Description
A delightful cake combining nutty pistachio and sweet-tart raspberry flavors, perfect for celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup pistachio nuts, finely ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup raspberry jam
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix together the flour, ground pistachios, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar in another large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients.
- Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Beat the softened butter until creamy for the buttercream, then gradually add the powdered sugar. Mix in the raspberry puree and vanilla until fluffy.
- Spread raspberry jam between the cooled cake layers, then frost the entire cake with raspberry buttercream.
- Serve and enjoy!
Notes
For a diabetes-friendly version, consider using sugar-free alternatives like stevia or monk fruit.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg