If you’re looking for a cake that’s both elegant and bursting with flavor, you’re going to love this Pistachio Raspberry Rose Cake Recipe. It’s one of those delightful bakes that makes you feel fancy without spending hours in the kitchen. I absolutely love how the nutty pistachios pair with the bright raspberries, and that subtle rose hint? Just perfection. Trust me, whether you’re baking for a special occasion or just treating yourself, this cake never disappoints.
Why You’ll Love This Recipe
- Balanced Flavors: The combination of pistachios, raspberries, and rose is both fresh and comforting.
- Moist & Light Texture: This cake strikes the perfect harmony between moist crumb and lightness.
- Simple Yet Impressive: You don’t need to be a pro baker to nail this one – it’s straightforward but fancy.
- Versatile for Occasions: Great for teatime, birthdays, or impressing guests at your next gathering.
Ingredients You’ll Need
This recipe is all about quality ingredients working together to create magic. The pistachios add a lovely crunch and earthiness, while the raspberries bring that juicy tartness you’ll want in every bite. I always recommend buying fresh pistachios and high-quality rose water if you’re using it for the icing – it really makes a difference!
- Pistachios: Look for shelled, unsalted pistachios for the best flavor and texture.
- Cornflour: This helps keep the cake tender and soft by adding a bit of lightness.
- Plain Flour: The base for our cake—choose a good quality all-purpose flour for consistency.
- Baking Powder: Make sure it’s fresh to get a nice rise out of the cake layers.
- Salt: Just a pinch enhances all the flavors beautifully.
- Frozen Raspberries: Keep them frozen until mixing to avoid too much bleeding into the batter.
- Unsalted Butter: Cold if you’re using a Thermomix or room temp for a stand mixer, helps with creaminess.
- Caster Sugar: Finely ground sugar that blends easily and sweetens evenly.
- Vanilla Extract: Adds warmth and depth to the cake’s flavor.
- Rose Extract or Rosewater: Optional but highly recommended for that delicate floral note in the icing especially.
- Eggs: Use large eggs at room temperature for better emulsification.
- Full Cream Milk: Pour for moisture and richness in the batter.
Variations
I love how versatile this Pistachio Raspberry Rose Cake Recipe can be. Over time, I’ve experimented with a few tweaks to suit different tastes or occasions. Don’t hesitate to get creative—it’s your cake after all!
- Dairy-Free Version: I swapped butter with coconut oil once, and while the texture was slightly different, the flavor was still divine.
- Rose-Free Option: If you aren’t a fan of floral notes, simply leave out the rose extract—you’ll still get a wonderful pistachio raspberry cake.
- Extra Crunch: Toast some chopped pistachios and sprinkle them on top of the iced cake for added texture and nutty aroma.
- Gluten-Free Alternative: Using a gluten-free flour blend works well, just be sure to add a teaspoon of xanthan gum to hold it together.
How to Make Pistachio Raspberry Rose Cake Recipe
Step 1: Prep Your Pistachios and Dry Ingredients
Start by giving the pistachios a quick blitz in your food processor until they’re finely ground—but watch out; you don’t want pistachio butter here! Then, sift together the plain flour, cornflour, baking powder, and salt in a large bowl. Mixing the dry ingredients well ensures an even crumb and rise. This initial prep makes the rest flow smoothly.
Step 2: Cream the Butter and Sugar
Using a stand mixer or Thermomix, cream the cold (or room temperature) butter with the caster sugar until it’s light and fluffy. This step is key—I learned the hard way that under-creaming can lead to denser cake layers. Take your time here; it should look pale and hold soft peaks.
Step 3: Add Vanilla, Eggs, and Milk
Next, mix in the vanilla extract, rose extract (if using), and eggs one at a time, beating well after each addition. Gradually pour in the milk while mixing on low speed to keep the batter smooth and airy. This part is where your batter really comes together—make sure it’s well combined but don’t overmix.
Step 4: Fold in Dry Ingredients and Raspberries
Slowly fold the dry ingredients and ground pistachios into your wet batter. Here’s the trick: gently fold in those frozen raspberries last, keeping them frozen until this moment to prevent the color from bleeding too much. Use a spatula and be delicate—you want to keep the batter light and the raspberries bursting in the cake.
Step 5: Bake Until Golden and Lovely
Pour your batter into prepared cake pans (I usually grease and line them) and bake at 180°C (350°F) for about 40 minutes. Use a toothpick to test doneness; it should come out clean with just a few moist crumbs. Avoid opening the oven door too early to keep your cake from sinking.
Pro Tips for Making Pistachio Raspberry Rose Cake Recipe
- Keep Raspberries Frozen: This prevents them from bleeding into your batter prematurely and keeps the color vibrant.
- Don’t Overmix Batter: Folding gently preserves the light texture and prevents a tough cake.
- Fresh Baking Powder Matters: If your cake isn’t rising well, the baking powder might be the culprit—always use fresh stuff.
- Cool Before Icing: Let your cake layers cool completely before icing or assembling to avoid melty messes.
