Pistachio and Raspberry Cake – Recipe & Cooking Instructions

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Pistachio and Raspberry Cake – Recipe & Cooking Instructions

This pistachio and raspberry cake is a delightful and eye-catching dessert, both in flavor and presentation. The vibrant red raspberries not only add a beautiful visual contrast but also pack a punch of nutrients and natural energy, making this treat both indulgent and refreshing.

Servings: This recipe serves 4 to 6 people.

Ingredients

Pistachio and Raspberry Cake

 

  • 1½ cups unsalted butter, softened

  • 10 medium egg whites

  • 2½ cups powdered sugar

  • 1½ cups all-purpose flour

  • 1½ cups almond flour

  • 1 cup simple syrup (see below)

  • ¼ cup ground pistachios

For Garnish:

  • ½ cup fresh raspberries (or red berries)

  • ¼ cup chopped pistachios

How to Make Pistachio and Raspberry Cake

  1. Preheat your oven to 180°C (350°F).

  2. Prepare the cake pan: Grease it with a little butter, then dust lightly with flour. Shake out any excess.

  3. Brown the butter: In a saucepan, melt the butter over medium heat until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.

  4. Beat the egg whites: In a deep mixing bowl, beat the egg whites with an electric mixer until they start to foam. Gradually add the powdered sugar and continue beating until stiff peaks form.

  5. Combine dry ingredients: In another bowl, mix together the all-purpose flour, almond flour, and ground pistachios.

  6. Incorporate the ingredients: Gently fold the dry mixture into the browned butter using a wooden spoon or spatula. Stir just until combined.

  7. Fold in the egg whites: Add half of the beaten egg whites into the batter and gently fold using circular motions. Once partially combined, fold in the remaining egg whites carefully to keep the batter light and airy.

  8. Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

  9. Cool the cake: Remove from the oven and allow to cool slightly in the pan. Then transfer it to a wire rack to cool completely.

To Make the Syrup (Simple Syrup):

For every 2 cups of sugar, use 1 cup of water and a small squeeze of fresh lemon juice.

Bring to a boil, then let it simmer for about 10 minutes, then allow it to cool completely before using.

Final Touch:

  • Using a wooden skewer, poke holes gently across the surface of the cooled cake.

  • Pour the cooled syrup over the cake, letting it soak in.

Decoration & Serving:

  • Garnish the top of the cake with fresh raspberries and chopped pistachios.

  • Serve with a glass of fresh juice or a cup of coffee.

Enjoy your treat! (Sahtein!) 🍰☕💐

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