Ingredients
Scale
- 1 and ½ cups all-purpose flour
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup finely chopped pistachios
- 1 cup fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- Whisk together flour, baking powder, salt, and chopped pistachios in a medium bowl.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Alternately add dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries.
- Pour batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure not to overmix the batter after adding the raspberries to prevent breaking the berries.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Optional: Dust with powdered sugar or garnish with additional raspberries and pistachios before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg