Why make this recipe
If you are looking for a delicious and easy cake that mixes wonderful flavors, the Pistachio & Raspberry Sweet Cake is perfect for you. This cake combines the nutty taste of pistachios with the sweetness of fresh raspberries, making it a delightful treat for any occasion.
How to make Pistachio & Raspberry Sweet Cake
Ingredients :
- 120 g of flour
- 100 g of sugar
- 2 eggs
- 100 g of melted butter
- 1 plain yogurt (125 g)
- 60 g of pistachio powder (or finely blended pistachios)
- 1 teaspoon of vanilla extract
- 1/2 packet of baking powder
- 1 pinch of salt
- 100 g of fresh or frozen raspberries
- 80 g of white chocolate (for icing, optional)
- 30 ml of cream (for icing, optional)
- Fresh raspberries (for decoration)
- Chopped pistachios (for decoration)
- Icing sugar (optional, for decoration)
Directions:
- Preheat the oven to 170°C (fan oven).
- In a bowl, whisk the eggs with the sugar until the mixture turns pale.
- Add the yogurt, melted butter, and vanilla, then mix in the pistachio powder.
- Gently fold in the flour, baking powder, and salt until you have a smooth batter.
- Carefully add the raspberries to the batter.
- Pour the mixture into a greased and floured baking pan.
- Bake for 30 to 35 minutes (check for doneness with a knife).
- Let the cake cool completely before icing.
- For icing (optional): Heat the cream, then pour it over the chopped white chocolate.
- Let it melt, then stir until smooth and spread it over the cake.
- For decoration: Add fresh raspberries, sprinkle with chopped pistachios, and lightly dust with icing sugar.
- Tip: You can swap the raspberries for currants or blueberries for a tasty twist!
How to serve Pistachio & Raspberry Sweet Cake
To serve, cut the cake into slices and place them on dessert plates. Add a few fresh raspberries and a sprinkle of chopped pistachios on each slice for a beautiful presentation. Enjoy with a cup of tea or coffee!
How to store Pistachio & Raspberry Sweet Cake
Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. If the cake has icing, it’s best to store it in the fridge.
Tips to make Pistachio & Raspberry Sweet Cake
- Make sure your eggs and butter are at room temperature to help them mix better.
- When adding the raspberries, be gentle to avoid smashing them.
- If you prefer a less sweet cake, reduce the amount of sugar.
Variation
You can try using other fruits like blueberries, strawberries, or cherries instead of raspberries. You can also replace some of the flour with almond flour for a nuttier texture and flavor.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well! Just fold them into the batter without thawing to keep them intact.
Can I substitute the yogurt?
Yes, you can use sour cream or even buttermilk as a substitute for yogurt.
What if I don’t have pistachio powder?
No worries! You can finely ground pistachios in a blender or food processor to make your own pistachio powder.
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