Go Back
Pistachio Raspberry Cake – A Sweet Slice of Art You’ll Adore

Pistachio Raspberry Cake

This Pistachio Raspberry Cake is a delightful fusion of nutty pistachio and tart raspberry, perfect for elegant celebrations or cozy afternoons. Inspired by a sunny kitchen moment, it’s an easy yet sophisticated dessert that feels straight out of a Parisian patisserie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: French-inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup ground pistachios toasted and finely ground
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/4 cup olive oil
  • 2 eggs room temperature
  • 1/3 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1/3 cup honey or maple syrup
Filling & Toppings
  • 3/4 cup fresh raspberries
  • crushed pistachios for garnish
  • whipped cream or glaze optional topping

Equipment

  • Cake pan
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper.
  2. In a bowl, whisk together ground pistachios, almond flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and honey (or maple syrup) until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Mix in the Greek yogurt, olive oil, and vanilla extract until smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Carefully fold in the raspberries to distribute evenly throughout the batter.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until golden and springy to the touch.
  8. Allow the cake to cool completely. Optionally top with glaze, whipped cream, or crushed pistachios before serving.

Notes

Toast pistachios before grinding for extra flavor. For a marbled look, swirl in raspberry puree before baking. Store at room temperature for 2 days or refrigerate for 5. This cake also freezes well!