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
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 (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
