Pistachio Raspberry Cake

Name: Pistachio Raspberry Cake
Ingredients: 3/4 cup unsalted butter, at room temperature, plus more for pans; 1 3/4 cups sugar; 5 large egg whites, at room temperature; 2 teaspoons vanilla extract or seeds scraped from 1 vanilla bean; 2 3/4 cups cake flour, plus more for pans; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups 2% buttermilk, at room temperature; 3 cups fresh raspberries, divided; 6 ounces (about 1 1/3 cups) roasted pistachios, pulsed in a food processor until finely ground

10 ingredients

1 steps

Ingredients

3/4 cup unsalted butter, at room temperature, plus more for pans
1 3/4 cups sugar
5 large egg whites, at room temperature
2 teaspoons vanilla extract or seeds scraped from 1 vanilla bean
2 3/4 cups cake flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups 2% buttermilk, at room temperature
3 cups fresh raspberries, divided
6 ounces (about 1 1/3 cups) roasted pistachios, pulsed in a food processor until finely ground

Directions

1

["Preheat oven to 350\u00b0 with a rack in center. Butter two 8-in. cake pans, then line bottoms with parchment paper cut to fit.", "In a stand mixer with the paddle attachment (or a handheld mixer with an egg-beater attachment; a whisk attachment won't mix the batter properly), beat butter on medium speed until pale and fluffy, about 5 minutes. Scrape sides and bottom of bowl halfway through.", "To butter, add sugar and beat on high speed until pale and fluffy. \"Every time the paddle turns