Description

This Single Layer Raspberry Rose Pistachio Cake is a delicate and fragrant treat combining the nutty richness of pistachios, almonds, and coconut with the floral notes of rose water and cardamom. Topped with a smooth rose and vanilla bean buttercream, fresh raspberries, candied rose petals, and pistachio butter, this cake offers a beautiful balance of flavors and textures perfect for any special occasion or afternoon tea.

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 Pan: Preheat your oven to 350°F. Grease and line the base of an 8-inch cake pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together finely ground pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom, and sea salt until evenly combined.
Mix Wet Ingredients: In a separate small bowl, whisk the eggs, melted and cooled unsalted butter, and vanilla extract until fully blended.
Combine Wet and Dry: Pour the wet egg and butter mixture into the dry ingredients and stir until completely combined without overmixing.
Bake Cake: Pour the batter into the prepared cake pan and smooth the top with a spoon or offset spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 20 minutes in the pan.
Cool Cake Completely: Remove the cake from the pan and place it on a cooling rack. Let it cool completely before frosting.
Make Buttercream: Using an electric stand mixer fitted with the paddle attachment, whip ¼ cup unsalted butter until pale and fluffy. Add rose water, vanilla bean paste, and 2 tablespoons heavy cream and mix in powdered sugar. Add additional cream as needed for desired consistency. Set aside until ready to use.
Make Candied Rose Petals: Using a food-safe brush, gently paint rose petals with egg white. Dredge each petal in granulated sugar, coating both sides. Place petals on a wire cooling rack in a cool, dry place to harden for at least 4 hours or ideally overnight. To speed up, dehydrate in an oven at 175°F for 2.5 hours. Use candied petals the same day as they soften over time.
Assemble Cake: Once the cake has fully cooled, spread a generous layer of rose and vanilla bean buttercream over the surface. Using a spoon or offset spatula, create texture by swirling from the outside inwards. Spread pistachio butter over the buttercream layer similarly. Top with fresh raspberries, candied rose petals, and roughly chopped pistachios.
Serve: Enjoy the cake chilled or at room temperature for the best flavor and texture.

Notes

To make pistachio flour or butter, toast shelled pistachios at 350°F for 6 minutes, cool, and pulse in a food processor. For flour, sift and reprocess larger chunks; for butter, continue processing until smooth.
For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Pistachio butter can be found at farmers markets or jam & nut butter aisle of grocery stores, or can be homemade; almond butter is a good substitute.
If almond cake sinks in the middle, it is likely underbaked or disturbed during baking. Avoid opening oven door frequently and ensure thorough baking.
To freeze the cake, wrap completely cooled cake in plastic wrap and foil or a freezer bag. Freeze up to 3-4 months. Thaw at room temperature for 3-4 hours before frosting.

Nutrition

Serving Size: 1 slice (approx. 1/8 of cake)
Calories: 380 kcal
Sugar: 28 g
Sodium: 120 mg
Fat: 26 g
Saturated Fat: 10 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 115 mg