Description
A delightful dessert combining the nutty flavor of pistachios with the sweet-tartness of raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 3 large Eggs
- 1 cup Milk
- 1/2 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 cup Ground Pistachios
- 1 cup Fresh or Frozen Raspberries
- 1/4 cup Sugar (for filling)
- 2 tbsp Water
- 1 tsp Gelatin (optional)
- 1 cup Unsalted Butter, softened
- 4 cups Confectioner’s Sugar
- 1/4 cup Pistachio Paste
- 2 tbsp Heavy Cream (or as needed)
- 1 tsp Vanilla Extract (for frosting)
- 1 cup Fresh Raspberries (for topping)
- 1/4 cup Toasted Pistachios, chopped
- Mint Leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the eggs, milk, oil, vanilla extract, and ground pistachios until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely.
- For the Raspberry Filling: Combine raspberries, sugar, and water in a saucepan. Cook over medium heat until the raspberries break down into a thick sauce. If you are using gelatin, dissolve it in warm water, and stir it into the raspberry mixture. Let it cool slightly.
- For the Pistachio Frosting: In a mixing bowl, beat the butter until light and fluffy. Gradually add the confectioner’s sugar, pistachio paste, cream, and vanilla extract. Beat until smooth and creamy, adjusting the consistency with more cream if needed.
- To Assemble the Cake: Place one cooled cake layer on a serving plate. Spread raspberry filling over the top. Place the second layer on top and spread frosting in between the layers. Cover the entire cake with frosting, smoothing it with an offset spatula.
- Garnish with fresh raspberries, toasted pistachios, and mint leaves. Chill the cake for at least 30 minutes before slicing and serving.
Notes
Ensure ingredients are at room temperature for best results. Adjust sweetness of filling to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, pistachio, raspberry, layer cake