Description
A delicious layer cake made with pistachios and raspberries, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups raw unsalted pistachios (shelled)
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup whole milk, room temperature
- Green food coloring (optional)
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/2 cups fresh raspberries
- 1/2 cup chopped pistachios
Instructions
- Pulse pistachios in a food processor until finely ground, then sift to remove larger bits.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pistachio flour.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and almond extract.
- Alternate adding dry ingredients and milk to the butter mixture. Add green coloring if desired.
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. Divide and pour in the batter.
- Bake for 25–30 minutes or until a toothpick comes out clean. Cool on wire racks.
- Beat cream cheese until smooth. Add powdered sugar and vanilla. Slowly whip in cream until stiff.
- Place one cake layer on a plate. Spread frosting and add raspberries. Repeat with the second layer.
- Top with more raspberries and chopped pistachios. Dust with powdered sugar if desired.
- Chill the assembled cake for at least 30 minutes before serving for best results.
Notes
- For a more vibrant color, feel free to add more green food coloring.
- Chilling the cake helps the layers set properly and makes for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg