Raspberry Pistachio Blondie Cake
Ingredients
For the Blondie Base
- 1 cup (225 g) unsalted butter, melted
- 1½ cups (300 g) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chopped pistachios
For the Vanilla Cream
- 1½ cups (360 ml) heavy whipping cream
- 8 oz (225 g) mascarpone cheese
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
Topping
- 2 cups fresh raspberries
- 2 tbsp chopped pistachios
- Powdered sugar (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the eggs one at a time, then mix in the vanilla extract.
- Fold in the flour, baking powder, and salt until just combined. Stir in the chopped pistachios.
- Pour the batter into the prepared pan and bake for 28–32 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondie to cool completely.
- Beat the mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.
- Spread or pipe the vanilla cream over the cooled blondie.
- Top generously with fresh raspberries and sprinkle with chopped pistachios.
- Chill for 30 minutes before slicing and serving.
