the butter mixture.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Dust with powdered sugar or serve with whipped cream for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg