Irresistible Pistachio Raspberry Loaf Cake: The Ultimate Recipe for a Moist & Flavorful Treat

Prepare to fall in love with this exquisite Pistachio Raspberry Loaf Cake – a symphony of textures and vibrant flavors. This delightful bake masterfully combines the delicate crunch and earthy notes of pistachios with the bright, tangy burst of fresh raspberries, all uplifted by a subtle whisper of lemon. It’s more than just a cake; it’s an experience, a perfect centerpiece for afternoon tea, a charming brunch addition, or a simple, elegant dessert. Its ease of preparation belies its sophisticated taste, making it an ideal recipe for both seasoned bakers and enthusiastic beginners alike. Get ready to bake a loaf that will surely become a household favorite!

Why You’ll Adore This Pistachio Raspberry Loaf Cake

This delightful Pistachio Raspberry Loaf Cake isn’t just another dessert; it’s a culinary treat that captures the essence of fresh, vibrant flavors and comforting textures. Here’s why this recipe deserves a spot in your baking repertoire:

• Perfect Harmony of Flavors: The distinct, slightly earthy and nutty taste of pistachios beautifully complements the bright, tangy sweetness of fresh raspberries. A touch of lemon zest adds a refreshing counterpoint, elevating the entire flavor profile.
• Irresistible Texture: You’ll love the unique texture – a tender, moist crumb infused with finely ground pistachios, punctuated by juicy, almost-melting raspberries, and finished with a satisfying, crunchy pistachio topping.
• Effortlessly Elegant: Despite its gourmet appeal, this loaf cake is incredibly straightforward to make. It’s a one-layer wonder that looks impressive without requiring complex decorating skills, making it perfect for both casual gatherings and special occasions.
• Versatile for Any Time of Day: While it makes a fantastic summer dessert, this cake is equally wonderful for afternoon tea, a delightful breakfast pastry, or a pick-me-up snack with your coffee.
• A Crowd-Pleaser: The combination of familiar fruit and unique nut flavor tends to be a hit with everyone, even those who might not typically choose pistachio. It’s truly a celebration of simple, good ingredients.

More Loaf Cakes to Try: Lemon Raspberry Loaf Cake | Almond Raspberry Cake

Essential Ingredients for Your Perfect Loaf Cake

For precise measurements, refer to the full recipe card below.

Crafting the perfect Pistachio Raspberry Loaf Cake starts with understanding the role of each ingredient. Here’s a closer look at the key components:

• Pistachios: These star ingredients are used in two forms: finely ground within the cake batter to infuse a subtle, nutty flavor and a tender crumb, and roughly chopped for a delightful crunchy topping. Always opt for raw, unsalted pistachios to control the salt content and ensure the purest flavor. Grind them to your preferred coarseness – a finer grind creates a smoother cake, while a coarser grind adds more texture. Be careful not to over-process, or they’ll release their oils and turn into a paste.
• All-Purpose Flour: The structural base of our loaf cake. Ensure it’s fresh for optimal rise and texture.
• Baking Powder & Fine Table Salt: These leavening agents and flavor enhancers are crucial for a light, airy crumb and balanced taste.
• Caster Sugar: Fine granulated sugar that dissolves easily, contributing to the cake’s tenderness and sweetness.
• Lemon Zest: A vital ingredient for brightening the flavors. When rubbed with sugar, the zest releases its natural oils, infusing the entire cake with a refreshing, aromatic citrus note that perfectly balances the rich pistachios and tart raspberries.
• Eggs: Use large eggs, ideally at room temperature. Room temperature eggs emulsify better with other ingredients, leading to a smoother batter and a more evenly textured cake. They act as a binder and contribute to the cake’s structure.
• Neutral-Flavour Oil (Canola or Vegetable Oil): I highly recommend using oil over butter for this particular loaf cake. Oil helps create an incredibly moist and light crumb that stays fresh longer, whereas butter can sometimes lead to a drier texture more quickly.
• Thickened / Heavy Cream: With a minimum of 30% fat content, heavy cream adds richness, moisture, and a luxurious texture to the cake, contributing to its tender crumb.
• Raspberries: Fresh raspberries are ideal for their vibrant flavor and ability to hold their shape. If using frozen raspberries, make sure to thaw them completely and drain any excess liquid thoroughly. Pat them dry before adding to the batter to prevent introducing extra moisture, which could affect the cake’s texture.

Baking Your Pistachio Raspberry Loaf: A Step-by-Step Guide

Creating this delicious Pistachio Raspberry Loaf Cake is a straightforward and enjoyable process. Follow these steps for a perfect bake every time.

