Pistachio Raspberry Cake is a delightful and elegant dessert that combines the nutty flavor of pistachios with the bright, tart sweetness of fresh raspberries. This moist and tender cake is perfect for special occasions or any time you want to impress with a beautiful and flavorful treat. The combination of textures and flavors makes it a truly irresistible dessert.

Ingredients:

• 1 cup unsalted pistachios, shelled and finely chopped
  
  

• 1 1/2 cups all-purpose flour
  
  

• 1 1/2 teaspoons baking powder
  
  

• 1/4 teaspoon salt
  
  

• 1/2 cup unsalted butter, softened
  
  

• 1 cup granulated sugar
  
  

• 3 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 1/2 cup buttermilk
  
  

• 1 1/2 cups fresh raspberries
  
  

Directions:

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

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

3. In a large bowl, cream butter and sugar until light and fluffy.
   
   

4. Beat in eggs one at a time, then add vanilla extract.
   
   

5. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.
   
   

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

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

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

9. 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: 350 kcal
  
  

• Total Fat: 18 g
  
  

• Saturated Fat: 10 g
  
  

• Cholesterol: 85 mg
  
  

• Sodium: 150 mg
  
  

• Total Carbohydrates: 42 g
  
  

• Dietary Fiber: 3 g
  
  

• Sugars: 25 g
  
  

• Protein: 5 g