Description
A moist and vibrant cake featuring the harmonious blend of nutty pistachios and tart raspberries, perfect for celebrations.
Ingredients
- 250 g Unsalted Butter (softened)
- 240 g Golden Caster Sugar
- 1 tsp Vanilla Extract (or vanilla bean paste)
- 4 large Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios (ground)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Cream together the softened unsalted butter and golden caster sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Sift together the plain flour, baking powder, and sea salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until combined.
- Fold in the ground pistachios until evenly incorporated.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for better mixing. Consider roasting the pistachios for more flavor.