• Prepare Your Oven and Pan: Preheat your oven to 180℃ / 350 ℉. Take a 12 x 22 cm (5 x 9 inch) loaf pan, lightly grease it, and line the bottom with a piece of baking paper. This ensures easy removal and prevents sticking.
• Make Your Pistachio Flour: In a food processor, pulse the raw, unsalted pistachios until you achieve a slightly coarse powder. You can adjust the coarseness to your preference for a smoother or crunchier cake texture. Be careful not to over-mix, as pistachios will quickly release their natural oils and turn into a paste.
• Prepare the Raspberries: Wash and thoroughly dry your raspberries. In a small bowl, sprinkle about half a tablespoon of the all-purpose flour over them. Gently toss to coat the berries. This crucial step helps prevent them from sinking to the bottom of the cake during baking.
• Combine Dry Ingredients: In a medium bowl, combine the remaining flour with the ground pistachios, baking powder, and salt. Whisk briefly to ensure all dry ingredients are evenly distributed. Set this mixture aside.
• Infuse the Sugar with Lemon: In a separate large mixing bowl, combine the caster sugar and lemon zest. Using your fingertips, gently rub the zest into the sugar. This action releases the fragrant oils from the lemon zest, deeply infusing the sugar with bright citrus flavor.
• Mix Wet Ingredients: To the lemon-infused sugar, add the room temperature eggs. Whisk them until the mixture is lightly bubbly and well combined. Then, whisk in the neutral oil and heavy cream until you have a smooth, emulsified liquid mixture.

• Combine Wet and Dry: Gradually add the prepared dry ingredient mix to the wet mixture. Gently whisk until just combined. It’s important to stop mixing as soon as no lumps remain to avoid over-developing the gluten, which can lead to a tough cake. The batter should look light and slightly shiny.
• Fold in Raspberries: Gently fold in the flour-coated raspberries using a spatula. Be very careful not to over-mix, as this can crush the delicate berries and cause their juices to streak the batter. You want them to remain as intact as possible.

• Pour into Pan and Top: Pour the luscious raspberry and pistachio cake batter into your prepared loaf pan. For an extra touch of beauty and flavor, slice the remaining raspberries in half and artfully arrange them on top of the cake batter. Finish by sprinkling the roughly chopped pistachios over the raspberries.
• Bake to Perfection: Bake for approximately 55 to 60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. If you notice the top browning too quickly before the inside is fully baked, simply cover the pan loosely with aluminum foil for the remaining baking time to prevent further browning.
• Cool Completely: Once baked, remove the loaf cake from the oven and place it on a wire cooling rack. Allow it to cool completely in the pan before attempting to remove it. This prevents the cake from breaking and ensures it sets properly.

Serve the cooled loaf cake as is, or for a touch of elegance, dust it with a generous layer of icing sugar. For an extra decadent treat, consider a delicate drizzle of melted white chocolate over the top.

Recipe FAQs

Tips & Suggestions for a Perfect Loaf

Achieve loaf cake perfection with these expert tips and creative suggestions:

• Control Pistachio Texture: The texture of your ground pistachios significantly impacts the final cake. For a noticeable crunch, pulse the pistachios into a coarser flour with some larger bits. If you prefer a smoother, more uniform crumb, grind them into a finer powder. Remember, over-grinding will turn them into a Pistachio Paste, which, while delicious, is not what we’re aiming for in the batter!
• Enhance Nutty Flavor: For an even deeper, more robust pistachio flavor, consider lightly toasting the raw nuts in a dry pan or oven (at about 150℃ / 300℉) for about 7-10 minutes before grinding them. Watch them carefully, as they can burn quickly. This step will result in a slightly darker hue and a more intense nutty aroma in your cake.
• Prevent Raspberry Sinking: The trick to keeping raspberries beautifully suspended throughout your cake is to gently toss them with a tablespoon of flour before adding them to the batter. This light coating creates a barrier that helps prevent the fruit from sinking to the bottom during baking. Slicing larger raspberries in half can also contribute to more even distribution and lighter weight.
• Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dense cake. A few small lumps are perfectly fine and often result in a more tender crumb.
• Room Temperature Ingredients: Ensure your eggs and cream are at room temperature. This allows them to emulsify properly with the other ingredients, creating a smooth, uniform batter and a finely textured cake.
• Creative Serving Suggestions:
  • Simple Dusting: A classic dusting of icing sugar is always elegant.
  • Glaze It: A simple lemon glaze (powdered sugar mixed with lemon juice) would amplify the citrus notes. A white chocolate glaze also pairs beautifully.
  • Layered Delight: For a more elaborate dessert, slice the cooled loaf horizontally and fill it! Spread a layer of raspberry jam, raspberry curd, raspberry compote, or a luscious pistachio buttercream or pistachio pastry cream before topping with the other half.
  • With Cream: Serve slices with a dollop of whipped cream or a scoop of vanilla bean ice cream.
• Check Oven Calibration: Ovens can vary. If your cake is consistently baking too quickly or too slowly, consider getting an oven thermometer to ensure your oven is truly heating to the temperature you set.

