Pistachio Cake

I'm finally home for the holidays and get to have two of my favorite things: snow and baking. I love the combination of pistachios and raspberries, because they result in such a lovely and light dessert, perfect for any time of year really, not to mention the fact that the colors look perfect together. You could easily make this cake hours before you want to serve it and top it with the fresh raspberries, pistachios and the icing last minute. This recipe truly evokes comfort food, without being too unhealthy and is easy to make.

Pistazien Kuchen
Pistachio Raspberry Cake Recipe
pine cones



Pistachio Raspberry Cake
Pistachio Raspberry Cake
Pistachio Raspberry Cake

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You Need

Preparation time: 25 min
baking time: 45 min

125 gr softened butter
220 gr icing sugar
2 eggs
300 gr plain flour
2  1/2 tbsp baking powder
1 tbsp grated lemon peel
1/4 tbsp of salt
80ml Milk
2 tbsp amaretto liquor
160ml heavy cream
3tbsp full fat yogurt
60gr frozen raspberries
100 gr chopped pistachios
400 gr fresh raspberries
optional is the icing:
100gr icing sugar mixed with the juice of 1/2 lemon - the icing must be runny like honey

Preheat the oven to 175°C.
Butter and flour a tart form.

Butter, sugar, amaretto and lemon peel are mixed until fluffy for about 5 minutes with your electric mixer until creamy then you can add the eggs one at a time and beat well, add the milk-yogurt-heavy cream.
I always sift my flour, this has two good reasons: one is that eventual clumps are removed the other is that flour needs airing and the cake becomes much fluffier if you do that. So please sift the flour with the baking powder and salt into a bowl, add the butter-egg mix and fold it under, then add 80 grams pistachios, save the rest for decoration and the frozen raspberries.

Transfer the batter into your prepared form, spread it evenly and bake the cake at 175°C for about 45 minutes or until golden on top. The test for a cake to be done and baked well is to insert a clean toothpick or wooden chopstick, if it comes out clean it is done.

Remove the cake from the oven and let cool for 10 minutes, decorate it with fresh raspberries and the rest of the chopped pistachios dust it with icing sugar and sprinkle it with the lemon icing. 
A great side is yogurt ice-cream, lemon ice-cream or just a little whipped cream.