Here’s a recipe for Pistachio and Raspberry Cake (“Torta al Pistacchio e Lamponi”)—a delightful dessert with the nutty flavor of pistachios and the tartness of fresh raspberries. This Italian-inspired cake combines soft, moist layers with a slight crunch and vibrant flavors.
Ingredients
For the Cake
- 200g (1 cup) sugar
- 180g (3/4 cup) butter, softened
- 3 large eggs
- 200g (1 1/4 cups) all-purpose flour
- 100g (2/3 cup) finely ground pistachios (unsalted)
- 10g (2 tsp) baking powder
- 100ml (1/2 cup) milk
- 1 tsp vanilla extract
- Pinch of salt
For the Filling
- 200g (7 oz) fresh raspberries
- 100g (1/2 cup) raspberry jam
- 200g (1 cup) heavy cream, whipped
