Description
This Pistachio Raspberry Dream Cake is a delightful blend of nutty pistachio, tart raspberries, and a luscious glaze, perfect for celebrations or a special treat. It’s surprisingly easy to make and guaranteed to impress with its vibrant colors and exquisite flavors.
Ingredients
Scale
- 200g (1 cup) All-Purpose Flour: Provides structure and a tender crumb.
- 200g (1 cup) Granulated Sugar: Adds sweetness and moisture.
- 2 tsp (8g) Baking Powder: Leavens the cake for a light texture.
- ½ tsp (2.5g) Salt: Enhances flavors and balances sweetness.
- 4 Large Eggs: Provide richness and bind ingredients.
- 120g (½ cup) Unsalted Butter, Melted: Adds moisture and buttery flavor.
- 120ml (½ cup) Whole Milk: Contributes to moisture and a smooth batter.
- 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the flavor profile.
- 50g (½ cup) Finely Ground Pistachios: Adds nutty flavor and green hue.
- 100g (3.5oz) Fresh Raspberries: Provides a burst of tartness.
- 150g (1 cup) Fresh Raspberries (for glaze): For a vibrant and flavorful glaze.
- 50g (⅓ cup) Pistachio Butter: Adds intense pistachio flavor to the glaze.
- 80g (⅔ cup) Powdered Sugar: Creates a smooth and glossy glaze.
- 30ml (2 tbsp) Heavy Cream: Adds richness to the glaze.
- Pinch of Salt (for glaze): Balances the sweetness of the glaze.
- 30g (¼ cup) Toasted Pistachio Halves, Chopped: Provides crunch and visual appeal.
Instructions
- Prepare Oven & Pans: Preheat to 175°C (350°F), grease pans, and add parchment.
- Combine Dry Ingredients: Whisk flour, sugar, baking powder, salt, and pistachios.
- Mix Wet Ingredients: Whisk eggs, butter, milk, and vanilla.
- Combine Wet & Dry: Gently stir wet into dry until just combined.
- Fold in Raspberries: Gently fold in 100g raspberries.
- Bake the Cakes: Divide batter, bake 22-25 minutes until toothpick comes out clean.
- Cool the Cakes: Cool in pans 10 minutes, then invert to cool completely.
- Prepare Raspberry Glaze: Blend 150g raspberries into a smooth purée and strain.
- Cook the Glaze: Combine raspberry purée, pistachio butter, powdered sugar, cream, and salt; cook until glossy.
- Assemble the Cake: Place one layer on a plate, glaze, top with second layer.
- Glaze & Garnish: Pour glaze over top, sprinkle with pistachios and raspberries.
- Set & Serve: Let set 15 minutes before slicing.
Notes
For best results, use room temperature eggs and cooled melted butter. Don’t overmix the batter to avoid a tough cake. Strain the raspberry puree for a smooth glaze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: cake,pistachio,raspberry,glaze,dessert,baking,celebration,birthday