Description
A delightful dessert combining the rich flavor of pistachios with the tartness of raspberries, perfect for any special 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 (for filling)
- 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 (for topping)
- Mint Leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix 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 among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the raspberry filling, combine raspberries, sugar, and water in a saucepan over medium heat, stirring until thick sauce forms. If using gelatin, dissolve in warm water and stir in. Let cool slightly.
- Prepare the frosting by beating butter until light and fluffy. Gradually add confectioner’s sugar, pistachio paste, cream, and vanilla extract, beating until smooth and creamy.
- Assemble the cake by placing one cooled layer on a serving plate. Spread raspberry filling over it, top with the second layer, and cover with frosting.
- Garnish with fresh raspberries, toasted pistachios, and mint leaves. Chill for at least 30 minutes before serving.
Notes
Ensure ingredients are at room temperature for a smoother batter. You can modify the fruits used in the filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Pistachio Cake, Raspberry Cake, Layer Cake, Dessert Recipe