Pistachio Cake + Raspberry Rose Buttercream

I’m ready for everything to be green – it’s been bare and drab outside for long enough and I’m longing for life to come back to the earth. This cake is my welcome to spring!

I recommend tasting the frosting as you’re making it and adding more or less rose powder – you may want the rose flavor to be milder…or stronger =)

Look for the greenest pistachios you can find, and make sure they’re shelled unless you’d like some serious busy work. A food processor will make light work of pulverizing them, but you can chop by hand, as well.

Do take care to not overmix or over-fold the cake batter. The more you mix, the tougher it bakes up, so only mix as much as it takes to combine ingredients.

There is fresh fruit in the frosting, so I’d recommend storing the finished cake in the refrigerator to keep it from spoiling.

Happy Spring Baking!

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PISTACHIO CAKE + RASPBERRY ROSE BUTTERCREAM

 

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PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

1 hour

 

Serves: one tall 6" cake

INGREDIENTS

• FOR THE CAKE:
• 2 cups unsalted shelled pistachios
• 2½ cups. cake flour
• ¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup(16 tablespoons) unsalted butter, room temperature
• 1¾ cup granulated sugar
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• 1 large egg
• 1 cup whole milk
• ½ cup sour cream
• 3 egg whites
• ½ teaspoon cream of tartar
• FOR THE FROSTING:
• 2 sticks(16 tablespoons) salted butter, room temperature
• ½ tablespoon vanilla extract
• ½ cup raspberries
• 2 teaspoons Anima Mundi Rose Powder
• 4 cups powdered sugar
• fresh raspberries, to garnish

INSTRUCTIONS

1. FOR THE CAKE:
2. Preheat oven to 350 degrees. Grease three 9" round baking pans and line bottoms with parchment paper.
3. In a food processor, pulse 2 cups pistachios until a finely ground powder forms. Set aside.
4. Whisk together 1 cup of the ground pistachios(set the other cup aside for coating later), flours, baking powder, baking soda, and salt in a large mixing bowl.
5. In another mixing bowl, beat butter on high until creamy, about 2 minutes. Add the sugar and beat for another 2 minutes. Add the vanilla, almond and egg, and beat until combined.
6. Whisk in the dry ingredients, alternating with the milk and cream until the mixture is just combined.
7. Add the egg whites and cream of tartar to a mixing bowl and beat until stiff peaks form. Gently fold into the batter until incorporated.
8. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until the top springs back when touched.
9. Remove from oven and cool for 15 minutes. Remove from pans and cool on wire rack.
10. FOR THE FROSTING:
11. Place the butter, vanilla, and raspberries in a large mixing bowl and beat together for 1 minute, or until raspberries are broken down and well distributed and mixture is creamy. Add the rose powder and 1 cup of powdered sugar. Beat on low speed, adding the remaining powdered sugar slowly until it is all incorporated. Move speed to high and beat for one more minute.
12. Spread frosting in between each layer of the three layer cake as you frost it. Coat the outside and top of the cake in frosting, spreading it evenly.
13. Use your hands to press handfuls of the reserved pistachio powder into the cake until the entire cake is coated in pistachio.
14. Top with fresh raspberries.
15. Store in the refrigerator - will keep for up to a week.