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Raspberry Delight Pistachio Cake Extravaganza Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Raspberry Delight Pistachio Cake Extravaganza is a moist and flavorful dessert featuring ground pistachios folded into a tender cake batter, layered with a luscious raspberry-infused frosting. Fresh raspberries throughout the batter and as a garnish add bursts of fruity brightness, while chopped pistachios provide a delightful crunch. Perfect for celebrations or a special treat, this cake combines nutty richness with vibrant berry flavor in a beautifully decorated two-layer cake.

Ingredients

Scale

Cake Ingredients

  • 1 cup unsalted pistachios (shelled)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup fresh raspberries (for folding into the batter)

Frosting Ingredients

  • 1/2 cup fresh raspberries (mashed)
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (or more as needed for consistency)

Garnish

  • Chopped pistachios
  • Fresh raspberries

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Grind the Pistachios: Using a food processor, pulse the unsalted pistachios until finely ground but not turned into powder. Set aside this pistachio meal for the batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground pistachios to evenly distribute the leavening and nuts.
  4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender crumb.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add flavor.
  6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the dairy (sour cream and milk) to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
  7. Fold in Raspberries: Gently fold in 1/2 cup of fresh raspberries to the batter, taking care not to crush them too much to maintain bursts of fruit in the cake.
  8. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Make the Raspberry Frosting: Mash 1/2 cup fresh raspberries with a fork or in a blender until smooth; strain to remove seeds if preferred. In a large bowl, beat softened butter and powdered sugar until light and fluffy. Add the mashed raspberries, vanilla extract, and heavy cream, beating until the frosting is smooth and spreadable. Adjust cream quantity to achieve desired consistency.
  10. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of raspberry frosting over the top. Layer the second cake on top and cover the entire cake with the remaining frosting, smoothing the sides and top.
  11. Garnish and Serve: Sprinkle chopped pistachios over the top of the cake and decorate with fresh raspberries. Serve and enjoy this delightful pistachio and raspberry treat.

Notes

  • For best results, use fresh pistachios and raspberries to enhance the cake’s natural flavors.
  • If fresh raspberries aren’t available, frozen raspberries can be used—thaw and drain excess liquid before folding into batter or making frosting.
  • The frosting can be made ahead and refrigerated; bring to room temperature and re-whip before frosting the cake.
  • Be gentle when folding in raspberries to avoid turning the batter pink and overly runny.
  • This cake can be stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.

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Find it online: https://myhomecookingtips.com/raspberry-delight-pistachio-cake-extravaganza-recipe/