Do raspberry and pistachio go together?

Yes. Raspberry’s tartness and pistachio’s mellow richness are a perfect match. They balance each other on the plate, the fruit keeps the nut from feeling too heavy, and the pistachio smooths out the sharpness of the berry. Together, they create a cake that feels layered in both flavor and texture.

What pairs well with pistachio in baking?

Citrus, vanilla, almond, rosewater, honey, and white chocolate all pair beautifully with pistachio. These flavors help open up pistachio’s natural warmth. In cakes, creamy elements like ricotta, mascarpone, or yogurt also enhance pistachio’s subtle richness without overpowering it.

What flavor frosting goes with pistachio cake?

Light, creamy frostings are ideal. Mascarpone, vanilla whipped cream, or a very soft buttercream work well. They keep the nut flavor in focus and add just enough sweetness. Frostings with citrus or honey also highlight pistachio’s earthier notes.

What pairs well with raspberry in cake?

Raspberry loves brightness and contrast. Pair it with lemon zest, rose, vanilla, or white chocolate. It also works well with dairy-based fillings like mascarpone or cream cheese. If you're layering flavors, try using it with cardamom or almond to bring out something new in the fruit.

Pistachio and Raspberry Cake – Soft Crumb, Sharp Fruit, Pure Comfort

Name: Pistachio and Raspberry Cake
Prep time: 15 min
Cook time: 34 min
Total time: 49 min
Yield: 8 slices
Cuisine: Modern
Ingredients: 1 cup shelled pistachios (unsalted); 1 cup all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter (room temperature); ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup whole milk or buttermilk; Zest of 1 lemon (optional); ½ cup raspberry jam or seedless preserves; ½ cup mascarpone or whipped cream; Optional: fresh raspberries and crushed pistachios for garnish

Description

This pistachio and raspberry cake is cozy, flavorful, and quietly stunning. The crumb is soft, the berries add brightness, and it’s perfect for sharing.

Ingredients

Scale

1 cup shelled pistachios (unsalted)

1 cup all-purpose flour

1½ tsp baking powder

¼ tsp salt

½ cup unsalted butter (room temperature)

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup whole milk or buttermilk

Zest of 1 lemon (optional)

½ cup raspberry jam or seedless preserves

½ cup mascarpone or whipped cream

Optional: fresh raspberries and crushed pistachios for garnish

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Instructions

1. Preheat oven to 350°F. Line two 6-inch pans or one 8-inch pan with parchment and butter sides.

2. Pulse pistachios in a food processor into coarse meal. Set aside.

3. Whisk pistachios, flour, baking powder, salt, and zest in one bowl.

4. Beat butter and sugar in a separate bowl until fluffy. Add eggs and vanilla.

5. Alternate dry mix and milk into the butter mix. Fold until smooth.

6. Pour batter into prepared pans and bake 28–34 minutes until golden and a toothpick comes out clean.

7. Cool 10 minutes, then transfer to a rack to cool completely.

8. Layer cake with raspberry jam and mascarpone or whipped cream.

9. Top with fresh berries and chopped pistachios before serving.

Notes

Store covered in the fridge up to 3 days.

Let come to room temp before serving for best texture.

Perfect for brunch, showers, or a cozy afternoon tea.

Prep Time: 15 minutes
Cook Time: 34 minutes
Category: Dessert
Method: Baking
Cuisine: Modern

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 20g
Sodium: 95mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg