Description
A delicious pistachio raspberry cake that combines nutty flavors with tart berries.
Ingrédients
L'échelle
- 1 cup pistachio flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, mix pistachio flour, all-purpose flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and milk.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in raspberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake is best served fresh.
- You can substitute almond flour for a gluten-free option.
- Store leftovers in an airtight container.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 50mg
Mots-clés: pistachio raspberry cake, dessert, baking