Go Back
–+ servings
Heavenly Pistachio Raspberry Cake

Heavenly Pistachio Raspberry Cake: A Festive Delight to Savor

Experience the delightful flavors of the Heavenly Pistachio Raspberry Cake—a vibrant dessert perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Pistachios Grind finely for better integration.
  • 1 cup All-Purpose Flour Can use gluten-free flour.
  • 2 teaspoons Baking Powder Ensure freshness.
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Substitute with vegan butter if desired.
  • 1 cup Granulated Sugar Coconut sugar can be used.
  • 3 large Eggs Consider flax eggs as a substitute.
  • 1 teaspoon Vanilla Extract Use pure extract.
  • 1/2 teaspoon Almond Extract Can be omitted.
  • 1/2 cup Buttermilk Can be substituted with milk-vinegar mixture.
  • 1 drop Green Food Coloring Optional for color.
For the Raspberry Filling
  • 2 cups Fresh or Frozen Raspberries Thaw if frozen.
  • 1/2 cup Sugar Adjust to taste.
  • 2 tablespoons Cornstarch
  • 1 tablespoon Lemon Juice
  • 1/2 cup Mascarpone Cheese Cream cheese can be substituted.
  • 1/4 cup Powdered Sugar
  • 1 cup Whipped Cream Lightens the filling.

Equipment

  • Oven
  • 8-inch round cake pans
  • food processor
  • mixing bowls
  • electric mixer
  • saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans.
  2. In a food processor, pulse unsalted pistachios until finely ground.
  3. In a large bowl, whisk together flour, baking powder, salt, and ground pistachios.
  4. Beat together butter and sugar until light and fluffy.
  5. Add eggs one at a time, then mix in extracts until smooth.
  6. Gradually mix in dry ingredients and buttermilk, being careful not to overmix.
  7. Divide batter between pans and bake for 25-30 minutes until golden.
  8. Combine raspberries, sugar, cornstarch, and lemon juice in a saucepan and cook until thickened.
  9. Beat mascarpone, powdered sugar, and vanilla until smooth; fold in whipped cream.
  10. Assemble the cake by layering cream and raspberry fillings between cooled layers.
  11. Garnish with whipped cream and chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is at room temperature for the best results. Store in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!