Pistachio Raspberry Cake is a delightful dessert that pairs the nutty richness of pistachios with the tart freshness of raspberries. This moist and tender cake is perfect for special occasions or as a sweet treat any day. The combination of flavors creates a balanced and elegant dessert that’s as beautiful as it is delicious.

Ingredients:

• 1 cup unsalted pistachios, shelled and chopped
  
  

• 1 ½ cups all-purpose flour
  
  

• 1 teaspoon baking powder
  
  

• ¼ teaspoon salt
  
  

• ½ cup unsalted butter, softened
  
  

• 1 cup granulated sugar
  
  

• 3 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• ½ cup buttermilk
  
  

• 1 ½ cups fresh raspberries
  
  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
   
   

2. In a medium bowl, whisk together flour, baking powder, and salt. Stir in chopped pistachios.
   
   

3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
   
   

4. Alternately add flour mixture and buttermilk to the wet ingredients, beginning and ending with flour. Mix until just combined.
   
   

5. Gently fold in raspberries, being careful not to crush them.
   
   

6. Pour batter into prepared cake pan and smooth the top.
   
   

7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
   
   

8. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
   
   

Nutritional Information (per serving, approx., serves 8):

• Calories: 320 kcal
  
  

• Total Fat: 18 g
  
  

• Saturated Fat: 7 g
  
  

• Cholesterol: 75 mg
  
  

• Sodium: 180 mg
  
  

• Total Carbohydrates: 36 g
  
  

• Dietary Fiber: 3 g
  
  

• Sugars: 22 g
  
  

• Protein: 6 g