Scale

**For the cake:**

1 cup shelled pistachios (unsalted)

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup Greek yogurt or sour cream

1/2 cup milk

1 tsp vanilla extract

1 cup fresh or frozen raspberries (not thawed if frozen)

**Optional glaze:**

1 cup powdered sugar

1–2 tbsp milk or lemon juice

Chopped pistachios + raspberries for garnish

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

2. Pulse pistachios in a food processor until finely ground (not paste).

3. In a bowl, whisk together flour, baking powder, salt, and ground pistachios.

4. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time.

5. Add yogurt, milk, and vanilla; mix until smooth.

6. Gradually stir in dry ingredients until just combined.

7. Gently fold in raspberries.

8. Pour batter into prepared pan and smooth the top.

9. Bake 45–55 minutes or until toothpick comes out clean.

10. Cool completely. Whisk glaze ingredients and drizzle over cake. Garnish with pistachios and raspberries.

Use almond flour for extra tenderness and gluten-free alternative.

Add lemon zest to the batter for brightness.

Store in the fridge up to 4 days, or freeze slices individually.

Keywords: pistachio raspberry cake, moist pistachio cake, raspberry nut dessert