Description
A delightful dessert combining the nutty taste of pistachios with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup pistachio flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter (softened)
- 4 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, mix pistachio flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes. Let it cool.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Slice the cooled cake horizontally into two layers.
- Spread a layer of whipped cream on the bottom half and add half the raspberries.
- Place the second layer on top and cover the entire cake with remaining whipped cream.
- Decorate with the rest of the raspberries, mint leaves, and a dusting of powdered sugar.
- Refrigerate for 1 hour before serving.
Notes
Use fresh raspberries for the best flavor. Make sure your butter and eggs are at room temperature for better mixing. Can be made a day in advance and can also be frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, raspberry, pistachio, easy recipes