Easy & Elegant Raspberry Pistachio Cake: Your Go-To Recipe for Moist & Flavorful Baking

Discover the delightful balance of simplicity and elegance with this incredible Raspberry Pistachio Cake. It’s truly a quintessential snacking cake, reminiscent of the sophisticated yet approachable flavors and tender texture found in classic French financier cakes. This single-layer masterpiece is designed for stress-free baking, making it perfect for both novice bakers and seasoned pros looking for an impressive yet easy dessert.

This rich, buttery, and supremely moist cake is a celebration of contrasting yet harmonious flavors and textures. We prepare it using freshly made, homemade pistachio flour, which imparts an unparalleled nutty depth and a subtle, beautiful green hue. Each bite is generously studded with vibrant, tart raspberries that burst with flavor, cutting through the richness and adding a refreshing brightness. Today’s recipe is a carefully refined adaptation of a beloved reader favorite, the Blueberry Almond Tea Cake, ensuring a proven delicious outcome.

One-layer cakes hold a special place in my heart, especially when it comes to summer baking. They eliminate the complexities of stacking, leveling, and elaborate frosting, allowing you to focus purely on flavor and enjoyment. This approach embodies the relaxed spirit of summer, where simple pleasures reign supreme. Imagine a warm slice of this cake with a cup of tea on a lazy afternoon – pure bliss!

Why This Raspberry Pistachio Cake Will Become Your New Favorite

There are countless reasons to fall in love with this remarkable Raspberry Pistachio Cake. From its effortless preparation to its complex yet balanced flavor profile, every aspect is designed to deliver a truly memorable baking experience. Let’s delve into what makes this cake so special:

• Effortless Ease: Baking should be enjoyable, not intimidating. This cake champions simplicity. Its one-layer design eliminates the stress of intricate decorating, making it approachable for bakers of all skill levels. The batter comes together incredibly quickly and easily, primarily using the creaming method which is fundamental and satisfying. All you’ll need is a standard 8-inch cake pan and a stand mixer (or even a hand mixer works perfectly) to achieve a beautifully airy and consistent batter. This streamlined process means less time in the kitchen and more time enjoying the delicious results.
• Unforgettable Flavor: Prepare your taste buds for an exquisite journey. This cake is gloriously buttery, deeply flavorful, and incredibly rich without being heavy. The pairing of nutty pistachios and bright, tangy raspberries is a classic combination, celebrated for its perfect harmony. The pistachios offer a delicate, earthy sweetness, while the raspberries provide a refreshing tartness that cuts through the richness, creating an addictive balance. If you’re a fan of my Pistachio Thumbprint Cookies or Raspberry Pistachio Scones, you already know the magic of this flavor duo, and this cake elevates it further. It’s particularly irresistible when served slightly warm from the oven, as the aromas intensify and the texture becomes even more tender.
• Perfect Texture: Beyond flavor, texture is paramount in a great cake. This recipe utilizes the creaming method, where softened butter and sugar are beaten together until light and fluffy. This process incorporates air, resulting in a cake with a fine, even crumb. The star ingredient, homemade pistachio nut flour, plays a crucial role here, contributing to an exceptionally moist and tender crumb that practically melts in your mouth. To add another layer of textural delight, a sprinkle of raw sugar (like turbinado or demerara) on top of the batter before baking creates a beautifully crackly, slightly crunchy, and shiny golden top crust. It’s a subtle yet impactful detail that enhances the overall experience.
• Remarkable Versatility: While I have a soft spot for raspberries, this cake is wonderfully adaptable to your preferences and what’s in season. Feel free to experiment with other berries like blueberries, blackberries, or even pitted, halved cherries for a different yet equally delicious twist. The beauty of this recipe is that you can even use frozen berries, allowing you to enjoy this delightful cake any time of the year, regardless of seasonal availability. This makes it a perfect choice for impromptu baking. It’s an ideal companion for an afternoon tea, a casual snacking cake, or can be easily elevated for a special occasion. Simply dust it with powdered sugar, serve it alongside a generous helping of additional fresh berries, and a dollop of freshly whipped cream for an elegant dessert that will impress your guests.

Crafting Your Own Homemade Pistachio Flour for Superior Flavor

The secret to the exceptional flavor and texture of this cake lies in the homemade pistachio flour. Similar to creating your own almond or other nut flours, this process is surprisingly quick and rewarding, taking mere seconds to prepare. Making your own flour guarantees a fresher, more vibrant flavor and a beautiful, natural green hue in your baked goods that store-bought versions often lack.

