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Pistachio Cake with Raspberry Buttercream

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings: 8 slices
Course: Dessert
Ingredients Method

Ingredients
  

Pistachio Cake
  • 1 cup unsalted, raw pistachios
  • 1 ¾ cup unbleached all purpose flour can also use cake flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 3 egg whites large, room temperature
  • 2 tsp vanilla extract
  • ½ cup plain Greek yogurt
  • ½ cup almond milk
Raspberry Buttercream
  • 1 pack freeze-dried raspberries from Trader Joe's
  • 1 cup unsalted butter room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Pistachio Cake
  1. Using a food processor or blender, pulse the pistachios until they're ground up into fine crumbs.
  2. Whisk the flour, baking powder, baking soda, salt, and ¾ cup of pistachio crumbs together.
  3. Beat the butter until smooth and creamy. Add sugar and beat with butter until all creamed together.
  4. Add egg whites, vanilla extract, and Greek yogurt. Beat until dry and liquid ingredients are just incorporated. Pour in milk and mix until well combined.
  5. Pour into two 10-inch cake tins and bake for 20 min (or until toothpick inserted at center comes out clean) at 350°.
Raspberry Buttercream
  1. Using a blender or food processor, pulse the freeze-dried raspberries into a powdery crumb.
  2. Beat the butter until creamy. Mix in vanilla extract. Add in powdered sugar (to taste) and raspberry powder until everything is combined.
  3. Wait until cake is completely cooled before frosting.
  4. Decorate frosting with the leftover pistachio crumbs.