Introduction

The Gâteau à la Pistache et Framboises is a charming French cake that combines the delicate nuttiness of pistachios with the tangy brightness of raspberries. It’s a favorite among pâtisserie lovers for its moist, soft crumb and bursts of fresh fruit. This cake is not only visually stunning but also incredibly flavorful, perfect for tea-time treats, special occasions, or simply indulging your sweet cravings the French way.

🧺 Ingredients

For the pistachio cake:

120g shelled pistachios (unsalted)

150g all-purpose flour

2 tsp baking powder

¼ tsp salt

150g unsalted butter, room temperature

150g caster sugar

3 large eggs

1 tsp vanilla extract

80ml whole milk

150g fresh raspberries (plus more for garnish)

Optional:

A few drops of pistachio extract for enhanced flavor

2 tbsp ground almonds for a richer texture

For decoration:

Powdered sugar for dusting

Crushed pistachios

Fresh raspberries

👨‍🍳 Preparation Steps

🔹 Step 1: Prepare the Pistachios

Toast pistachios lightly in a dry pan or oven at 160°C (320°F) for 5–6 minutes. Let them cool.

Blitz the cooled pistachios in a food processor until finely ground (not paste).

💡 Tip: A mix of fine and slightly coarse pistachio pieces gives the cake a lovely texture.

🔹 Step 2: Make the Cake Batter

Preheat oven to 175°C (350°F). Grease and line a 20cm (8-inch) round cake tin.

In a bowl, mix ground pistachios, flour, baking powder, salt, and ground almonds (if using).

In a separate large bowl, cream together the butter and sugar until pale and fluffy.

Beat in the eggs one at a time, then add vanilla and pistachio extract.

Add the dry mixture in batches, alternating with milk, until a smooth batter forms.

🔹 Step 3: Add Raspberries

Gently fold in fresh raspberries, being careful not to crush them.

Pour the batter into the prepared tin and smooth the top.

💡 Pro Tip: Dust raspberries lightly with flour before folding in to prevent them from sinking.

🔹 Step 4: Bake

Bake for 35–45 minutes, or until a skewer inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🍓 Decoration & Serving

Once cool, dust the top with powdered sugar.

Garnish with fresh raspberries and a sprinkle of crushed pistachios.

For a festive touch, drizzle with white chocolate ganache or pistachio glaze.

🍽️ Serving Suggestions

Serve with a scoop of vanilla ice cream, crème fraîche, or a raspberry coulis.

This cake pairs wonderfully with a hot cup of Earl Grey, jasmine tea, or a chilled glass of rosé wine.

🧊 Storage Tips

Store in an airtight container at room temperature for 2 days.

Refrigerate (especially in warm weather) for up to 4 days.

Bring to room temperature before serving for best flavor and texture.

🥄 Variations

Lemon Zest: Add zest of 1 lemon for extra brightness.

Almond Twist: Replace pistachios with almonds for a Gâteau à l'Amande et Framboises.

Gluten-Free Version: Substitute flour with almond flour or a GF blend.

Why You'll Love This Cake

✅ Gorgeous colors and elegant presentation
✅ Moist and fluffy texture
✅ Delightful contrast between sweet nuttiness and tangy berries
✅ Easy enough for home bakers, yet impressive enough for guests

Final Thoughts

The Gâteau à la Pistache et Framboises is a celebration of delicate French flavors. It’s light yet luxurious, simple yet sophisticated—a perfect balance of elegance and taste. Whether for a garden party, brunch, or a personal treat, this cake brings a slice of French bakery charm to your table.