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“Pistachio Raspberry Cake 2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, softened 1 cup whole milk 3 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup shelled pistachios, finely chopped 1 cup fresh raspberries Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Gently fold in the chopped pistachios and raspberries, being careful not to break the raspberries. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve the cake plain or dusted with powdered sugar. Serves 12. Nutritional Information (per serving): Calories: 220 Net Carbs: 28g Protein: 5g Fat: 10g For a richer flavor, try adding a teaspoon of almond extract to the batter. You can also substitute the raspberries with blueberries or strawberries for a different twist. For a festive touch, top the cooled cake with whipped cream and additional fresh berries before serving.”
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“Pistachio Raspberry Cake 2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, softened 1 cup whole milk 3 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup shelled pistachios, finely chopped 1 cup fresh raspberries Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Gently fold in the chopped pistachios and raspberries, being careful not to break the raspberries. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve the cake plain or dusted with powdered sugar. Serves 12. Nutritional Information (per serving): Calories: 220 Net Carbs: 28g Protein: 5g Fat: 10g For a richer flavor, try adding a teaspoon of almond extract to the batter. You can also substitute the raspberries with blueberries or strawberries for a different twist. For a festive touch, top the cooled cake with whipped cream and additional fresh berries before serving.”