Easy Pistachio Raspberry Cake

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

5 from 1 vote

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

Prep Time50

Cook Time40

Total Time1 30

Course: Dessert

Cuisine: European

Servings:

Calories: 275kcal

Author: Ninon Michels

Equipment

8-inch Springform Pan
Hand Mixer
Food Processor

Ingredients

For the pistachio raspberry cake:

1 cup shelled unsalted raw pistachios plus ¼ cup (30 g), roughly chopped, to decorate
⅓ cup unsalted butter, soft at room temperature
¾ heaping cup granulated sugar
½ teaspoon pistachio extract optional
¼ teaspoon fine sea salt
6 free-range eggs whites only
⅔ cup all-purpose flour
2 teaspoons baking powder one packet
2 generous cups fresh raspberries 1 cup (130 g) for the batter + 1 heaping cup (170 g) to add on top

For the soaking syrup:

½ cup water
¼ cup honey (can be substituted with granulated sugar)

US Customary - Metric

Instructions

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.
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. 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 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.
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 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. Pour the other half of the batter and spread evenly with a spatula to cover the raspberries
Bake in the oven for 35-40 minutes or until risen, golden brown, and cooked through. 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.
Evenly pour the soaking syrup onto the cake. Let the cake cool down completely before assembling.
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!

Nutrition