Dessert

Nothing beats the combination of fresh fruit, creamy chocolate, and the luxurious crunch of pistachios. This cake is the ultimate treat for a sunny afternoon. Thanks to the addition of Greek yogurt, the cake has an incredibly soft, almost velvety texture that is perfectly balanced by the tart raspberries.

Recipe

Summer Raspberry Cake with Pistachio and White Chocolate

Whether you are hosting an elaborate high tea or just looking for something tasty to go with coffee, you are guaranteed to steal the show with this recipe.

Course	Dessert
Kitchen	Dutch
Servings	1 whole cake

Preparation time

Preparation time	1 hour 20 minutes
Total	1 hour 20 minutes

Equipment

Cake pan (23x13 cm)
Mixing bowls
Spatula

Ingredients

240 g flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
160 g unsalted butter (at room temperature)
180 g granulated sugar
2 eggs (L)
1 tsp vanilla extract
185 g whole milk
65 g Greek yogurt
150 g fresh raspberries
100 g white chocolate (good quality)
1 tsp neutral oil (such as sunflower oil, for shine)
A handful of unsalted pistachios, roughly chopped
Extra raspberries (optional, for garnish)

Summer Raspberry Cake with Pistachio and White Chocolate

Preparation: Preheat the oven to 175°C. Grease a cake tin of approximately 23 × 13 cm well with butter or line the tin with baking paper for a smooth result.
Dry ingredients: In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set this aside for a moment.
Beating: In a large mixing bowl, beat the softened butter with the sugar until light and fluffy. Add the eggs one at a time, mixing well after each egg. Then stir in the vanilla extract, milk, and Greek yogurt.
Tip: Don't worry if the batter looks a bit curdled right now; this will be fine once the flour is added!
Combining: Add the dry ingredients to the wet mixture. Use a spatula to gently fold everything in.
Note: Do not mix for too long! As soon as the flour is just incorporated, stop stirring. This will keep the cake airy.
The finishing touch: Finally, very carefully fold the raspberries into the batter. Pour the batter into the cake tin and smooth the top.
Baking: Bake the cake for 50 to 60 minutes until golden brown. Check for doneness with a skewer: if it comes out clean, your cake is ready. Let the cake cool completely on a wire rack before you start decorating.

Glaze & Decoration: Melt the white chocolate together with the oil in a bain-marie or in the microwave (stirring for 20 seconds at a time). Pour the glaze playfully over the cooled cake. Immediately sprinkle the chopped pistachios over it for that delicious crunch and beautiful green color.

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Serving suggestion

Serve the cake with an extra dollop of Greek yogurt or a scoop of vanilla ice cream for a luxurious dessert experience. Enjoy it with a refreshing iced tea with fresh mint.

Enjoy your meal!

Did you bake this cake? Share your creation with us on social media! Which topping is your favorite for a summer cake?

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