Single Layer Raspberry Rose Pistachio Cake

5 from 3 votes

Single Layer Raspberry Rose Pistachio Cake

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

Prep Time30

Cook Time45

Dehydrating/Drying Time4

Total Time5 15

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 796kcal

Author: Emily Laurae

Equipment

Ingredients

Pistachio, Coconut & Almond Cake

1 Cup Finely Ground Pistachio Flour*
1 Cup Almond Flour
½ Cup Coconut Flour
1 Cup All-Purpose Flour
11/4 Cup Granulated Sugar
½ teaspoon Baking Powder
2 teaspoons Ground Cardamom
¼ teaspoon Sea Salt
4 Large Eggs room temperature
⅞ Cup Unsalted Butter melted & cooled
1 teaspoon Vanilla Extract

Rose & Vanlla Bean Buttercream

¼ Cup Unsalted Butter Room Temperature
1 tsp Rose water
½ teaspoon Vanilla Bean Paste or vanilla extract
2-4 Tablespoons Heavy Cream
1 ½ Cups Powdered Sugar

Candied Rose Petals

1 cup Rose Petals Washed and Dried, Organic
1 Egg White
¼ cup Granulated Sugar

Assembly

¾ Cup Fresh Raspberries
¼ Cup Roughly Chopped Pistactios
¼ Cup Pistachio Butter*

US Customary - Metric

Instructions

Pistachio, Coconut & Almond Cake

Preheat your oven to 350°F. Grease and line the base of an 8-inch cake pan parchment paper.
Combine the finely ground pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom and sea salt into a large mixing bowl, whisking to combine.
1 Cup Finely Ground Pistachio Flour*, 1 Cup Almond Flour , ½ Cup Coconut Flour , 1 Cup All-Purpose Flour , 11/4 Cup Granulated Sugar , ½ teaspoon Baking Powder , 2 teaspoons Ground Cardamom, ¼ teaspoon Sea Salt
In a separate small bowl, whisk together the eggs, butter and vanilla extract.
4 Large Eggs , ⅞ Cup Unsalted Butter, 1 teaspoon Vanilla Extract
Then add the wet ingredients into the dry ingredients, stirring until completely combined.
Pour the mixture into the prepared cake pan and use a spoon or an offset spatula to smooth the top.
Bake for 45-50 minutes until a toothpick that has been placed into the center of the cake comes out clean.
Remove the cake from the oven and let the cake cool for 20 minutes before removing the cake from the cake pan and placing on a cooling rack to cool completely.

Rose & Vanilla Bean Buttercream

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
¼ Cup Unsalted Butter
Add in rose water, vanilla bean paste, and 2 Tablespoons of heavy cream and mix in powdered sugar.
1 teaspoon Rose water , ½ teaspoon Vanilla Bean Paste , 2-4 Tablespoons Heavy Cream, 1 ½ Cups Powdered Sugar
Add additional cream to reach desired consistency then set aside until you're ready to decorate the cake.

Candied Rose Petals

Gently paint your washed and dried rose petals with the egg white using a paintbrush that is dedicated to food use!
1 cup Rose Petals , 1 Egg White
Then, place the petal into a bowl of granulated sugar, making sure to coat both sides with sugar.
¼ cup Granulated Sugar
Then, place the coated rose petals apart on a wire cooling rack and place them in a cool, dry spot to harden for at least four hours, yet ideally overnight.
If you happen to have a "dehydrator" setting on your oven, place the petals in the oven at 175°F for 2.5 hours to speed up the process.
Make sure that you use the candied rose petals the same day as they will become soft over time.

Assembly

Once the cake has cooled, spread as much of the buttercream over the surface of the cake as you like. Use a spoon or an offset spatula to texturize the buttercream (I used a small spoon to create a swirl starting from the outside of the cake and continuing into the center). Do the same with the pistachio butter on top of the buttercream.
¼ Cup Pistachio Butter*
Finish your cake with layers of toppings, like raspberries, candied rose petals, and chopped pistachio. Then once decorated, enjoy the cake chilled or at room temperature.
¼ Cup Roughly Chopped Pistactios , ¾ Cup Fresh Raspberries

Video

Notes

*To make your own pistachio flour or butter, toast pistachios in the oven at 350F for 6 minutes and allow to cool. Then, place them in the food processor and pulse until the pistachios have been processed into a fine flour. Then sift the pistachio flour through a sieve, taking the larger chunks and processing them again. Make sure to watch the pistachios - too much processing will provide you with pistachio butter!

FREQUENTLY ASKED QUESTIONS

Can I make this a gluten-free cake? Certainly! Instead of using all-purpose flour in this cake recipe, I would recommend using a 1 to 1 gluten-free flour blend instead.
Where can I find pistachio butter at the grocery store? I purchased my jar of pistachio butter at my local farmers market, yet Pistachio butter is also found in the jam & nut butter aisle in the grocery store.
What can I substitute for the pistachio butter? Pistachio butter can be a bit expensive and at times challenging to find. You can certainly make it at home using the same process as this hazelnut butter recipe. I would recommend using almond butter as a great substitute!
Why did my almond cake sink in the middle? This most likely happened because your cake was underbaked. Be sure to bake your cake all the way through. Also, avoid opening and closing the oven door and moving the cake pan around while baking.
Can you freeze the almond, coconut and pistachio cake? To freeze, make sure your cake has cooled completely, and then wrap it in a couple of layers of plastic wrap and a layer of foil or a freezer-safe bag. Freeze for 3 to 4 months. When you’re ready to enjoy the cake, let it thaw at room temperature for 3 to 4 hours before frosting.

Nutrition