This Pistachio Raspberry Cake is a pistachio lover’s dream! It’s light, airy, and packed with real ground pistachios for a nutty crunch. The cake soaks up a sweet syrup for extra moisture, while fresh raspberries add a zesty pop inside and out.

raspberry pistachio cake with a slice on a cake server and spoons on the side


Why you’ll love this recipe

  • No pistachio pudding mix – only raw, natural, ground pistachio for a bold authentic taste.
  • Texture: this pistachio raspberry cake is super moist thanks to a soaking syrup glaze, with coarser chunks of pistachio creating the yummiest texture.
  • Balance: the acidity of the raspberries balances the nuttiness of the pistachio. A great summer flavor combo.
  • This cake is easy to make! No need to spend hours in the kitchen making a layer cake or using elaborate piping techniques and crazy baking skills. Only simple steps!

raw pistachios, fresh raspberries, soft butter, sugar, flour, eggs, pistachio extract, honey and salt

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The ingredients you’ll need

  • Unsalted raw pistachios – you can buy them already shelled to gain some time or remove the shells while chatting with someone you love (watching a Youtube video works too!)
  • Fresh raspberries – will be used in two textures: cooked inside the cake and raw on top.
  • Granulated sugar – cane sugar works too and brings a subtle caramel flavor.
  • Free-range eggs (whites only) – at room temperature, to create a light and soft texture.
  • Unsalted butter – for a delightful buttery touch.
  • All-purpose flour – helps the cake hold together nicely.
  • Baking powder – ensures that the cake is well-risen and fluffy.
  • Pistachio extract (optional) – helps enhance the pistachio flavor even more.
  • Fine sea salt – to help bring out the flavors of this cake.
  • Honey (for the soaking syrup) – to sweeten the syrup with its complex flavor. Honey can easily be replaced by granulated sugar if you don’t have it on hand.

close-up of fresh raspberries

How to make Pistachio Raspberry Cake?

Start by making the soaking syrup:

  • Add honey and water to a small saucepan and bring to a gentle boil. Continue cooking for 5 minutes while stirring from time to time, until slightly thickened and sticky.
  • Set aside to cool down.

Make the cake batter:

  • Preheat the oven to 350°F (180°C) and generously grease an 8-inch (20 cm) springform pan with soft room-temperature butter.

Note: If you do not have a springform pan, line the bottom of an 8-inch (20 cm) round pan with parchment paper (cut into a round shape), then grease the sides of the pan.

round cake pan greased with butter

Ground the pistachios:

  • Pulse the pistachios in a food processor until ground up into fine crumbs, about 4 minutes. It is okay if some pistachio pieces are coarser as it gives a little crunch and texture to the cake.
  • Set aside.

  • In a large mixing bowl, add soft room-temperature butter and granulated sugar.
  • Using a stand mixer fitted with a paddle attachment (see picture), or a hand mixer fitted with a double beater, cream together the butter and sugar until pale and fluffy, about 3 minutes.
  • Add the ground pistachio, optional pistachio extract, and salt, and whisk for one more minute. This should result in a wet sand-like mixture.

  • In a separate bowl, beat the egg whites on medium-high speed until firm.
  • Using a spatula, gently fold the egg whites with the pistachio mixture: fold about a third of the egg whites into the batter. Stir it around to lighten the batter and loosen it up. Repeat the process with the two other thirds, until combined and foamy.

Note: It’s important that your eggs are at room temperature, it ensures good coagulation and guarantees a light and fluffy cake batter. If you forgot to take the eggs out of the fridge, place them in warm water for 10-15 minutes before using them.


  • Sift together all-purpose flour and baking powder and gently fold in until well combined. 

  • Transfer half of the batter to the greased springform pan.
  • Layer one cup (130 g) of fresh raspberries on top, making sure to leave a ½ inch (1 cm) border around the edges (this prevents the baked raspberries from spilling out of the cake while cooking).
  • Pour the other half of the batter and spread evenly with a spatula to cover the raspberries.

Bake the cake:

  • Bake in the oven for 35-40 minutes or until risen, golden brown, and cooked through (an inserted toothpick should come out with moist crumbs). If the top of the cake starts browning too quickly, cover it with aluminum foil and continue baking until done.
  • Let the cake cool down for 10 minutes in the pan, then remove from the pan and transfer to a cooling rack.

  • Meanwhile, roughly chop about ¼ cup (30 g) of pistachio. They will be used to add on top of the cake.

Soak the cake:

For maximum absorption of the syrup, the cake should still be warm.

  • Using the same saucepan you made the syrup in or a beaker, evenly pour the soaking syrup onto the cake.
  • Don’t hesitate to take your time and try to maintain a regular stream of soaking syrup.
  • Let the cake cool down completely before assembling.

Add the toppings:

  • Add a heaping cup (150 g) of fresh raspberries on top of the cake, leaving a 2-inch (5 cm) border for the chopped pistachios.
  • Sprinkle the chopped pistachios around the edges, dust with optional powdered sugar and it is ready to serve!

pistachio raspberry cake with a cake server and spoons on the side

Nim Keys – Useful Tips

  1. Pistachios: I used unsalted raw, shelled pistachios. You can use roasted or raw (not roasted) pistachios, whichever you prefer.
  2. Using ingredients at room temperature helps the ingredients coagulate and the batter to develop nicely when baking. This recipe calls for soft room-temperature butter, therefore make sure to take it out of the fridge in advance.
  3. Gently folding the egg whites prevents their structure from breaking. Take your time and do not stir too vigorously to get the foamiest batter.
  4. Cake pan: the proportions in this recipe are made for an 8-inch (20 cm) springform or round cake pan. Alternatively, you can use a 7-inch (18 cm) square cake pan.
  5. Pouring the soaking syrup when the cake is still warm allows for better absorption of the syrup, therefore making the cake moister!

close-up of a pistachio raspberry cake with a slice missing

eye-level slice of pistachio raspberry cake

Recipe FAQs

How long does this Pistachio Raspberry Cake keep?

