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Home Summer Raspberry Cake with Pistachio & White Chocolate

Summer Raspberry Cake with Pistachio & White Chocolate

Name: Summer Raspberry Cake with Pistachio & White Chocolate
Prep time: 21 min
Total time: 21 min
Yield: 1 whole cake
Cuisine: Dutch
Ingredients: 240 g flour; 1 tsp baking powder; ½ tsp baking soda; Pinch of salt; 160 g unsalted butter (at room temperature); 180 g caster sugar; 2 eggs (large); 1 tsp vanilla extract; 185 g whole milk; 65 g Greek yoghurt; 150 g fresh raspberries; 100 g good-quality white chocolate; 1 tsp neutral oil (such as sunflower oil, for shine); A handful of unsalted pistachios, roughly chopped; Extra raspberries (optional, to garnish)

Dessert

Nothing beats the combination of fresh fruit, creamy chocolate and the luxurious crunch of pistachio. This cake is the ultimate bake for a sunny afternoon. Thanks to the addition of Greek yoghurt, it has an incredibly soft, almost velvety texture that is perfectly balanced by the bright, tangy raspberries.

x_ckl_recipe_markerSummer Raspberry Cake with Pistachio & White Chocolate Whether you're hosting an elaborate high tea or simply looking for something delicious with your coffee: this recipe is guaranteed to steal the show. Summer Raspberry Cake with Pistachio & White Chocolate Dessert Dutch 1 whole cake 1 hour 20 minutes 50-60 min 1 hour 20 minutes

Preparation: Preheat the oven to 175°C. Grease a cake tin of approximately 23 × 13 cm with butter, or line it with baking paper for a neat finish.
Dry ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.
Creaming: 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 addition. Stir in the vanilla extract, milk and Greek yoghurt.
Tip: Don't worry if the batter looks a little curdled at this stage — it will come together once the flour is added!
Combining: Add the dry ingredients to the wet mixture. Use a spatula to gently fold everything together.
Important: Don't overmix! As soon as the flour is just incorporated, stop stirring. This keeps the cake light and airy.
The finishing touch: Using a spatula, gently fold in the raspberries at the very end. Pour the batter into the cake tin and smooth the top.
Baking: Bake the cake for 50 to 60 minutes until golden brown. Check doneness with a skewer: if it comes out clean, the cake is ready. Leave the cake to cool completely on a wire rack before decorating.

Glaze & Decoration: Melt the white chocolate with the oil au bain-marie or in the microwave (stirring every 20 seconds). Drizzle the glaze generously over the cooled cake. Immediately scatter the chopped pistachios on top for that irresistible crunch and beautiful green colour.

Dessert 240 g flour 1 tsp baking powder ½ tsp baking soda Pinch of salt 160 g unsalted butter (at room temperature) 180 g caster sugar 2 eggs (large) 1 tsp vanilla extract 185 g whole milk 65 g Greek yoghurt 150 g fresh raspberries 100 g good-quality white chocolate 1 tsp neutral oil (such as sunflower oil, for shine) A handful of unsalted pistachios, roughly chopped Extra raspberries (optional, to garnish) Cake tin (23x13 cm) Mixing bowls Spatula Cake Pans cake-moulds Cake Plates cake-plate Baking bakken Kitchenware kitchenware Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura KitchenAid Meal Prep Bowls Core Empire Red 4-piece - 355, 591, 828 & 1065 ml KitchenAid ["Baking bowl"] KitchenAid Spatula Set Core Birchwood Silicone Empire Red 3-piece - Non-stick safe KitchenAid ["Spatelset"] KitchenAid Pastry Brush Core Birchwood Silicone Empire Red 31 cm - Basting Brush KitchenAid ["Bakkwast"] Cantuccini cookies foodies-cantuccini-cookies Easter cake with lemon curd and fresh berries foodies-easter-cake-with-lemon-curd-and-fresh-berries Apple tarte tatin foodies-apple-tarte-tatin Gluten-free almond cake with lemon and mixed berries foodies-gluten-free-almond-cake-with-lemon-and-mixed-berries

Recipe

Summer Raspberry Cake with Pistachio & White Chocolate

Whether you're hosting an elaborate high tea or simply looking for something delicious with your coffee: this recipe is guaranteed to steal the show.

Course	Dessert
Kitchen	Dutch
Servings	1 whole cake

Preparation time

Preparation time	1 hour 20 minutes
Time in oven	50-60 min
Total	1 hour 20 minutes

Equipment

Cake tin (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 caster sugar
2 eggs (large)
1 tsp vanilla extract
185 g whole milk
65 g Greek yoghurt
150 g fresh raspberries
100 g good-quality white chocolate
1 tsp neutral oil (such as sunflower oil, for shine)
A handful of unsalted pistachios, roughly chopped
Extra raspberries (optional, to garnish)

Summer Raspberry Cake with Pistachio & White Chocolate

Preparation: Preheat the oven to 175°C. Grease a cake tin of approximately 23 × 13 cm with butter, or line it with baking paper for a neat finish.
Dry ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.
Creaming: 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 addition. Stir in the vanilla extract, milk and Greek yoghurt.
Tip: Don't worry if the batter looks a little curdled at this stage — it will come together once the flour is added!
Combining: Add the dry ingredients to the wet mixture. Use a spatula to gently fold everything together.
Important: Don't overmix! As soon as the flour is just incorporated, stop stirring. This keeps the cake light and airy.
The finishing touch: Using a spatula, gently fold in the raspberries at the very end. Pour the batter into the cake tin and smooth the top.
Baking: Bake the cake for 50 to 60 minutes until golden brown. Check doneness with a skewer: if it comes out clean, the cake is ready. Leave the cake to cool completely on a wire rack before decorating.

Glaze & Decoration: Melt the white chocolate with the oil au bain-marie or in the microwave (stirring every 20 seconds). Drizzle the glaze generously over the cooled cake. Immediately scatter the chopped pistachios on top for that irresistible crunch and beautiful green colour.

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Serving suggestion

Serve the cake with an extra dollop of Greek yoghurt or a scoop of vanilla ice cream for a truly indulgent dessert. Pair it with a refreshing iced tea with fresh mint.

Enjoy!

Made this cake? Share your creation with us on social media! What's your favourite topping for a summer cake?

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