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
- 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
- whipped cream
- 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.
- 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.
- Sprinkle the raspberries with 40g (1.4 oz) of the brown sugar (about 2 tbsp). Preheat the oven at 180° C (355° F).
- 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.
- Add the eggs one by one while you keep working.
- Now add the pistachio flour and mix.
- Sift together the flour and the baking powder, then add them to the mixture and work briefly.
- Finally add the milk and the oil. Mix well.
- 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.
- Carefully remove the ring and the baking paper.
- With a long knife remove the top of the cake so it will be steady once turned upside-down.
- Turn the cake upside-down and let it cool completely. Decorate with lightly sweetened whipped cream.