Description
A delightful Pistachio, Raspberry and Rose Cake combining the nutty crunch of pistachios, tart bursts of raspberries, and delicate floral notes of rose extract. This moist and fragrant layered cake is perfect for special occasions or an elegant dessert treat.
Ingredients
Scale
Dry Ingredients
- 160 g pistachios
- 40 g cornflour
- 420 g plain flour
- 28 g baking powder (around 1 ½ tbsp)
- 5 g salt
Wet Ingredients
- 270 g unsalted butter (cold cubes for Thermomix or room temperature cubed for Stand Mixer)
- 420 g caster sugar
- 10 g vanilla extract (2 tsp)
- 5 g rose extract or 1 tbsp rosewater (optional, used in icing)
- 3 large eggs
- 380 g full cream milk (weighed into a small pouring jug)
Other
- 100 g frozen raspberries (keep frozen until adding to batter)
Instructions
- Prepare Dry Ingredients: Finely chop or pulse the pistachios until they are coarsely ground. In a large bowl, sift together the plain flour, cornflour, baking powder, and salt. Stir in the chopped pistachios and set aside.
- Cream Butter and Sugar: Using a stand mixer or Thermomix, cream the unsalted butter and caster sugar together until light, fluffy, and pale in color. This typically takes about 3-5 minutes at medium speed.
- Add Vanilla and Eggs: Add the vanilla extract and rose extract (if using) to the creamed butter and sugar. Then, add the eggs one at a time, mixing well after each addition to fully incorporate.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture alternately with the milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently to combine, taking care not to over-mix the batter.
- Fold in Frozen Raspberries: Gently fold the frozen raspberries into the batter, ensuring they stay whole and evenly distributed without breaking up too much.
- Prepare Baking Pans: Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in a preheated oven at 170°C (338°F) for approximately 40 minutes or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove cakes from the oven and allow to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before icing or serving.
Notes
- Keep raspberries frozen until just before folding into the batter to prevent them from bleeding color.
- Rose extract is optional and can be substituted by rosewater for a milder floral flavor, typically used in the icing.
- Ensure not to over-mix the batter to keep the cake light and tender.
- Allow cakes to cool completely before icing to avoid melting the frosting.
- This cake pairs beautifully with a rose-flavored buttercream or simple whipped cream.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
