Description
A delightful blend of nutty pistachios and tart raspberries come together in this unforgettable cake, perfect for special occasions.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup ground pistachios
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
- Granulated sugar (to taste)
- Lemon juice (to taste)
- Cornstarch (to thicken)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt in a bowl.
- Cream the softened unsalted butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and the optional almond extract.
- Add the flour mixture and buttermilk alternately, starting and ending with the flour.
- Evenly distribute the batter between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before turning onto wire racks.
- Combine fresh raspberries with granulated sugar, lemon juice, and cornstarch in a saucepan over medium heat, stirring until thickened. Let cool before using as filling.
Notes
Consider using ripe raspberries for enhanced color and sweetness in the filling. Let the cake cool completely before frosting.