Pistachio Raspberry Rose Cake is a delightful dessert that combines the nutty crunch of pistachios, tart bursts of raspberries, and the delicate floral notes of rose extract. This moist and fragrant layered cake is perfect for special occasions or an elegant dessert treat. Whether you’re celebrating a birthday, wedding, or simply want to indulge in an exquisite sweet, this cake is sure to impress. The unique blend of flavors offers a refreshing twist that sets it apart from traditional cakes, making it a favorite among those who appreciate unique dessert experiences.
Why You’ll Love This Pistachio Raspberry Rose Cake
There are many reasons to fall in love with this Pistachio Raspberry Rose Cake. First, its stunning appearance makes it an impressive centerpiece for any gathering. Second, the combination of flavors is both exotic and comforting, perfect for indulging your senses. It also provides a delightful contrast between the nutty pistachios and the tart raspberries, creating a balanced taste. Additionally, it’s versatile enough to be served at various events, from casual gatherings to formal celebrations. The cake is also suitable for various diets, including vegetarian options. Lastly, the easy pistachio raspberry rose cake recipe ensures that anyone can recreate this masterpiece at home.
Ingredients for Pistachio Raspberry Rose Cake
Gather these items:
- 160 g pistachios
- 40 g cornflour
- 420 g plain flour
- 28 g baking powder (around 1 ½ tbsp)
- 5 g salt
- 270 g unsalted butter (cold cubes for Thermomix or room temperature cubed for Stand Mixer)
- 420 g caster sugar
- 10 g vanilla extract (2 tsp)
- 5 g rose extract or 1 tbsp rosewater (optional, used in icing)
- 3 large eggs
- 380 g full cream milk (weighed into a small pouring jug)
- 100 g frozen raspberries (keep frozen until adding to batter)
How to Make Pistachio Raspberry Rose Cake Step-by-Step
- Step 1: Finely chop or pulse the pistachios until they are coarsely ground. In a large bowl, sift together the plain flour, cornflour, baking powder, and salt. Stir in the chopped pistachios and set aside.
- Step 2: Using a stand mixer or Thermomix, cream the unsalted butter and caster sugar together until light, fluffy, and pale in color. This typically takes about 3-5 minutes at medium speed.
- Step 3: Add the vanilla extract and rose extract (if using) to the creamed butter and sugar. Then, add the eggs one at a time, mixing well after each addition to fully incorporate.
- Step 4: Gradually add the dry ingredients mixture alternately with the milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently to combine, taking care not to over-mix the batter.
- Step 5: Gently fold the frozen raspberries into the batter, ensuring they stay whole and evenly distributed without breaking up too much.
- Step 6: Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- Step 7: Divide the batter evenly between the prepared pans and smooth the tops. Bake in a preheated oven at 170°C (338°F) for approximately 40 minutes or until a skewer inserted into the center comes out clean.
- Step 8: Remove cakes from the oven and allow to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before icing or serving.
Pro Tips for the Perfect Pistachio Raspberry Rose Cake
Keep these in mind:
- Use fresh ingredients for the best flavor.
- Store any leftovers in an airtight container.
- Consider serving with whipped cream or a dusting of powdered sugar.
- For a gluten-free pistachio raspberry cake, substitute plain flour with a gluten-free blend.
- To make it vegan, replace eggs with flax eggs and use plant-based butter and milk.
Best Ways to Serve Pistachio Raspberry Rose Cake
This elegant Pistachio Raspberry Rose Cake can be served in various delightful ways. Pair it with a dollop of whipped cream for added richness or serve it alongside a scoop of vanilla ice cream for a luxurious touch. It also makes a stunning centerpiece for celebrations, adorned with fresh raspberries and edible flowers for a beautiful presentation.
How to Store and Reheat Pistachio Raspberry Rose Cake
To keep your Pistachio Raspberry Rose Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, but be sure to bring it back to room temperature before serving. For meal prep, you can freeze the layers separately for up to three months, then thaw and assemble when ready to serve.
Frequently Asked Questions About Pistachio Raspberry Rose Cake
What’s the secret to perfect Pistachio Raspberry Rose Cake?
The secret lies in using high-quality ingredients, especially fresh pistachios and ripe raspberries. Also, avoid over-mixing the batter to maintain the cake’s light texture.
Can I make Pistachio Raspberry Rose Cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in the fridge or freezer. Just ice them shortly before serving for the best flavor and texture.
How do I avoid common mistakes with Pistachio Raspberry Rose Cake?
To avoid common pitfalls, measure ingredients accurately, ensure all components are at room temperature, and don’t skip the cooling time before icing.
Variations of Pistachio Raspberry Rose Cake You Can Try
If you’re looking to switch things up, consider these variations of Pistachio Raspberry Rose Cake. You can create a rose-flavored pistachio cake by incorporating more rose extract or even adding a layer of raspberry rose cake with pistachio frosting. For a unique twist, try a gluten-free pistachio raspberry cake by substituting the flour, or make mini cakes for individual servings!
For more delicious recipes, check out our recipe collection, or explore our Pumpkin Patch Cookies for a seasonal treat. If you’re interested in other unique desserts, try our Pistachio Cheesecake Delight or Chocolate Cake with Cream Filling.
Print
Delightful Pistachio Raspberry Rose Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Pistachio, Raspberry and Rose Cake combining the nutty crunch of pistachios, tart bursts of raspberries, and delicate floral notes of rose extract. This moist and fragrant layered cake is perfect for special occasions or an elegant dessert treat.
Ingredients
- 160 g pistachios
- 40 g cornflour
- 420 g plain flour
- 28 g baking powder (around 1 ½ tbsp)
- 5 g salt
- 270 g unsalted butter (cold cubes for Thermomix or room temperature cubed for Stand Mixer)
- 420 g caster sugar
- 10 g vanilla extract (2 tsp)
- 5 g rose extract or 1 tbsp rosewater (optional, used in icing)
- 3 large eggs
- 380 g full cream milk (weighed into a small pouring jug)
- 100 g frozen raspberries (keep frozen until adding to batter)
Instructions
- Finely chop or pulse the pistachios until they are coarsely ground. In a large bowl, sift together the plain flour, cornflour, baking powder, and salt. Stir in the chopped pistachios and set aside.
- Using a stand mixer or Thermomix, cream the unsalted butter and caster sugar together until light, fluffy, and pale in color. This typically takes about 3-5 minutes at medium speed.
- Add the vanilla extract and rose extract (if using) to the creamed butter and sugar. Then, add the eggs one at a time, mixing well after each addition to fully incorporate.
- Gradually add the dry ingredients mixture alternately with the milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently to combine, taking care not to over-mix the batter.
- Gently fold the frozen raspberries into the batter, ensuring they stay whole and evenly distributed without breaking up too much.
- Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake in a preheated oven at 170°C (338°F) for approximately 40 minutes or until a skewer inserted into the center comes out clean.
- Remove cakes from the oven and allow to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before icing or serving.
Notes
- Use fresh ingredients for the best flavor.
- Store any leftovers in an airtight container.
- Consider serving with whipped cream or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
