Description
This Raspberry Pistachio Cake is where rich holiday flavor meets stunning Valentine’s color. Moist, nutty cake infused with pistachio is topped with a tangy raspberry glaze and a sprinkle of chopped pistachios—giving you that dreamy red-and-green contrast that’s as gorgeous as it is delicious. A total showstopper for brunch, dessert, or gifting.
Ingredients
For the cake:
1 cup shelled pistachios (unsalted)
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
½ cup plain Greek yogurt
¼ cup milk
For the glaze:
½ cup fresh raspberries
1 cup powdered sugar
1–2 tbsp lemon juice or milk
For topping:
¼ cup chopped pistachios
Extra raspberries (optional)
Instructions
Preheat Oven: 350°F (175°C). Grease and line a loaf or round cake pan.
Grind Pistachios: Pulse pistachios in a food processor until finely ground (not paste).
Make Batter: Cream butter and sugar. Add eggs one at a time, then vanilla. Mix in yogurt. Combine flour, baking powder, salt, and ground pistachios, then add dry mixture to wet alternately with milk.
Bake: Pour into pan and bake 40–45 mins or until a toothpick comes out clean. Cool completely.
Glaze: Mash raspberries and mix with powdered sugar and lemon juice until pourable. Drizzle over cooled cake.
Finish: Top with chopped pistachios and extra berries if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 340 Per Slice
- Fat: 18g Per Slice
- Carbohydrates: 35g Per Slice
- Protein: 6g Per Slice