Description
A delightful cake blending nutty pistachios with tart raspberries, perfect for celebrations and cozy afternoons.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup ground pistachios (or pistachio meal)
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, ground pistachios, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar until fluffy in a separate bowl.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla and optional almond extract.
- Alternate adding the flour mixture and buttermilk, starting and ending with the flour.
- Evenly distribute the batter between the cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.
- Prepare the raspberry filling while the cakes cool.
Notes
Ensure butter and eggs are at room temperature for best results. Taste test the raspberry filling before layering to adjust sweetness if necessary.
