Raspberry pistachio pound cake
This raspberry pisatchio pound cake is moist and buttery with just the right amount of sweetness. It's filled with crushed pistachios for a rich, nutty flavor and topped with fresh raspberry sauce for just a hint of tartness.
Equipment
- Hand or stand mixer
- loaf pan - I use a 9x4 inch pan but a 9x5 inch pan will work as well
- small skillet or sauce pan
Ingredients
For the pistachio pound cake
- 1 cup (120g) whole, salted pistachios (see notes for unsalted pistachios)
- 14 tbsp (198g) unsalted butter, room temperature
- 1/2 tsp salt
- 1 1/4 cup (250g) granulated sugar
- 1 cup (125g) all purpose flour, spooned and leveled
- 1 tsp baking powder
- 2 tsp vanilla extract
- 5 eggs, room temperature
Raspberry sauce
- 1 pint raspberries
- 1/4 cup (50g) granulated sugar
- 3/4 tsp corn starch
- 1 tsp water
- 2 tbsp unsalted butter
Instructions
Make the pound cake
- Preheat the oven to 325°F and grease a loaf pan
- Add the pistachios to a food processor and mix on high speed until very fine. If you don't have a food processor, you can place the pistachios in a zip top bag and crushed with a rolling pin. The final result should have the same texture as almond flour.
- Add your room temperature butter to a large bowl, and beat with a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy
- Add the salt, sugar, flour, ground pistachios, and baking powder to the mixing bowl. Mix on low speed until well combined. The texture will look similar to shortbread cookie dough.
- Add the vanilla extract and one egg. Mix on low speed until just combined. Add the remaining eggs one at a time, mixing after each egg is added. Be sure not to over mix. The final batter should be thick and smooth.
- Pour the batter into the greased baking tin and smooth out the top. Place in the middle rack of the oven and bake for 60 - 75 minutes until a toothpick comes out clean. A few moist crumbs are okay - raw batter is not.
- Remove from the oven and let cool in the tin for 5 minutes. Then turn out onto a wire cooling rack. The pound cake can be served warm or at room temperature.
Make the raspberry sauce
- Crush the raspberries with a fork and add to a small sauce pan. Add the sugar and mix until combined.
- Bring to a simmer over medium heat. Mix the corn starch and water to create a slurry, and mix into the raspberry sauce.
- Continue to heat until the sauce thickens. When you drag a spoon through the sauce, it should leave a dent that takes a few second to fill back in. Turn off the heat and stir in the butter.
- While the sauce is still warm, pour over the pound cake
Notes
- I use salted pistachios because they are cheaper to buy in bulk in my area. If you are using unsalted pistachios, add an extra 1/4 tsp of salt.
- It's very important to use room temperature butter and eggs in this recipe, so that the ingredients mix smoothly.
- Make sure to measure out your flour accurately if you are not using a food sale. I like to use the spoon & level method.