Raspberry Pistachio Layer Cake with Mascarpone Frosting

Raspberry Pistachio Cake is a simple, elegant one-layer cake that highlights buttery pistachio flavor and bright, tart raspberries. The texture and crumb are reminiscent of classic French financier cakes—tender, moist, and slightly nutty. This cake is perfect for an afternoon tea, a casual dessert, or a light celebration when you want something pretty and effortless.

The batter is enriched with homemade pistachio flour for a rich color and distinctive nutty taste. Fresh or frozen raspberries are folded into the batter and baked until golden, creating pockets of juicy berry throughout. The finished cake develops a slightly crackly top when sprinkled with coarse sugar before baking, making a lovely contrast in texture.

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Why You’ll Love This Raspberry Pistachio Cake

• Easy to make: A single 8-inch pan, basic mixing tools, and a short list of ingredients are all you need. The creaming method yields a reliable, tender crumb without fuss.
• Delicious flavor: The combination of nutty pistachio and bright raspberries is classic and satisfying. The cake is rich but not heavy, and it tastes especially good slightly warm.
• Great texture: Homemade pistachio flour adds moisture and depth while a sprinkle of turbinado or demerara sugar gives a delicate crackle on top.
• Versatile: Swap raspberries for other berries or halved cherries, or use frozen fruit when fresh berries aren’t available. The cake can be dressed up with powdered sugar, extra berries, or whipped cream for special occasions.

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How to Make Homemade Pistachio Flour

Pistachio flour is easy to make and brings a fresh, nutty flavor and pale green hue to baked goods. Use shelled raw pistachios and a food processor. Pulse the pistachios in short bursts until the nuts are finely ground and resemble almond flour. Stop frequently to check the texture; over-processing releases oils and turns the mixture pasty. If the pistachios begin to clump, pulse less and allow the processor to cool between bursts.

Measure by weight when possible for accuracy. Once ground, combine the pistachio flour with the all-purpose flour and baking powder before adding to the batter.

How to Prevent Berries from Sinking During Baking

Berries can sink in dense batters if added all at once. Instead of tossing berries in flour, use a two-stage method: spread half the plain batter in the prepared pan, fold the berries into the remaining batter, then spoon that berry-laden batter on top of the first layer. This simple approach helps keep fruit distributed through the cake rather than collecting at the bottom.

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Raspberry Pistachio Cake — Recipe

Equipment

• Food processor
• Stand mixer or hand mixer
• 8-inch (2-inch deep) cake pan
• Parchment paper, spatula, offset spatula, wire rack

Ingredients

• ¾ cup (100 g) shelled raw pistachios, ground finely into flour
• 1 cup (120 g) unbleached all-purpose flour
• 1¼ teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup (150 g) granulated sugar
• 1 teaspoon fresh lemon zest
• 6 ounces (170 g) unsalted butter, softened
• 1½ teaspoons pure vanilla extract
• 3 large eggs, room temperature
• 2 tablespoons (30 mL) whole or low-fat milk
• 6 ounces (170 g) fresh raspberries, or frozen
• 1 tablespoon (13 g) turbinado or demerara sugar

For serving

• Powdered sugar for dusting (optional)
• Extra fresh raspberries (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Grease an 8-inch cake pan, line the bottom with a round of parchment, and grease the parchment. Set the pan aside.
2. Make the pistachio flour: place the shelled raw pistachios in a food processor and pulse until they are finely ground and resemble almond flour. Avoid over-processing to prevent the nuts from releasing oil.
3. In a medium bowl, whisk together the pistachio flour, all-purpose flour, baking powder, and salt. Set aside.
4. In the mixer bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant. Add the softened butter and cream the mixture on medium-high speed until light and fluffy, about 3–4 minutes. Mix in the vanilla.
5. Reduce mixer speed to medium and add the eggs one at a time, mixing until incorporated. The mixture may look slightly curdled; that is normal. On low speed, add the flour mixture in two additions, alternating with the milk, and mix just until combined. Scrape the bowl as needed and fold gently to ensure an even batter.
6. Spoon roughly half the batter into the prepared cake pan and smooth the surface. Fold the raspberries into the remaining batter, then spoon that berry-filled batter evenly on top of the first layer. Smooth the top with an offset spatula and sprinkle with turbinado or demerara sugar.
7. Bake for 55–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 10–15 minutes, then run a knife around the edges and invert the cake onto the rack. Flip it right side up and allow to cool.
8. Serve slightly warm or at room temperature, dusted with powdered sugar and garnished with additional raspberries if desired.
9. Storage: wrap leftovers tightly and store at room temperature for 2–3 days.

Flavor Variation Ideas

• Swap pistachio flour for hazelnut or almond flour. Add a drop of nut extract to enhance the chosen nut flavor.
• Use orange zest instead of lemon, or include both zests for added brightness.
• Top with crushed pistachios, sliced almonds, or a dusting of powdered sugar for contrast and texture.

Nutrition (approximate per serving)

Calories: 519 kcal • Carbohydrates: 56 g • Protein: 10 g • Fat: 30 g • Saturated Fat: 13 g • Fiber: 4 g • Sugar: 27 g • Sodium: 241 mg