To embark on this simple step, you’ll need shelled (and ideally, raw) pistachio meats and a robust food processor. While roasting pistachios before grinding can enhance their nutty flavor, for this recipe, raw pistachios help maintain that distinct, fresh green color and a more delicate taste. To save precious time and effort, I highly recommend purchasing already shelled pistachios; many grocery stores, including places like Trader Joe’s, offer them as an affordable and reliable source. For the most accurate and consistent results, especially in baking, I always advocate for utilizing a baking scale to measure your ingredients, including the pistachios.

How to Make Perfect Pistachio Flour: Begin by adding the shelled pistachios to your food processor, fitted with the blade attachment. The key is to pulse repeatedly in short bursts, rather than running the processor continuously. Continue this process until the pistachios are finely ground and achieve a texture similar to that of store-bought almond flour. It’s crucial to exercise caution and avoid over-processing. If you process for too long, the nuts will begin to release their natural oils, causing the mixture to clump together and eventually turn into pistachio butter (which, while delicious, is definitely not what we want for this cake!). Aim for a light, powdery consistency.

Expert Tip: Preventing Berries from Sinking in Your Cake Batter

One of the most common and frustrating baking challenges, particularly when working with fresh or frozen berries, is their tendency to sink to the bottom of the batter during baking. This often results in a cake with a dense, fruit-heavy bottom and a relatively plain top. Contrary to a widely held belief and a common baking myth, simply tossing berries in a small portion of flour has unfortunately been shown to make virtually no significant difference in preventing this issue.

However, we have a brilliant and simple solution to this ‘sinking berry’ dilemma, inspired by the culinary wisdom of Serious Eats. This ingenious technique involves adding the cake batter to the pan in two distinct stages. First, approximately half of the plain batter (without any added raspberries) is spread evenly into the prepared cake pan. Then, the tart, juicy raspberries are gently folded into the remaining half of the batter. This berry-infused batter is then carefully spread directly on top of the initial plain layer in the pan.

This simple yet highly effective method works wonders! The initial layer of plain batter creates a sturdy foundation, providing enough viscosity and structure to support the heavier, berry-laden batter above it. This prevents the raspberries from sinking to the very bottom during baking, ensuring an even distribution of fruit throughout every slice of your beautiful cake. I highly encourage you to try this genius tip not only with this Raspberry Pistachio Cake but also with your favorite muffin recipes or other fruit-filled baked goods, and prepare to be amazed by the consistent results!

Raspberry Pistachio Cake

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Yield: 8 Servings

Prep: 15 minutes minutes

Cook: 55 minutes minutes

Total: 1 hour hour 10 minutes minutes

This Raspberry Pistachio Cake, crafted with homemade pistachio flour and brimming with tart raspberries, epitomizes both simplicity and elegance! It’s a delightful single-layer cake with easy preparation and minimal garnishes. The flavor profile beautifully echoes that of classic French financier cakes, offering a rich and tender experience.

It’s perfect as a lovely afternoon tea accompaniment or a casual snacking cake. However, it can also be dressed up with a dusting of powdered sugar, additional fresh berries, and a generous dollop of lightly sweetened whipped cream for more formal occasions or a special treat. While truly at its best when served slightly warm from the oven or on the day it’s baked, any leftovers can be wrapped tightly in plastic wrap and stored at room temperature for a delicious treat for 2 to 3 days.

Equipment

• Magimix Food Processor
• KitchenAid 5 Qt. Artisan Stand Mixer
• 8-Inch Cake Pan

Ingredients

• ¾ cup (100g) shelled raw pistachios ground finely into flour (see recipe instructions)
• 1 cup (120g) unbleached all purpose flour
• 1¼ teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup (150g) granulated sugar
• 1 teaspoon fresh lemon zest
• 6 ounces (170g) unsalted butter softened
• 1½ teaspoons pure vanilla extract
• 3 large eggs room temperature
• 2 tablespoons (30 mL) whole or low-fat milk
• 6 ounces (170g) fresh raspberries or frozen
• 1 tablespoon (13g) turbinado or demerara sugar

For Serving:

• powdered sugar for dusting
• fresh raspberries (optional)

Instructions 

• Preheat your oven to 325°F (160°C) and position an oven rack in the center. Prepare an 8-inch cake pan (ensure it’s at least 2-inches deep) by generously greasing it with baking spray or softened butter. Line the bottom with a round of parchment paper (here’s an easy tutorial if you need it!), then grease over the parchment paper again for easy release. Set the prepared pan aside.
  
• Prepare the Pistachio Flour: Carefully place the shelled raw pistachios into a large food processor. With the blade attachment in place, pulse the pistachios repeatedly in short bursts until they are finely ground and resemble the texture of almond flour. It is essential not to over-process them, as the oils from the pistachios can release quickly, causing the mixture to become clumpy and turn into nut butter, which is not suitable for this cake.
  
