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!
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.
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!