The idea for this cake came about as my lovely Instagram friend Lauren (@foldgently)had an idea for a week of floral inspired cakes to mark the beginning of Spring - check out #fgfloralweek on Instagram for more gorgeous floral cakes.
As I’m sure is quite obvious, I jumped at the chance to create a floral inspired cake - it doesn't take much (or any) persuading for me to add rose to just about everything! I had an idea to use a pistachio cake recipe I’ve been using a lot over the past year or so, then ice it in rose icing then completely cover the cake in edible rose petals (I used some from Simply Rose Petals).
I think this could be the ultimate celebration cake, though while I am celebrating absolutely nothing (except maybe finishing a new series on Netflix), it was still a joyous cake to eat. I don’t think there are any small problems or bad moods that can’t be helped with a slice of cake like this one (and a cup of tea).
I have added links to some of the ingredients I have used in case you have trouble finding them. You can also make your own pistachio butter by lighting roasting 120g raw unsalted or blanched pistachios then blitzing them in a food processor until it becomes a nice nut butter consistency.
A light pink food colouring can also be used instead of the rose powder to add some colour to the icing.
Rose Petal and Pistachio Cake
Ingredients:
200g unsalted butter, softened
200g caster sugar
1 tsp rose water (I use this one)
120g pistachio butter (I use this one)
60g white chocolate, melted
3 eggs
120ml buttermilk or 120g plain Greek style yoghurt
200g self raising flour
Ingredients for the Icing:
200g icing sugar (confectioners)
125g unsalted butter, at room temp
120g cream cheese, at room temp
2 tsp rose powder (I use this one)
1 tsp rose water
Fresh, dried or freeze dried rose petals for decoration
Method:
Preheat oven to 170 degrees Celsius and line a 20cm round cake tin.
In the bowl of a stand mixer beat the butter, sugar and rose water until pale and creamy. Mix together the pistachio butter and melted white chocolate, then add to the butter mixture and mix until combined.
Add in the eggs one at a time, then add the buttermilk/yoghurt and mix until well combined. Add the flour and mix on low speed until combined and the batter is smooth.
Transfer the batter to the prepared cake tin and bake for 50 minutes. Then cover the cake with foil and bake for a further 20-25 minutes, or until the cake is cooked through.
Allow the cake to cool in its tin for a few minutes, then turn out on a wire rack to cool further. I like to keep the bottom side of the cake at the top as it is nice and flat to put the icing on a little later.
Once the cake has cooled completely, make the icing by mixing together all the ingredients (except the rose petals) in a stand mixer or with a hand held mixer, until the icing is smooth.
Spread over the top and sides of the cake, and decorate with the rose petals if using.
Serves about 8, store in fridge if using the cream cheese icing.
Reference: ‘A Table for Friends’ by Skye McAlpine (Bloomsbury Publishing, 2020) p.232.
