Description
A delightful Pistachio, Raspberry and Rose Cake featuring moist layers infused with fragrant rose notes, crunchy pistachios, and juicy bursts of frozen raspberries. This beautifully aromatic cake is perfect for special occasions or a luxurious everyday treat.
Ingredients
Scale
Cake
- 160 g pistachios
- 40 g cornflour
- 420 g plain flour
- 28 g baking powder (around 1 ½ tbsp)
- 5 g salt
- 100 g frozen raspberries (keep frozen until added to batter)
- 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 tbsp rosewater (optional, used only in the icing)
- 3 large eggs
- 380 g full cream milk (weighed into a small pouring jug)
Instructions
- Prepare Dry Ingredients: In a large bowl, mix the pistachios, cornflour, plain flour, baking powder, and salt thoroughly to combine all the dry ingredients evenly.
- Cream Butter and Sugar: Using a Thermomix or stand mixer, cream the unsalted butter cubes with the caster sugar until light and fluffy to provide a smooth base for the batter.
- Add Flavors and Eggs: Incorporate the vanilla extract, and rose extract or rosewater if using, into the creamed mixture. Then beat in the eggs one at a time, ensuring each is fully integrated before adding the next.
- Combine Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, alternating with the full cream milk. Mix gently until just combined to maintain a light texture.
- Add Frozen Raspberries: Carefully fold the frozen raspberries into the batter so they are evenly distributed without breaking them up, retaining their shape and color.
- Pour and Bake: Pour the batter into a prepared cake pan. Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes or until a skewer inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before icing or serving.
Notes
- This cake pairs beautifully with a light rose-flavored icing which enhances the floral notes but is optional depending on your preference.
- Keep the raspberries frozen until folding them into the batter to prevent them from bleeding into the cake excessively.
- Using cold butter if preparing in a Thermomix or room temperature butter for stand mixers is crucial for proper creaming and texture.
- This cake makes for an elegant dessert or afternoon tea centerpiece with its unique pistachio and rose flavor combination.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
