Heavenly Pistachio Raspberry Cake (Printable Version)

Moist cake with pistachio meal, fresh raspberries, and creamy frosting topped with chopped pistachios.

# Ingredients Required:

→ Nuts

01 - 125 g raw shelled pistachios
02 - 30 g chopped pistachios (for topping)

→ Dry Ingredients

03 - 156 g all-purpose flour
04 - 1 tsp baking powder
05 - 0.5 tsp baking soda
06 - 0.5 tsp salt

→ Wet Ingredients

07 - 170 g unsalted butter, room temperature
08 - 200 g granulated sugar
09 - 3 large eggs
10 - 180 g plain Greek yogurt
11 - 1 tsp vanilla extract

→ Fruit

12 - 225 g fresh raspberries

→ Frosting

13 - 360 g whipping cream or cream cheese frosting

# Guide to Cooking:

01 - Preheat oven to 175°C and line two 20 cm cake pans with parchment paper.
02 - Grind shelled pistachios in a food processor into a fine meal without forming a paste.
03 - Whisk together all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
04 - Beat unsalted butter and granulated sugar until the mixture is light and fluffy.
05 - Add eggs one at a time, then mix in Greek yogurt and vanilla extract until fully combined.
06 - Gently fold the dry ingredients and ground pistachios into the wet mixture until just combined.
07 - Divide batter evenly between prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool completely in their pans before removing.
09 - Spread frosting over one cake layer, scatter fresh raspberries evenly, then top with the second layer.
10 - Apply frosting to the top and sides of the assembled cake, then garnish with additional raspberries and chopped pistachios.

# Extra Suggestions:

01 - Ensure pistachios are ground finely but not turned into paste to maintain texture.

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