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Deliciously Moist Pistachio Raspberry Cake

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A beautifully moist cake featuring nutty pistachios and fresh raspberries, topped with a light mascarpone buttercream.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup finely ground pistachio meal (Raw unsalted pistachios)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup whole milk or buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1 cup fresh raspberries, tossed in flour
  • 1 cup mascarpone cheese, slightly cold
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat oven and bring all ingredients to room temperature.
  2. Line cake pans with parchment and coat with butter or oil.
  3. Cream butter and sugar until pale and fluffy.
  4. Add eggs one at a time, along with vanilla and almond extract.
  5. In a separate bowl, whisk together flour, pistachio meal, baking powder, and salt.
  6. Gradually add the dry ingredients alternating with milk to the butter mixture.
  7. Fold in floured raspberries gently.
  8. Bake until the centers spring back when touched, then cool layers completely.
  9. While cooling, whip mascarpone with powdered sugar and cream until smooth.
  10. Assemble the cake and chill for 20-30 minutes before serving.

Notes

This cake stores well; unfrosted layers can be kept at room temperature for up to 24 hours, or frozen for 2 months. Refrigerate frosted cake for up to 4 days.

Nutrition

Find it online: https://voxrecipes.com/pistachio-raspberry-cake/