Moist Raspberry Pistachio Cake: Easy Recipe in Just 30 Minutes

Ingredients

Cake Ingredients

1 cup sugar (200 grams)
0.5 cup butter, 82.5% fat (100 grams)
2 eggs
2 cups flour (250 grams)
0.75 cup kefir (150 grams)
a pinch of salt
0.5 teaspoon baking powder (2 grams)
1 cup raspberries (100 grams)
1.5-2 tablespoons pistachio paste (20-30 grams)

Chocolate Glaze

2 ounces white chocolate (60 grams)
1 tablespoon vegetable oil
pistachios for garnish

Equipment

Mixing Bowls
Ensure you have multiple mixing bowls of different sizes. This will help you keep your dry and wet ingredients separate until needed. Stainless steel or glass bowls are ideal.
Electric Mixer
An electric mixer, either hand-held or stand, will make your life easier when whisking eggs and combining ingredients. Always start at a low speed to avoid splatters.
Baking Mold
A non-stick, buttered baking mold or a silicone mold will help release the cake easily once it’s baked. If you’re using a metal mold, make sure to grease it well.
Double Boiler
Melt your white chocolate smoothly with a double boiler. If you don’t have one, improvise by placing a heatproof bowl over a pot of simmering water. Just ensure the bowl doesn’t touch the water.

Instructions

Step 1

Cake Preparation

Combine flour, salt, and baking powder in a bowl.

Melt butter without overheating (keep temperature below 86°F or 30°C).

Mix sugar with melted butter.

Whisk eggs for about 2 minutes.

Add the butter and sugar mixture to the beaten eggs and mix together.

Add kefir and mix gently.

Gradually fold in the flour mixture. You can add vanilla extract to taste if desired. Do not overmix the batter to avoid a dense texture.

Step 2

Assembling and Baking

Divide the batter into 2 portions. Add the pistachio paste to one portion and mix until smooth.

Pour the plain batter into a buttered baking mold. Add raspberries on top. If using a silicone mold, no need to butter.

Pour the pistachio batter on top.

Bake at 360°F (180°C) for about 30 minutes, or until a toothpick comes out clean.

Step 3

Chocolate Glaze

Melt the white chocolate using a double boiler or microwave in short bursts.

Stir in vegetable oil until the mixture is smooth.

Pour the glaze over the cooled cake and garnish with pistachios.

Servings

✨ **Get Creative with Serving Ideas!** ✨

To truly make this Raspberry Pistachio Cake the star of your dessert table, consider these delightful serving suggestions:

Paired with Fresh Fruits: Place a medley of fresh berries around the cake. The vibrant colors and juicy flavors will enhance the cake’s presentation and taste.

Miniature Desserts: Slice the cake into small, bite-sized pieces and arrange them on a tiered dessert stand. Perfect for a tea party or a fancy brunch, these bite-sized delights are sure to impress!

A dollop of Whipped Cream: Add a light and airy touch by serving each slice with a generous dollop of whipped cream. For an extra flavor twist, consider infusing the cream with a hint of vanilla or almond extract.

Garnish with Fresh Mint: Scatter a few fresh mint leaves around your plated cake slices. This not only adds a pop of color but also gives a refreshing note that complements the rich flavors of the cake.

With these ideas, your Raspberry Pistachio Cake will not only taste exceptional but also look like it came straight out of a gourmet bakery!🍰

Variations

🌱 **Gluten-Free Version** 🌱

Swap the all-purpose flour with a high-quality gluten-free flour blend. Ensure your baking powder is gluten-free as well. You can follow the same steps mentioned in the original recipe without compromising on taste or texture.

🌱 **Vegan Version** 🌱

Replace the butter with a plant-based butter alternative, and use flax eggs instead of regular eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5 minutes). Substitute the kefir with a plant-based yogurt or buttermilk made from almond or soy milk. Follow the same assembly and baking instructions for a delicious vegan treat.

Faq

Why is my cake dense?
This may be due to overmixing the batter. Ensure that you fold in the flour mixture gently and avoid overmixing to keep the cake light and fluffy.
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the batter.
How can I make the glaze shinier?
Ensure your chocolate is melted evenly and mix in the vegetable oil thoroughly. A touch of corn syrup can also add an extra shine to your glaze.
Can I make this cake ahead of time?
Absolutely! This cake keeps well for up to 3 days if stored in an airtight container at room temperature. You can also freeze it for up to a month without the glaze.
What if my glaze is too thick?
If the glaze is too thick, you can add a bit more vegetable oil or heat it slightly to loosen the consistency. Stir well before applying.
Can I add other nuts to the cake?
Definitely! Feel free to experiment with almonds, walnuts, or even pecans for different flavor twists. Just make sure to chop them finely and keep the total amount of nuts consistent.