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Raspberry Pistachio Cake
This soft and moist Raspberry Pistachio Cake that is just bursting with flavor from earthy roasted pistachios, vanilla whipped cream and slightly tart homemade raspberry compote. The flavors are balanced between decadent and light, bright and refreshing.
Ingredients
Pistachio Cake Batter:
- 1 cup (142g) all purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon matcha powder (optional)
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (60g) roasted salted pistachios (no shell) plus extra for decorating
- ¼ cup (60g) oil (such as olive or any neutral liquid oil like canola, vegetable or sunflower oil)
- 1 large egg, at room temperature
- ½ cup (120ml) full fat plain yogurt
- ¼ cup (60ml) whole milk, at room temperature
- ½ teaspoon (5ml) pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup (100g) fresh or frozen raspberries
Raspberry Compote:
- ¾ cup (80g) frozen raspberries
- 3 tablespoon (40g) granulated sugar
- 2 teaspoon (6g) corn starch
Whipped Cream Frosting:
- ⅔ cup (160ml) 35% heavy whipping cream
- 1 tablespoon powdered confectioner's sugar
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8x8-inch metal baking pan with parchment paper.
- First grind the pistachios. Place 60g (about ½ cup) of roasted salted pistachios in a food processor and pulse until it forms fine crumbs. Be sure not to process too long or it can turn into a paste. I like to grind a bit more than ½ cup and reserve the extra for decorating, or you can just chop up extra whole pistachios for topping.
- Make the cake batter. Sift flour, baking powder, matcha powder (if you have it) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended. N
- Combine oil, egg, yogurt, milk, vanilla and almond extracts in a medium bowl and whisk until completely smooth.
- Make a well in the center of the dry ingredients and pour the wet ingredients. Gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix. Add frozen raspberries and gently fold them through. Do not mix too much or the juices from the berries can turn the batter grey.
- Spread the batter evenly into the prepared pan and bake for 30-35 minutes until a skewer inserted into the center comes out clean. Let cool for 20 minutes in the pan and then transfer cake to a cooling rack.
- Make the raspberry swirl. Place frozen berries and sugar in a small heatproof bowl and mash together with a fork until it looks like jam. Place it in the microwave for 30 second intervals, stirring after each interval, for a total of 1 ½ to 2 minutes until boiling. Set aside to cool and thicken.
- Make the frosting. Place cream, powdered sugar and vanilla into a medium bowl and use and electric hand mixer or a whisk to whip to soft peaks. Use an offset spatula to spread frosting over the cooled cake. Dollop little spoonfuls of the cooled raspberry compote randomly over the frosting and then swirl it in gently. Sprinkle extra chopped pistachios on top. Enjoy!
