Easy Pistachio Raspberry Cake

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 honey syrup for extra moisture, while fresh raspberries add a zesty pop inside and out.

Why you’ll love this recipe

• So easy to make! No need to spend hours in the kitchen making a layer cake or using elaborate piping techniques and crazy baking skills. Here at Nim Pairings, we like flavorful simple desserts made with simple steps!
• No pistachio pudding mix – only raw, natural, ground pistachio for a bold authentic taste.
• Texture & balance: This pistachio raspberry cake is incredibly moist, thanks to a honey syrup glaze that soaks right in. The coarser chunks of pistachio add some crunch, and the tartness of the raspberries perfectly balances the nuttiness of the pistachio. For more syrup-glazed cakes, be sure to check out my Buttery Lemon Bundt Cake with Lemon Syrup Glaze!

The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

• Unsalted raw pistachios – you can buy them already shelled to gain some time. Buy extra to make Fennel Salad With Orange, Feta, And Pistachios.
• Fresh raspberries – will be used in two textures: cooked inside the cake and raw on top. If you have some leftover raspberries, use them to make my Raspberry Muffins with Lemon Streusel Topping!
• Granulated sugar – cane sugar is a great substitute and brings a subtle caramel flavor.
• Unsalted butter ) – choose cultured unsalted butter for a deeper buttery taste. Much tastier!
• Honey (for the soaking syrup) – to sweeten the syrup with its complex flavor. Honey can easily be replaced by granulated or cane sugar if you don’t have it on hand.

How to make Pistachio Raspberry Cake?

Step 1. Make the honey-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 (Image 1). Then, grease the pan. Preheat the oven to 350°F (180°C) and generously grease an 8-inch (20 cm) springform pan with soft room-temperature butter (Image 2).

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.

Step 2. Ground the pistachios. Pulse the pistachios in a food processor until ground up into fine crumbs. It is okay if some pistachio pieces are coarser as they add a little crunch and texture. Set aside (Images 3 & 4).

Step 3. Whisk butter, sugar, and pistachios. 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 the butter and sugar until pale and fluffy, about 3 minutes (Images 5 & 6). Add the ground pistachio, optional pistachio extract, and salt, and whisk for one more minute. This should result in a wet sand-like mixture (Images 7 & 8).

Step 4. Incorporate the whipped egg whites. In a separate bowl, beat the egg whites on medium-high speed until firm (Images 9 & 10). 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 (Images 11 & 12).

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

Step 5. Sift together all-purpose flour and baking powder and gently fold in until well combined (Images 13 & 14).

Step 6. Transfer the batter to the pan. Start by transferring half of the batter to the greased springform pan. Layer one cup (130 g) of fresh raspberries on top, making sure to leave an ½ inch (1 cm) border around the edges – this prevents the baked raspberries from spilling out of the cake while cooking (Image 15). Pour the other half of the batter and spread evenly with a spatula to cover the raspberries (Image 16).

Step 7. 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 (Images 17 & 18).

Step 8. Soak the cake. Using the same saucepan you made the syrup in or a beaker, evenly pour the soaking syrup onto the cake (try to maintain a regular stream). Let the cake cool down completely before assembling (Image 19).

Step 9. 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 (Image 20), dust with optional powdered sugar and it is ready to serve!

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