Raspberry Pistachio Upside-Down Cake

Torta rovesciata lamponi e pistacchi | tortaoragione.it

Raspberry pistachio upside-down cake is probably the recipe that is generating more questions and feedback. So I decided to fine-tune it and show the step-by-step images.
The idea came after seeing these raspberry and almond flour mini cakes in a popular recipe magazine. The upside-down mini cakes seemed delicious and easy to replicate, and I asked myself if the recipe could be translated into something else. How about trying a different kind of nuts?

The first combination that came to mind was raspberry with pistachio. I must admit that in case you don’t have the pistachio flour handy it’s a bit of a pain to make from scratch.

Home made pistachio flour

To prepare the home made pistachio flour you have to shell the pistachios and then boil them for 1 minute. Then remove from heath and leave them to rest for 8 minutes. Drain and remove the skins while they are still hot. Be prepared this is a very Zen type of job…
Dry them in the over at 160° C (320° F) for 10 minutes, and finally for another 5 minutes with convection. Once they are cold and dry they can be blended in the mixer. Use pulse in order not to heat them up.
A 250g (8.8 oz) pack of pistachios will result in roughly 120g (4.2 oz) of pistachio flour (ground pistachio). Alternatively almond flour or ground almonds can be used instead.

I haven’t changed much from the first version of this raspberry and pistachio upside-down cake.
I reduced the milk and increased slightly the sugar. Of course the quantity of sugar may vary due to taste, and also in case a whipped cream is used.

A good variation could be whipped cream mixed with pistachio cream, or a pistachio custard cream.

Raspberry Pistachio Upside-Down Cake

Prep Time30 mins
Cook Time1 min
Total Time31 mins
Ingredients for a 18 cm / 7 in pastry ring

Ingredients

  • 120 g pistachio flour or ground pistachios* 4.2 oz
  • 130 g flour 4.6 oz
  • 70 g butter room temperature 2.5 oz
  • 3 eggs
  • 140 g brown sugar 4.9 oz
  • 2 tsp baking powder
  • 70 g milk 2.5 oz
  • 50 g sunflower oil 1.8 oz
  • 375 g fresh raspberries 13.2 oz

For decoration:

  • whipped cream

Instructions

  • Grease the inside of a 18 cm / 7 in pastry ring, and cover it with a strip of baking paper, slightly higher than the ring.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Place the ring on an over tray lined with baking paper. Place the raspberries upside-down inside the ring, pressing them next to each other.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Sprinkle the raspberries with 40g (1.4 oz) of the brown sugar (about 2 tbsp). Preheat the oven at 180° C (355° F).
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Inside a large bowl work the butter using the handheld mixer. Add the remaining sugar (about 100g / 3.5 oz) and keep working until fluffy and light.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Add the eggs one by one while you keep working.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Now add the pistachio flour and mix.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Sift together the flour and the baking powder, then add them to the mixture and work briefly.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Finally add the milk and the oil. Mix well.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Pour the batter inside the ring and level with a spatula. Cook in the preheated oven at 180° C (355° F) for about 1 hour. Check the cooking with a toothpick.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Carefully remove the ring and the baking paper.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • With a long knife remove the top of the cake so it will be steady once turned upside-down.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it
  • Turn the cake upside-down and let it cool completely. Decorate with lightly sweetened whipped cream.
    Raspberry and Pistachio Upside-Down Cake | tortaoragione.it

Notes

*To make ground pistachios shell and boil them for 1 minute. Leave them in hot water for 8 minutes. Drain ad remove the skins while they are still hot. Bake them in the over at 160° C (320° F) for 10 minutes, and finally for another 5 minutes with convection. Once they are cold and dry they can be blended in the mixer. Use pulse in order not to heat them up.
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