Ingredients

1½ cups (180 g) all-purpose flour

1 cup (120 g) finely ground pistachios

1½ tsp baking powder

¼ tsp salt

½ cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

3 large eggs, room temperature

½ cup (120 ml) whole milk, room temperature

1 tsp vanilla extract

1½ cups (200 g) fresh raspberries, plus extra for garnish

For the frosting:

½ cup (115 g) unsalted butter, softened

2 cups (240 g) powdered sugar, sifted

¼ cup (60 g) fresh raspberry purée (strained)

½ tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350 °F (175 °C). Grease and flour a 9-inch (23 cm) round cake pan, then line the bottom with parchment paper.

Step 2: In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.

Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.

Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 5: With the mixer on low, alternately add the dry ingredients and milk in three additions, starting and ending with the dry ingredients. Mix until just combined.

Step 6: Gently fold in the fresh raspberries, taking care not to crush them.

Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 9: To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar while beating on low speed. Add the raspberry purée and vanilla extract, then increase the speed to medium and beat until fluffy.

Step 10: Once the cake is completely cool, spread the raspberry buttercream evenly over the top. Garnish with extra fresh raspberries and chopped pistachios if desired.

Tips & Variations

For a more intense pistachio flavor, toast the pistachios lightly before grinding.

If fresh raspberries aren’t available, frozen raspberries work well; just thaw and drain excess liquid before folding into the batter.

Add a splash of almond extract along with vanilla for a complementary nutty aroma.

Use a silicone spatula to gently fold in raspberries to avoid breaking them and turning the batter pink.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute ground almonds or walnuts if you prefer, though the flavor will vary. Make sure to grind the nuts finely to maintain the cake’s texture.

How do I make the raspberry purée for the frosting?

Simply blend fresh raspberries until smooth, then strain through a fine mesh sieve to remove seeds. Use the strained purée for a smooth, vibrant frosting.