Pistachio Raspberry Cake

Close up on a loaf slice sitting on a cutting board.

3 from 2 votes

This simple Pistachio Raspberry Loaf Cake is full of flavours and textures. The slightly crunchy pistachio cake is packed with fresh, tangy raspberries and a hint of lemon zest. A great cake for afternoon tea!

Prep Time15

Cook Time55

Total Time1 10

Course: afternoon tea, Dessert

Cuisine: French

Servings:

Calories: 370kcal

Author: Sylvie

Equipment

12 x 22 cm (5 x 9 inch) Loaf Pan

Ingredients

150 gr Raw Shelled Pistachios unsalted
150 gr Plain / All-Purpose Flour
150 gr Raspberries
1 1/2 teaspoon Baking Powder
1 pinch Fine Table Salt
120 gr Caster Sugar
1 teaspoon Lemon Zest from about 1 large lemon
3 large Eggs at room temperature
120 ml Canola or Vegetable Oil
120 ml Thickened / Heavy Cream

Toppings

50 gr Raspberries
20 gr Raw Shelled Pistachios unsalted, roughly chopped

Instructions

Preheat your oven on 180℃ / 350 ℉. Lightly grease a 12 x 22 cm (5 x 9 inch) loaf pan and line the bottom with a piece of baking paper.
Place the raw, shelled pistachios into the bowl of your food processor. Pulse for a couple of minutes or until you get a very slightly coarse powder (see note 1). Set aside.
Place the flour into a large mixing bowl and the washed & pat-dried raspberries into a separate small mixing bowl. Take about 1/2 tablespoon of flour from the large bowl, sprinkle it over the raspberries and gently toss to coat them. Set the raspberries aside.
To the bowl with the flour, add the ground pistachios, baking powder and salt. Mix to combine and set aside.
In a separate bowl, combine the sugar and lemon zest. Using your fingers, slightly rub the zest and sugar together to help the zest release their oil and flavour the sugar.
Add in the eggs and whisk for a couple of minutes or until lightly bubbly. Mix in the oil and cream and whisk until smooth.
Add the dry ingredients to the egg mixture and gently whisk until no lumps remain. Add the raspberries (coated in flour) and very gently fold them into the batter. Try not to over-mix to keep the raspberries intact.
Pour into the prepared loaf pan. Slice the remaining raspberries in half and place over the cake batter. Top with the roughly chopped pistachios.
Bake for 55 to 60 minutes (see note 2) or until a skewer comes out clean. Place on a cooling rack and leave to cool down completely before tipping out of the pan. Optionally, top with icing sugar to serve.

Notes

Depending on the texture of cake you are after, you can grind the pistachios into a finer or coarser flour. Don't grind for too long or the pistachios will start releasing oil and turn into a paste.
If the cake seems to be turning golden brown too quickly and isn't fully baked inside yet, you can cover the pan with aluminum foil to prevent more browning and keep baking until ready.

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