Storing & Freezing Your Loaf Cake

This Pistachio Raspberry Loaf Cake is wonderful fresh, but it also stores beautifully, allowing you to enjoy its flavors for longer.

• Room Temperature Storage: Keep the loaf cake at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 3 days. This will help maintain its moisture and freshness.
• Freezing: For longer storage, this cake freezes exceptionally well for up to 2 months. You can freeze the entire loaf, wrapped tightly in plastic wrap and then foil, or freeze individual pre-sliced portions. If freezing slices, place a piece of parchment paper between each slice to prevent them from sticking together. To thaw, simply leave the whole cake at room temperature overnight, or individual slices for a few hours.

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Recipe

Pistachio Raspberry Cake

5 from 1 vote

This simple Pistachio Raspberry Loaf Cake is full of flavours and textures. The slightly crunchy pistachio cake is packed with fresh, tangy raspberries and a hint of lemon zest. A great cake for afternoon tea!

Servings:
10

Author:

Sylvie

Prep Time

15 minutes
mins

Cook Time

55 minutes
mins

Total Time

1 hour
hr
10 minutes
mins

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Equipment

• 12 x 22 cm (5 x 9 inch) Loaf Pan

Ingredients

• 150 gr Raw Shelled Pistachios, unsalted
• 150 gr Plain / All-Purpose Flour
• 150 gr Raspberries
• 1 1/2 teaspoon Baking Powder
• 1 pinch Fine Table Salt
• 120 gr Caster Sugar
• 1 teaspoon Lemon Zest, from about 1 large lemon
• 3 large Eggs, at room temperature
• 120 ml Canola or Vegetable Oil
• 120 ml Thickened / Heavy Cream

Toppings

• 50 gr Raspberries
• 20 gr Raw Shelled Pistachios, unsalted, roughly chopped

Instructions

• Preheat your oven on 180℃ / 350 ℉. Lightly grease a 12 x 22 cm (5 x 9 inch) loaf pan and line the bottom with a piece of baking paper.
• Place the raw, shelled pistachios into the bowl of your food processor. Pulse for a couple of minutes or until you get a very slightly coarse powder (see note 1). Set aside.
• Place the flour into a large mixing bowl and the washed & pat-dried raspberries into a separate small mixing bowl. Take about 1/2 tablespoon of flour from the large bowl, sprinkle it over the raspberries and gently toss to coat them. Set the raspberries aside.
• To the bowl with the flour, add the ground pistachios, baking powder and salt. Mix to combine and set aside.
• In a separate bowl, combine the sugar and lemon zest. Using your fingers, slightly rub the zest and sugar together to help the zest release their oil and flavour the sugar.
• Add in the eggs and whisk for a couple of minutes or until lightly bubbly. Mix in the oil and cream and whisk until smooth.
• Add the dry ingredients to the egg mixture and gently whisk until no lumps remain. Add the raspberries (coated in flour) and very gently fold them into the batter. Try not to over-mix to keep the raspberries intact.
• Pour into the prepared loaf pan. Slice the remaining raspberries in half and place over the cake batter. Top with the roughly chopped pistachios.
• Bake for 55 to 60 minutes (see note 2) or until a skewer comes out clean. Place on a cooling rack and leave to cool down completely before tipping out of the pan. Optionally, top with icing sugar to serve.

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Notes

1. Depending on the texture of cake you are after, you can grind the pistachios into a finer or coarser flour. Don’t grind for too long or the pistachios will start releasing oil and turn into a paste.
2. If the cake seems to be turning golden brown too quickly and isn’t fully baked inside yet, you can cover the pan with aluminum foil to prevent more browning and keep baking until ready.

Nutrition (per serving)

Calories:
370
kcal

|

Carbohydrates:
31
g

|

Protein:
7
g

|

Fat:
25
g

|

Saturated Fat:
5
g

|

Polyunsaturated Fat:
6
g

|

Monounsaturated Fat:
13
g

|

Trans Fat:
0.1
g

|

Cholesterol:
69
mg

|

Sodium:
93
mg

|

Potassium:
253
mg

|

Fiber:
3
g

|

Sugar:
15
g

|

Vitamin A:
336
IU

|

Vitamin C:
7
mg

|

Calcium:
77
mg

|

Iron:
2
mg

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Final Thoughts on Your Pistachio Raspberry Loaf Cake

This Pistachio Raspberry Loaf Cake is more than just a recipe; it’s an invitation to experience the joy of baking and the delight of fresh, harmonious flavors. Each slice offers a perfect balance of nutty crunch, tart fruitiness, and subtle citrus zest, all wrapped in a wonderfully moist crumb. Whether you’re sharing it with loved ones over a cup of tea, serving it as a light dessert, or simply enjoying a quiet moment with a slice and your favorite beverage, this loaf cake promises to brighten your day. We encourage you to try this recipe, experiment with the tips, and make it your own. Happy baking!