Description
This elegant Pistachio Cake with Raspberry Rose Buttercream is a delightful dessert featuring finely ground pistachios in a moist, tender cake, layered and coated with a creamy buttercream infused with raspberries and rose powder. Perfect for special occasions, this tall 6-inch cake combines nutty flavors with floral and fruity notes for a sophisticated treat.
Ingredients
Scale
For the Cake:
- 2 cups unsalted shelled pistachios
- 2½ cups cake flour
- ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (16 tablespoons)
- 1¾ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 1 cup whole milk
- ½ cup sour cream
- 3 egg whites
- ½ teaspoon cream of tartar
For the Frosting:
- 2 sticks salted butter, room temperature (16 tablespoons)
- ½ tablespoon vanilla extract
- ½ cup raspberries
- 2 teaspoons Anima Mundi Rose Powder
- 4 cups powdered sugar
- Fresh raspberries, to garnish
Instructions
- Prepare the Cake Batter: Preheat your oven to 350 degrees Fahrenheit. Grease three 9-inch round baking pans and line the bottoms with parchment paper to prevent sticking. In a food processor, pulse 2 cups of pistachios until finely ground to create pistachio powder. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 cup of the ground pistachios, cake flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In another bowl, beat the room temperature unsalted butter on high speed for about 2 minutes until creamy. Add granulated sugar and continue beating for another 2 minutes until fluffy. Incorporate vanilla extract, almond extract, and the large egg, mixing until fully combined.
- Combine Wet and Dry Ingredients: Gradually whisk the dry ingredients into the butter mixture, alternating with whole milk and sour cream. Mix just until combined to avoid overworking the batter.
- Whip Egg Whites: In a clean mixing bowl, add the egg whites and cream of tartar. Beat until stiff peaks form. Gently fold the egg whites into the batter to lighten it without deflating.
- Bake the Cake Layers: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- Cool the Cake: Remove the pans from the oven and allow the cakes to cool for 15 minutes. Then, carefully remove the cakes from the pans and cool completely on wire racks to prevent sogginess.
- Make the Raspberry Rose Buttercream: In a large mixing bowl, beat salted butter, vanilla extract, and raspberries together for 1 minute until the raspberries are broken down and the mixture is creamy. Add rose powder and 1 cup of powdered sugar, beating on low speed. Gradually add the remaining powdered sugar while continuing to beat on low. Increase to high speed and beat for an additional minute to achieve a smooth, fluffy frosting.
- Assemble and Frost the Cake: Spread frosting between each cooled cake layer. Then, coat the outside and top of the cake evenly with the remaining frosting.
- Decorate with Pistachio and Raspberries: Using your hands, press the reserved pistachio powder onto the frosted cake until fully coated. Garnish the top of the cake with fresh raspberries for a beautiful finish.
- Store the Cake: Refrigerate the finished cake. It will keep well for up to one week, maintaining freshness and flavor.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking.
- If Anima Mundi Rose Powder is unavailable, substitute with pure rose water or finely ground dried rose petals.
- For a nut-free version, substitute pistachios with ground almonds or sunflower seeds, adjusting quantities accordingly.
- Be careful not to overmix the batter once the wet and dry ingredients are combined to maintain a light texture.
- Use fresh raspberries for the frosting and garnish to enhance natural sweetness and vibrant color.
- Ensure egg whites are beaten to stiff peaks for a fluffy, airy cake structure.
- Allow the cake layers to cool completely before frosting to prevent melting or sliding.
- This cake can be made a day ahead and refrigerated to develop flavors further.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 490 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 85 mg
