Name: Pistachio Raspberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups All-purpose flour (or gluten-free flour for a gluten-free version); 2 teaspoons Baking powder; 1 teaspoon Baking soda; 1 teaspoon Salt; 1 cup Butter (unsalted, or vegan butter for dairy-free); 1.5 cups Granulated sugar (or brown sugar for a richer flavor); 3 large Eggs (or flaxseed meal and water for a vegan substitute); 1 teaspoon Vanilla extract (or almond extract); 0.5 teaspoon Almond extract (or omit for allergies); 1 cup Buttermilk (or milk mixed with vinegar or lemon juice); 1 cup Ground pistachios (or finely ground almonds or walnuts); 0.5 cups Raspberry jam (or fresh raspberries); 8 oz Cream cheese (or vegan cream cheese for dairy-free); 2 cups Powdered sugar; 0.5 cups Heavy cream (optional); 0.5 cups Crushed pistachios; 1 cup Fresh raspberries (or other berries)

Description

A moist cake highlighting bright nutty flavors balanced by tart raspberries, perfect for any occasion.

Ingredients

Scale

2 cups All-purpose flour (or gluten-free flour for a gluten-free version)
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Butter (unsalted, or vegan butter for dairy-free)
1.5 cups Granulated sugar (or brown sugar for a richer flavor)
3 large Eggs (or flaxseed meal and water for a vegan substitute)
1 teaspoon Vanilla extract (or almond extract)
0.5 teaspoon Almond extract (or omit for allergies)
1 cup Buttermilk (or milk mixed with vinegar or lemon juice)
1 cup Ground pistachios (or finely ground almonds or walnuts)
0.5 cups Raspberry jam (or fresh raspberries)
8 oz Cream cheese (or vegan cream cheese for dairy-free)
2 cups Powdered sugar
0.5 cups Heavy cream (optional)
0.5 cups Crushed pistachios
1 cup Fresh raspberries (or other berries)

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Instructions

Preheat the oven and prepare your baking pans.
In a mixing bowl, combine flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Incorporate the vanilla and almond extracts.
Gradually mix in the dry ingredients alternately with the buttermilk until just combined.
Fold in the ground pistachios.
Pour the batter into prepared pans and bake until a toothpick comes out clean.
Let the cake cool before frosting with cream cheese frosting made from cream cheese, powdered sugar, and heavy cream.
Top with raspberry jam and garnish with crushed pistachios and fresh raspberries.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Ensure the baking powder is fresh for best results.

Prep Time: 20
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 400mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg