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Rose Raspberry Pistachio Cake

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Get ready to wow your friends and family by serving this Rose Raspberry Pistachio Cake after dinner this weekend.

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What really sets this homemade cake recipe apart is the flavors!

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The base is a festive almond, coconut, and pistachio flour cake topped with vanilla bean frosting, pistachio butter, candied rose petals, raspberries and chopped pistachios!

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Before starting, know that for a smaller, single-layer cake, you can bake the cake in a 6-inch cake pan. You’ll just need to increase the cooking time a bit.

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First step, mix your batter which consists of a combination of almond, pistachio and coconut flours among other ingredients.

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Pour the mixture into the prepared cake pan and use a spoon or an offset spatula to smooth the top and bake, allowing to cool completely before frosting!

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Once frosted, add pistachio butter! Pistachio butter can be found in the jam & nut butter aisle in the grocery store.

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Layer on candied rose petals - they add a delicate, soft aesthetic to the cake and they are edible so you can enjoy them!

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Finally, top with fresh raspberries and ground pistachios.

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Cut the cake into eight even pieces and serve!

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Get the entire recipe by clicking the link below!