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Food-Processor Pistachio Cake With Raspberry Cream

A pistachio riff on David Lebovitz’s almond cake, one of my favorite cakes ever, with a raspberry-rippled whipped cream inspired by Nigel Slater’s Genius toast. This cake is buttery, nutty, and incredibly moist—confident enough to have with nothing but hot coffee, but adaptable enough to drape with...
6
125
9
1 hr 45 min
TOTAL TIME
590
CALORIES
$1.12
PER SERVING
Food-Processor Pistachio Cake With Raspberry Cream
Ingredients
12 INGREDIENTS
10 SERVINGS
Pistachio Paste
8 oz pistachio paste
Vanilla Extract
1/4 tsp vanilla extract
Vanilla Extract
3/4 tsp vanilla extract
Baking Powder
1 1/2 tsp baking powder
Unsalted Butter
1 cup unsalted butter
cubed, at room temperature
Confectioners Sugar
1 tbsp confectioners sugar
plus more for serving
Kosher Salt
1 tsp kosher salt
Sugar
1 1/3 cups sugar
Eggs
6 large eggs
at room temperature
Raspberries
6 oz raspberries
Heavy Cream
1 cup heavy cream
Flour
1 cup flour
divided
Directions
24 STEPS
45 min
PREP TIME
1 hr
COOK TIME
1 hr 45 min
TOTAL TIME
View Directions on Food52
Health Info
Macros
47g
CARBS
41g
FAT
11g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
What is a Pistachio Cake?
What ingredients do I need to make a Pistachio Cake?
Can I substitute pistachio pudding mix with actual pistachios?
What equipment do I need to make a Pistachio Cake?
How do I adjust the consistency of the batter?
How do I prevent the cake from sticking to the pan?
How long does it take to bake a Pistachio Cake?
How do I store leftover Pistachio Cake?