Raspberry Pistachio Cake

🧂 Ingredients

• ¾ cup (100g) shelled raw pistachios

  ground finely into flour (see recipe instructions)
• 1 cup (120g) unbleached all purpose flour
• 1¼ teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup (150g) granulated sugar
• 1 teaspoon fresh lemon zest
• 6 ounces (170g) unsalted butter

  softened
• 1½ teaspoons pure vanilla extract
• 3 large eggs

  room temperature
• 2 tablespoons (30 mL) whole or low-fat milk
• 6 ounces (170g) fresh raspberries

  or frozen
• 1 tablespoon (13g) turbinado or demerara sugar
• powdered sugar

  for dusting
• fresh raspberries (optional)

Instructions

• 1 Preheat the oven to 325°F (160°C) with a rack in the center position. Generously
  grease an 8-inch cake pan (at least 2-inches deep) with baking spray or butter
  and line the bottom with a round of parchment paper (here's an easy tutorial
  [https://www.abeautifulplate.com/how-to-line-cake-pan-with-parchment-paper/]!),
  grease again, and set aside.
• 2 Make the Pistachio Flour: Place the shelled raw pistachios in a large food
  processor. Using the blade attachment, pulse repeatedly until finely ground and
  similar in texture to almond flour. Be careful not to over-process or the oils
  from the pistachios may release and the mixture can become clumpy.
• 3 Transfer the pistachio flour to a medium mixing bowl. Add the all purpose flour,
  baking powder, and salt and whisk thoroughly to combine. Set aside.
• 4 In a stand mixer bowl, combine the sugar and lemon zest. Using your fingertips,
  rub the lemon zest into the granulated sugar until fragrant and moist. Add the
  softened butter. Using the paddle attachment, cream the butter and sugar mixture
  over medium-high speed (6) until light and fluffy, about 3 to 4 minutes. Add the
  vanilla extract and beat until incorporated. Scrape down the bowl halfway as
  needed to ensure the ingredients are incorporated evenly. Reduce the speed to
  medium (4) and slowly add the eggs, one a time. Scrape down the sides of bowl as
  needed. Beat until incorporated (the mixture will look slightly broken). Over
  low speed, slowly add the flour mixture in two additions, alternating with the
  milk. The batter will come together. Scrape down the sides of the bowl with a
  spatula and gently mix the batter to ensure all of the ingredients are evenly
  incorporated.
• 5 Transfer roughly half of the batter to the greased, parchment-paper lined cake
  pan. Using a spatula, fold the raspberries into the remaining batter. The
  berries may break slightly, but that's fine. Transfer this batter to the cake
  pan, adding it directly on top of the first layer. Smooth the top of the batter
  with a small offset spatula. Sprinkle evenly with the turbinado (or Demerara)
  sugar.
  
  Why This Method Works: Dividing the batter and adding a portion (without
  raspberries) to the bottom of cake pan prevents the raspberries from sinking
  during baking.
• 6 Bake for 55 to 60 minutes, or until golden brown and a toothpick inserted in the
  center comes out clean. Allow the cake to cool in the pan on a wire rack for 10
  to 15 minutes. Using a knife, run along the sides of the cake pan to release the
  sides of the cake and then carefully invert onto a wire rack. Flip and allow the
  cake to cool right-side up.
• 7 Serve slightly warm or at room temperature, dusted lightly with confectioner’s
  sugar as desired and additional fresh raspberries (optional).
• 8 Storage: While this cake is best served slightly warm out of the oven or the day
  it is baked, leftovers can be wrapped tightly in plastic wrap and stored at room
  temperature for 2 to 3 days.

Nutrition Info