How to Serve Pistachio Raspberry Rose Cake Recipe
Garnishes
I love finishing this cake with a light dusting of crushed pistachios and a few whole raspberries on top. Sometimes I add edible rose petals for that gorgeous floral touch. It’s not just pretty—it adds a fresh note that complements all the flavors inside.
Side Dishes
Pair it with a simple cup of tea or a mild coffee so the delicate rose and raspberry flavors can shine. For a fancier occasion, a dollop of lightly whipped cream or vanilla ice cream on the side is absolutely dreamy.
Creative Ways to Present
For birthdays or special events, I like to serve this cake on a beautiful cake stand and surround it with matching floral decor. You can also turn it into cupcakes for a party—just adjust the baking time. Wrapping a ribbon around each slice or plating it with a drizzle of rose syrup adds such a lovely touch.
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container in the fridge, and it stays fresh and tasty for up to 3 days. Just make sure to bring it back to room temperature before serving because that’s when the texture softens and the flavors really pop.
Freezing
This Pistachio Raspberry Rose Cake freezes beautifully! I usually bake it fresh, then slice and freeze the portions separately, wrapped tightly in cling film and foil. When I want a treat, I pull out a slice a few hours before serving—no sogginess, just fresh flavor.
Reheating
If you want to warm up a slice, pop it in the microwave for 15-20 seconds or let it slowly come to room temperature—it’s best not to overheat or the delicate raspberry bursts can lose texture. Trust me, a lightly warmed piece tastes almost like fresh-baked.
FAQs
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Can I use fresh raspberries instead of frozen for the Pistachio Raspberry Rose Cake Recipe?
You can, but frozen raspberries work best here because they hold their shape and color better during baking. Fresh raspberries tend to bleed more into the batter, which might make the cake denser or discolored.
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Is the rose extract mandatory in this cake?
Not at all! The rose extract adds a lovely floral aroma, especially in the icing, but if you’re not a fan of floral flavors or don’t have it on hand, you can simply omit it without compromising the cake’s deliciousness.
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How do I prevent the raspberries from sinking to the bottom?
To keep raspberries evenly distributed, fold them in at the very end while the batter is thick, and make sure they’re frozen when added. You can also lightly dust them with a bit of flour before folding them in for extra support.
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Can I make this cake gluten-free?
Yes! Swap the plain flour with a gluten-free blend and add a little xanthan gum to help with texture. The pistachios and raspberries remain a perfect match for gluten-free cakes too.
Final Thoughts
This Pistachio Raspberry Rose Cake Recipe is one I keep coming back to because it hits all the right notes—beautifully fragrant, delightfully nutty, and perfectly moist. I remember the first time I served it at a family brunch and how everyone kept asking for seconds (and then the recipe!). It really is the kind of cake that makes moments feel special without any fuss. So go on, try it out, and watch your friends and family fall in love with every bite!
Print
Pistachio Raspberry Rose Cake Recipe
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Pistachio, Raspberry and Rose Cake is a delightful, moist layered cake featuring the nutty flavor of pistachios, the tart bursts of fresh raspberries, and fragrant rose notes. Perfect for special occasions or an elegant dessert, this cake combines unique flavors and a tender crumb that will impress your family and guests.
Ingredients
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 (2 tsp) vanilla extract
- 5 g (1 tsp) rose extract or 1 tablespoon rosewater (optional, used only in the icing)
- 3 large eggs
- 380 g full cream milk (weighed into a small pouring jug)
Other
- 100 g frozen raspberries (keep frozen until you pop them in the batter)
Instructions
- Prepare Dry Ingredients: Begin by grinding the pistachios until finely chopped but not powdery. In a separate bowl, sift together the plain flour, cornflour, baking powder, salt, and ground pistachios to ensure even distribution of the leavening and nuts.
- Cream Butter and Sugar: Using a Thermomix or a stand mixer, beat the cold or room temperature cubed unsalted butter with caster sugar until light and fluffy. This will help incorporate air, giving the cake a delicate texture.
- Add Flavors and Eggs: Mix in the vanilla extract and rose extract or rosewater if using. Then, add eggs one at a time, beating well after each addition to create a smooth batter.
- Combine Wet and Dry Ingredients: Gradually incorporate the sifted dry ingredients into the butter mixture, alternating with the full cream milk measured in the pouring jug. Begin and end with the dry ingredients to maintain batter consistency. Stir gently to avoid over-mixing.
- Fold in Raspberries: Carefully fold the frozen raspberries into the batter just before pouring it into the prepared cake tin to avoid breaking the berries and turning the batter pink.
- Bake the Cake: Preheat the oven to 175°C (350°F). Pour the batter into a greased and lined cake tin. Bake for approximately 40 minutes or until a skewer inserted into the center comes out clean.
- Cool and Ice: Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely before icing with rose-flavored frosting if desired.
Notes
- Keep the raspberries frozen until just before folding into the batter to prevent them from breaking and bleeding color.
- Rose extract is optional in the cake but highly recommended in the icing for added fragrance.
- This cake yields 12 generous slices, perfect for a medium-sized gathering.
- Use room temperature eggs and butter for best creaming results unless using Thermomix where cold butter is recommended.
- Ensure not to overmix the batter once the flour is added to avoid a dense cake.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 380
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
