Lemon and Raspberry Cake with Pistachios

Lemon and Raspberry Cake with Pistachios

An elegant lemon cake dotted with fresh raspberries and crunchy pistachios that is impossible to put down.

Lemon and Raspberry Cake with Pistachios
  • nonstick vegetable oil spray
  • 1¾ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 1¼ cups plus 1½ tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1½ tablespoons finely grated lemon zest
  • ¾ tablespoon plus ¼ cup fresh lemon juice
  • ¾ cup olive oil
  • 1 cup fresh raspberries (about 115 g)
  • 2½ tablespoons chopped unsalted, raw pistachios
  1. Preheat oven to 175°C. Coat a 23cm diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
  2. Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and ¾ tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
  3. Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 1½ tablespoons sugar. Bake cake until a tester inserted into the centre comes out clean, 45–55 minutes.
  4. Meanwhile, bring remaining ¼ cup sugar and remaining ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
  5. Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.
Cake can be made 2 days ahead. Store wrapped tightly at room temperature.
Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: