These delicious pistachio and raspberry cakes are so delicious! I love the combination of the raspberries with the pistachio and pair that with the almond flour and the pistachio raspberry cake is a match made in heaven.

raspberry and pistachio cakes

Pistachio and raspberry cakes

The first time I made these pretty little cakes was all the way back in 2013 when one of our blogger friends was pregnant and we wanted to have a virtual baby shower. The raspberry pistachio cake was my contribution to the baby shower.

Inside of the pistachio cake is one of my favorite extra ingredients; almond flour. I just love the taste of this type of nut flour but if you wanted to go wild you could even use pistachio flour. You can easily make that yourself, but I’m guessing it’s pretty costly at the moment. Prices of pistachio are pretty insane.

Making the pistachio raspberry cake

Now in order to make this cake I went for cupcake size. You can do the same or you can bake one larger cake as well. Both will work well, the only thing that will be different is the baking time. You will have to increase baking time to close to an hour if you’re baking this in a regular cake tin. Something to keep in mind.

Pistachio and raspberry cakes

For the cake you basically also add a bit of pistachio flour with the difference that you mix the almond flour with the pistachio’s and you blend that into a powder. If you can get your hands on the bright green pistachio that will make the color of the cake also more green. Or use some green food color if that is important to you.

Mixing

The mixing of the batter is easiest done in a stand mixer but any mixer will do. It’s not complicated and you basically just mix all the ingredients together. That’s that part done. The raspberries are kept separate until you’re ready to pop the cakes into the oven.

Pistachio and raspberry cakes

For the cupcakes I like to use silicon cupcake molds. I do also brush them with some oil or butter before adding the batter in. To make sure they will come out well. If you want the raspberries to show more in the final pistachio and raspberry cake, you can change it to a sheet cake. Since that is not so high the raspberries will not sink into the batter as much. Making them more visible.

Baking

Baking the pistachio and raspberry cupcakes takes about 20 minutes or until they are golden brown and cooked. Be sure to test if they are done by using a wooden skewer for testing.

Serve the pistachio cake with a little bit of double cream whipped with icing sugar and a little bit of rose water.

If you like pistachio you might want to try these:

Pistachio and raspberry cakes

Pistachio and raspberry cakes

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These delicious and easy to make little cakes are made with almond flour and pistachios
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 20 minutes
Total time 35 minutes

12 people

Ingredients

  • 90 gr almond flour
  • 45 gr unsalted peeled pistachio
  • 125 gr butter melted
  • 270 gr icing sugar sieved
  • 75 gr flour
  • 1/2 tsp baking powder
  • 5 egg whites
  • 200 g raspberries frozen or fresh

For the whipping cream

  • 250 ml whipping cream whipped
  • 1 tbsp icing sugar
  • 1/2 tsp rose water
  • extra pistachio for serving

How to make the raspberry and pistachio cakes

  • Preheat the oven to 180˚C (350˚F). Mix almond flour and the pistachio together in a food processor and grind until they are fine. Add butter, sugar, flour, baking powder and egg whites and mix it all into a smooth batter.
  • Use silicon cupcake liners for baking and place them inside a muffin tin. Make sure to brush your liners with a bit of butter before adding the batter. Put the raspberries on top of the batter and bake for about 20 minutes in the oven or until done.
  • Mix the double cream with the icing sugar and rosewater and whip to soft peaks. Serve the cakes with the cream and some chopped pistachio on top.

Nutrition Information per portion

Calories: 343kcal | Carbohydrates: 32g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 112mg | Potassium: 76mg | Fiber: 2g | Sugar: 24g | Vitamin A: 668IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist