When it comes to desserts that are both elegant and full of flavor, Pistachio Raspberry Cake is a showstopper. This cake offers a perfect combination of nutty pistachios and the bright, tart sweetness of raspberries. Whether you're preparing for a special occasion, a holiday celebration, or simply treating yourself, this cake is sure to impress.

The pistachio flavor is rich and earthy, with a slight crunch that pairs beautifully with the juicy, vibrant raspberries. The cake is soft, moist, and loaded with flavor, while the raspberry compote adds a touch of fruity sweetness that complements the cake's nuttiness. To finish it off, a creamy pistachio frosting seals the deal, making each bite an unforgettable experience.

This Pistachio Raspberry Cake is not only visually stunning but also incredibly delicious. Whether you're a pistachio lover or a raspberry enthusiast, this cake is a perfect balance of both!

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Ingredients (Makes 1 cake, serves 8-10)

For the Pistachio Cake:

• 1 ½ cups (180g) unsalted pistachios, shelled and lightly toasted
• 2 cups (240g) all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120g) whole milk
• ¼ cup (60g) sour cream
• ½ teaspoon almond extract (optional, for extra depth of flavor)

For the Raspberry Compote:

• 2 cups (250g) fresh raspberries (or frozen, thawed)
• ¼ cup (50g) granulated sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

For the Pistachio Frosting:

• 1 cup (240g) unsalted butter, softened
• ¼ cup (30g) pistachio paste (or finely ground pistachios)
• 3-4 cups (360g-480g) powdered sugar, sifted
• 2-3 tablespoon heavy cream (or milk)
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

Step 1: Prepare the Pistachio Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
2. In a food processor, pulse the toasted pistachios until finely ground but not powdered. You should have about 1 cup of finely ground pistachios.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and almond extract (if using), and mix until combined.
6. Gradually add the dry ingredients to the butter mixture in alternating batches with the milk and sour cream, beginning and ending with the dry ingredients. Stir in the ground pistachios.
7. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Raspberry Compote

1. In a medium saucepan, combine the raspberries, sugar, lemon juice, and vanilla extract.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes. If you prefer a smoother compote, you can mash the berries with a spoon.
3. Remove from heat and let the compote cool to room temperature. It will thicken more as it cools.

Step 3: Make the Pistachio Frosting

1. In a large bowl, beat the butter with an electric mixer until smooth and creamy.
2. Add the pistachio paste or ground pistachios and beat until combined.
3. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Adjust the amount of sugar depending on your desired frosting consistency.
4. Add the vanilla extract, heavy cream, and a pinch of salt. Beat the frosting until light and fluffy, about 3-4 minutes.

Step 4: Assemble the Cake

1. Once the cakes have cooled completely, place one layer of the cake on a serving platter.
2. Spread a generous layer of raspberry compote over the cake layer, followed by a thick layer of pistachio frosting.
3. Place the second cake layer on top and repeat the process—spread the remaining raspberry compote and frosting on top of the cake.
4. For a decorative touch, sprinkle the top with crushed pistachios or whole raspberries for a pop of color and texture.

Step 5: Serve and Enjoy

5. Let the cake set for about 30 minutes before serving to allow the frosting to firm up slightly.
6. Slice and serve, enjoying the delightful combination of nutty, sweet, and tart flavors in every bite!

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Nutritional Information (Per Serving, 1 Slice)

• Calories: ~410 kcal
• Carbohydrates: 50g
• Protein: 5g
• Fat: 22g
• Fiber: 2g
• Sugar: 30g

(Nutritional values may vary depending on ingredient choices and portion sizes.)

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Tips & Tricks for the Perfect Pistachio Raspberry Cake

🔥 Toast the Pistachios – Toasting the pistachios before using them in the cake gives them a deeper, richer flavor. Just toast them in a dry skillet over low heat for 5-7 minutes until fragrant.
🔥 Make it Ahead – This cake can be made ahead of time! You can bake the cakes and store them in an airtight container for up to 2 days. Frost the cake just before serving.
🔥 Adjust the Frosting Consistency – If you find the frosting too thick, add a little more heavy cream. If it’s too thin, add more powdered sugar until you reach your desired consistency.
🔥 Use Frozen Raspberries – If fresh raspberries aren’t available, you can use frozen raspberries for the compote. Just make sure to thaw and drain them before cooking to avoid excess moisture in the compote.
🔥 Add More Flavor – For extra depth, you can add a touch of orange zest or lemon zest to the cake batter or frosting.
🔥 Decorate Your Cake – For a fun twist, you can add a few white chocolate shavings, chopped pistachios, or a dusting of powdered sugar on top for a beautiful presentation.

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Why You’ll Love This Pistachio Raspberry Cake

✔️ Flavors that Pop – The combination of pistachio and raspberry is a match made in dessert heaven. Nutty and fruity, this cake delivers on every level.
✔️ Elegant & Beautiful – Perfect for special occasions, this cake is not only delicious but also visually stunning.
✔️ Moist & Flavorful – Thanks to the addition of sour cream and the pistachio paste, this cake is incredibly moist and full of flavor in every bite.
✔️ Impressive & Fun to Make – Whether you're a beginner or an experienced baker, this cake is fun to make and always turns out impressively.
✔️ Versatile – While this cake is great as-is, you can experiment with different berries or even add a layer of whipped cream between the cake layers for extra richness.