Pistachio Dream Cake A Raspberry Swirled Dessert

Instructions:

1. Simmer raspberries, water, and sugar in a saucepan until softened. Strain (optional) and stir in lemon juice. Cool completely.
2. Preheat oven to 350°F (175°C). Grease and flour the springform pan.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
4. In a separate bowl, cream together butter and sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Gently fold in the pistachio butter until evenly distributed. Do not overmix.
8. Pour batter into the prepared pan. Drop spoonfuls of raspberry puree over the batter. Use a skewer or knife to swirl the puree into the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11. Sprinkle with chopped pistachios before serving.