Raspberry & Pistachio Tea Cake Recipe

Preheat the oven to 350°F (175°C). Grease a loaf pan.

In a bowl, mix flour, ground pistachios, and sugar.

In another bowl, cream together the butter and eggs. Add the milk and vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until well combined.

Fold in the fresh raspberries and chopped pistachios.

Pour the batter into the greased loaf pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.