• Once finely ground, transfer the homemade pistachio flour to a medium-sized mixing bowl. Add the unbleached all-purpose flour, baking powder, and kosher salt to the bowl. Whisk these dry ingredients thoroughly together until they are well combined and uniformly distributed. Set this mixture aside.
• In the bowl of a stand mixer, combine the granulated sugar and fresh lemon zest. Using your fingertips, rub the lemon zest into the sugar for about 1-2 minutes until the sugar becomes fragrant and slightly moist, indicating the lemon oils have been released. Add the softened unsalted butter to this mixture. Using the paddle attachment, cream the butter and sugar mixture on medium-high speed (setting 6) until it becomes noticeably light, fluffy, and pale in color, typically taking about 3 to 4 minutes. Incorporate the pure vanilla extract and beat until just combined. Remember to scrape down the sides of the bowl halfway through this process and as needed to ensure all ingredients are evenly incorporated. Reduce the mixer speed to medium (setting 4) and gradually add the large eggs, one at a time, beating well after each addition until fully incorporated. The mixture might appear slightly “broken” or curdled at this stage, which is normal. Scrape down the sides of the bowl again. On low speed, slowly add the prepared flour mixture in two separate additions, alternating with the milk. Continue mixing until the batter just comes together. Finally, use a spatula to scrape down the sides of the bowl and gently fold the batter a few times to ensure all ingredients are evenly mixed without overworking the gluten.
  
• Transfer approximately half of the prepared cake batter into your greased and parchment-paper lined 8-inch cake pan, spreading it evenly across the bottom. Next, gently fold the fresh or frozen raspberries into the remaining half of the batter. Don’t worry if some of the berries break slightly during this process, as it will still yield a delicious result. Carefully spoon this raspberry-infused batter over the first plain layer in the cake pan. Use a small offset spatula or the back of a spoon to gently smooth the top of the batter. Finish by sprinkling the turbinado (or Demerara) sugar evenly over the entire surface of the cake batter.

  Why This Method Works: This two-stage approach of dividing the batter and layering a plain portion at the bottom of the cake pan is a highly effective technique that critically prevents the denser raspberries from sinking to the bottom during baking, ensuring a beautiful, even distribution of fruit throughout your finished cake.

  
• Bake the cake in the preheated oven for 55 to 60 minutes, or until the top is beautifully golden brown and a wooden toothpick inserted into the very center of the cake comes out clean, indicating it’s fully baked. Once done, remove the cake from the oven and allow it to cool in its pan on a wire rack for about 10 to 15 minutes. This cooling period helps the cake to set and prevents it from crumbling. After the initial cooling, run a thin knife carefully along the sides of the cake pan to ensure the cake is completely released. Then, gently invert the cake onto the wire rack. Immediately flip it back right-side up onto the rack to continue cooling completely.
• For the best experience, serve the Raspberry Pistachio Cake either slightly warm (which enhances its tender texture and aroma) or at room temperature. Dust it lightly with confectioner’s sugar just before serving for a touch of elegance. You can also add extra fresh raspberries on the side, if desired, to further complement the cake’s vibrant fruit flavors.
• Storage: While this cake is undeniably at its peak when enjoyed slightly warm, fresh from the oven, or on the same day it is baked, any delicious leftovers can be preserved. Simply wrap the cooled cake tightly in plastic wrap to prevent it from drying out, and store it at room temperature for up to 2 to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze slices wrapped individually for up to a month. Bring to room temperature before serving for the best taste and texture.

Further Flavor Exploration & Variation Ideas:

• This cake is an incredibly adaptable recipe, providing a fantastic foundation for various flavor experiments! Feel free to customize it by substituting the pistachio flour with other delightful nut flours, such as the richer hazelnut flour or the more readily available almond flour. You can also explore different berry varieties – blueberries, blackberries, or even a mix of your favorites.
• When experimenting with other nut flours, consider enhancing their distinct profiles. For instance, if using almond flour, a touch of almond extract can beautifully amplify its flavor. Similarly, a hint of hazelnut extract can complement hazelnut flour. Beyond extracts, consider incorporating different citrus zests; orange zest offers a wonderful, sweeter alternative to lemon zest, or can be used in combination. For a stunning finish and added textural complexity, garnish the cake with finely crushed pistachios, elegant sliced almonds, or even a dusting of colorful edible flowers. It’s truly a wonderful canvas to unleash your creative baking spirit!

Serving: 1serving,
Calories: 519kcal,
Carbohydrates: 56g,
Protein: 10g,
Fat: 30g,
Saturated Fat: 13g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 11g,
Trans Fat: 1g,
Cholesterol: 108mg,
Sodium: 241mg,
Potassium: 324mg,
Fiber: 4g,
Sugar: 27g,
Vitamin A: 692IU,
Vitamin C: 7mg,
Calcium: 90mg,
Iron: 3mg

Course: Cakes and Cupcakes, Desserts, Fruit Desserts

Cuisine: American