Food-Processor Pistachio Cake With Raspberry Cream

Name: Food-Processor Pistachio Cake With Raspberry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pistachio cake; 1 1/3 cups (265 grams) sugar; 8 ounces (225 grams) pistachio paste; 1 cup (140 grams) flour, divided; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1 cup (2 sticks, 225 grams) unsalted butter, cubed, at room temperature, plus more for the pan; 3/4 teaspoon vanilla extract; 6 large eggs, at room temperature; Raspberry cream; 6 ounces raspberries; 1 cup heavy cream; 1 tablespoon confectioners' sugar, plus more for serving; 1/4 teaspoon vanilla extract

Servings: persons

Pistachio cake
1 1/3 cups (265 grams) sugar
8 ounces (225 grams) pistachio paste
1 cup (140 grams) flour, divided
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup (2 sticks, 225 grams) unsalted butter, cubed, at room temperature, plus more for the pan
3/4 teaspoon vanilla extract
6 large eggs, at room temperature
Raspberry cream
6 ounces raspberries
1 cup heavy cream
1 tablespoon confectioners' sugar, plus more for serving
1/4 teaspoon vanilla extract

1
Preheat the oven to 325u00b0F. Butter a 10-inch cake pan, line the bottom with a parchment round, butter the parchment, then dust with flour and tap out any excess. Set the pan on a rimmed sheet pan (this makes getting the cake pan in and out of the oven a lot easier).
2
Combine the sugar, pistachio paste, and 1/4 cup (35 grams) of flour in the bowl of a food processor. Pulse until the pistachio paste is completely incorporated and the mixture is sandy.
3
In a small bowl, use a fork to stir together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
4
Add the butter and vanilla to the food processor. Process until the batter is very smooth and fluffy.
5
Add the eggs one at a time, pulsing between additions and scraping down the bowl with a flexible spatula as needed. Don't worry if the mixture looks curdled-it'll right itself soon.
6
Add half the flour mixture and pulse the machine a few times. Add the rest and pulse again until just incorporated-don't overmix!
7
Scrape the batter into the prepared cake pan. Bake for 45 to 60 minutes, rotating halfway through, until the top is deeply golden-brown and the cake feels bouncy and firm-ish when you gently press its center.
8
Remove the cake from the oven and run knife around the perimeter, releasing the cake from the sides of the pan. Cool completely in the pan.
9
Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate if you're serving that day. If not, the cake can be wrapped tightly in plastic wrap and stored at room temperature for 1 to 2 days.
10
Crush the raspberries with a fork until jammy and swirl-able. Combine the cream, confectioners' sugar, and vanilla in another bowl. Whisk (or beat with an electric mixer) until very soft peaks form. Fold the crushed berries into the whipped cream, leaving it swirled and streaked with berries.
11
To serve: Dust the top of the cake with confectioners' sugar. Cut into big slices and serve with the raspberry cream.

1214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pistachio cake, 1 1/3 cups (265 grams) sugar, 8 ounces (225 grams) pistachio paste, 1 cup (140 grams) flour, divided, and more.

Yes, Food-Processor Pistachio Cake With Raspberry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!