Ingredients:
For the Cake:
- 1 cup pistachios, finely ground
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
For the Pistachio Buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp pistachio paste
- 1-2 tbsp heavy cream, as needed
For Garnish:
- Fresh raspberries
- Crushed pistachios
Instructions:
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until smooth. Gently fold in the raspberries.
Bake:
- Divide the batter evenly between the prepared pans. 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, then transfer to a wire rack to cool completely.
Make the Pistachio Buttercream:
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low until combined.
- Mix in the pistachio paste and 1 tablespoon of heavy cream, adding more cream if necessary to achieve a smooth, spreadable consistency.
Assemble the Cake:
- Once the cakes are completely cool, place one cake layer on a serving plate and spread a thick layer of pistachio buttercream on top.
- Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Decorate and Serve:
- Garnish the cake with fresh raspberries and crushed pistachios for a stunning presentation.
- Slice and enjoy this heavenly dessert!