Cover the cake with cling film and keep it for up to 3 days on the counter.

I don’t like honey, what can I substitute it with for the soaking syrup?

Use the same quantity of granulated sugar and follow the instructions. You’ll be good to go!

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pistachio raspberry cake with a cake server and spoons on the side

Easy Pistachio Raspberry Cake

5 from 1 vote
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Prep Time : 50 minutes
Cook Time : 40 minutes
Total Time : 1 hour 30 minutes
Servings : 8
This Pistachio Raspberry Cake is a pistachio lover's dream! It's light, airy, and packed with real ground pistachios for a nutty crunch. The cake soaks up a sweet syrup for extra moisture, while fresh raspberries add a zesty pop inside and out.

INGREDIENTS
 

For the pistachio raspberry cake:

  • 1 cup (130 g) shelled unsalted raw pistachios plus ¼ cup (30 g), chopped, to add on top
  • cup (80 g) unsalted butter, soft at room temperature
  • ¾ heaping cup (160 g) granulated sugar
  • ½ teaspoon pistachio extract optional
  • ¼ teaspoon fine sea salt
  • 6 free-range eggs whites only
  • cup (80 g) all-purpose flour
  • 2 teaspoons (10 g) baking powder one packet
  • 2 generous cups (200 g) fresh raspberries 1 cup (130 g) for the batter + 1 heaping cup (170 g) to add on top

For the soaking syrup:

  • ½ cup (120 ml) water
  • ¼ cup (60 g) honey (can be substituted with granulated sugar)

INSTRUCTIONS

Prepare the soaking syrup:

  • Add honey and water to a small saucepan and bring to a gentle boil. Continue cooking for 5 minutes while stirring from time to time, until slightly thickened and sticky.
  • Set aside to cool down.

Make the pistachio raspberry cake batter:

  • Preheat the oven to 350°F (180°C) and generously grease an 8-inch (20 cm) springform pan with soft, room-temperature butter.
  • Pulse the pistachios in a food processor until ground up into fine crumbs, about 4 minutes. Set aside.
  • In a large mixing bowl, add soft room-temperature butter and granulated sugar. Using a stand mixer fitted with a paddle attachment, or a hand mixer fitted with a double beater, cream together the butter and sugar until pale and fluffy, about 3 minutes. Add the ground pistachio, optional pistachio extract, and salt. Whisk for one more minute, until wet sand-like.
  • In a separate bowl, beat the egg whites on medium-high speed until firm.
  • Using a spatula, gently fold the egg whites with the pistachio mixture: fold about a third of the egg whites into the batter. Stir it around to lighten the batter and loosen it up. Repeat the process with the two other thirds, until combined and foamy.
  • Sift together all-purpose flour and baking powder and gently fold in until well combined. 
  • Transfer half of the batter to the greased cake pan.
  • Layer one cup (130 g) of fresh raspberries on top, making sure to leave a ½ inch (1 cm) border around the edges.
  • Pour the other half of the batter and spread evenly with a spatula to cover the raspberries.

Bake the cake:

  • Bake in the oven for 35-40 minutes or until risen, golden brown, and cooked through (an inserted toothpick should come out with moist crumbs). If the top of the cake starts browning too quickly, cover it with aluminum foil and continue baking until done.
  • Let the cake cool down for 10 minutes in the pan, then remove from the pan and transfer to a cooling rack.
  • Meanwhile, roughly chop about ¼ cup (30 g) of pistachio and set aside.

Soak the cake:

  • Using the same saucepan you made the syrup in or a beaker, evenly pour the soaking syrup onto the warm cake.
  • Let the cake cool down completely.

Add the toppings:

  • Add a heaping cup (150 g) of fresh raspberries on top of the cake, leaving a 2-inch (5 cm) border for the chopped pistachios.
  • Sprinkle the chopped pistachios around the edges, dust with optional powdered sugar and it is ready to serve!

NOTES

  • Pistachios: I used unsalted raw, shelled pistachios. You can use roasted or raw (not roasted) pistachios, whichever you prefer.
  • Using ingredients at room temperature helps the ingredients coagulate and the batter to develop nicely when baking. This recipe calls for soft room-temperature butter, therefore make sure to take it out of the fridge in advance.
  • Gently folding the egg whites prevent their structure from breaking. Take your time and do not stir too vigorously to get the foamiest batter.
  • Cake pan: the proportions in this recipe are made for an 8-inch (20 cm) springform pan. If you do not have a springform pan, line the bottom of an 8-inch round cake pan with parchment paper (cut into a round shape), then grease the sides of the pan. Alternatively, you can also use a 7-inch (18 cm) square cake pan. 
  • Pouring the soaking syrup when the cake is still warm allows for better absorption of the syrup, therefore making the cake moister!
Calories: 275kcalCarbohydrates: 22gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 143mgSodium: 229mgPotassium: 221mgFiber: 2gSugar: 10gVitamin A: 454IUVitamin C: 1mgCalcium: 99mgIron: 2mg
Course Dessert
Cuisine European
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 1 vote

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