Description
A vibrant and aromatic dessert that combines earthy pistachio and tart raspberry for a summer comfort cake.
Ingredients
Scale
- 1 cup pistachio flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup cornstarch (for raspberry reduction)
- Swiss meringue buttercream for frosting
- Fresh raspberries and crushed pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare your cake pans.
- Sift the pistachio flour and all-purpose flour together in a bowl.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the sifted flour mixture, mixing gently until combined.
- Pour the batter into prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cakes are cooling, prepare the raspberry reduction by cooking raspberries with cornstarch until thickened.
- Let the reduction cool completely before using it.
- Assemble the cake layers with raspberry reduction and frosting in between.
- Apply a crumb coat with buttercream and chill before finishing with a final layer of frosting.
- Garnish with fresh raspberries and crushed pistachios.
Notes
Ensure all ingredients are at room temperature for best results. Be patient while layering to maintain the structure.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg