Pistachio Raspberry Cake

Ingredients

Cake

• 1 cup shelled pistachios (unsalted)

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 2 eggs

• 1 tsp vanilla

• ½ tsp almond extract

• ½ cup sour cream

Glossy Raspberry Topping

• ¾ cup raspberry jam (good quality)

• 1–2 tbsp water (to thin for shine if needed)
  
  Whipped Mascarpone Border

• 8 oz mascarpone (cold)

• ½ cup heavy cream (cold)

• ¼ cup powdered sugar

• ½ tsp vanilla

• Tiny pinch salt
  

Instructions:

1. Preheat 350°F. Line 8-inch pan.

2. Pulse pistachios into fine meal (not paste) in a food processor or blender.

3. Whisk flour, pistachio meal, baking powder, salt.

4. Cream butter + sugar together..

5. Add eggs one at a time. Mix until combined.

6. Add vanilla + almond.

7. Alternate dry mixture with milk.

8. Bake 28–35 min until set center.

9. Cool completely.

10.       For the topping:  Warm jam slightly so it spreads smoothly. Pour over center and spread, leaving ½-inch border.  Chill 20 min to set sheen. Whip mascarpone + cream + sugar just until fluffy in a stand mixer with the whisk attachment.  Pipe border around edge. 

11.     Optional - Chop up pistachio’s to sprinkle around the edges for decor!