Description

This Single Layer Raspberry Rose Pistachio Cake is a delicate and flavorful treat combining the nutty richness of pistachio, almond, and coconut flours with fragrant rose and cardamom spices. Topped with a smooth rose and vanilla bean buttercream, fresh raspberries, crunchy chopped pistachios, pistachio butter, and decorated with homemade candied rose petals, this cake is an elegant dessert perfect for special occasions or afternoon tea. The moist and tender cake is baked to perfection, offering a balanced sweetness and a floral finish.

Ingredients

Scale

Pistachio, Coconut & Almond Cake

1 Cup Finely Ground Pistachio Flour*
1 Cup Almond Flour
½ Cup Coconut Flour
1 Cup All-Purpose Flour
1¼ 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 & Vanilla Bean Buttercream

¼ Cup Unsalted Butter, Room Temperature
1 teaspoon Rose Water
½ teaspoon Vanilla Bean Paste or vanilla extract
2-4 Tablespoons Heavy Cream
1½ 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 Pistachios
¼ Cup Pistachio Butter*

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Instructions

Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and line the base of an 8-inch cake pan with parchment paper. In a large bowl, combine the pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom, and sea salt. Whisk together thoroughly to ensure even mixing of dry ingredients.
Mix Wet Ingredients: In a separate small bowl, whisk together the eggs, melted and cooled unsalted butter, and vanilla extract until well combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir gently but thoroughly until the batter is fully combined with no streaks of flour remaining.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spoon or offset spatula. Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Make Rose & Vanilla Bean Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, whip the room temperature unsalted butter until pale and fluffy. Add rose water, vanilla bean paste (or vanilla extract), 2 tablespoons of heavy cream, and powdered sugar. Beat until smooth and creamy. Add additional heavy cream (up to 4 tablespoons) to reach desired frosting consistency. Set aside.
Prepare Candied Rose Petals: Using a dedicated food-safe paintbrush, gently paint each washed and dried rose petal with egg white. Dip each petal into granulated sugar, coating both sides evenly. Place coated petals separately on a wire cooling rack and set in a cool, dry place to harden for at least 4 hours, preferably overnight. Alternatively, speed drying by placing petals in an oven at 175°F for 2.5 hours if your oven has a dehydrator setting. Use candied petals the same day to avoid softness.
Assemble the Cake: Once the cake is completely cooled, spread a generous layer of the rose and vanilla buttercream over the surface. Use a spoon or offset spatula to create swirls or texture in the buttercream. Spread a layer of pistachio butter on top of the buttercream. Decorate with fresh raspberries, rough chopped pistachios, and candied rose petals as desired. Serve chilled or at room temperature for the best flavor and texture.

Notes

*To make your own pistachio flour or butter, toast pistachios in the oven at 350°F for 6 minutes. Let cool. Process in a food processor until fine, sifting to remove large chunks and reprocessing as needed. Be careful not to overprocess or you will create pistachio butter.
For gluten-free variation, substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
Pistachio butter can be found in the jam and nut butter aisle of grocery stores or farmers markets, or you can substitute almond butter.
Avoid opening the oven door or moving the cake pan while baking to prevent sinking.
To freeze the cake, cool completely, wrap tightly in plastic wrap and foil or a freezer-safe bag, and freeze for up to 3-4 months. Thaw at room temperature for 3-4 hours before frosting.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 390
Sugar: 32g
Sodium: 120mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 7g
Cholesterol: 90mg