Another pistachio and rose cake. I promise this one is a bit different to the rest.
Pistachio and rose is a flavour combination I will never tire of, and since I am still enjoying my new found like of buttercream, I decided a rose buttercream would be worth a try.
I have used freeze dried raspberry powder to colour my icing, however any pink food colouring will also work well. I find the rose flavour comes through really well the day after this cake is made, so if you wanted to make it in advance you definitely could, I would just leave the final decorations till the day you wished to serve it (if using any kind of edible flowers).
Unlike the last few pistachio cake recipes I have posted here, this cake only needs raw pistachios blitzed to a crumb/meal, rather than a ready made pistachio spread. Which I hope makes this cake a bit easier to make and more accessible ingredient wise too.
Another Pistachio and Rose Cake a.k.a Pistachio Cake with Rose Buttercream
Ingredients:
150g pistachios
175g unsalted butter, softened
2 tsp rosewater
100g light brown sugar
75g caster sugar
3 eggs
150g self raising flour
Ingredients for the Icing:
150g unsalted butter, at room temp
1.5 tbsp rosewater
190g icing sugar, sifted
Pink food colouring/2-2.5 tsp freeze dried raspberry powder, optional
Edible flowers fresh or dried, to decorate (optional)
1 tbsp slivered or roughly chopped pistachios, to decorate
Method:
Pre-heat oven to 160 degrees Celsius and grease and line a 20cm round springform cake tin.
While the oven is heating up, place the pistachios on a lined baking tray to gently toast. Remove the pistachios once the oven has pre-heated or after 3 minutes or so.
Allow the pistachios to cool down a bit, then place in a food processor and blitz until a fine crumb/meal forms.
In the bowl of a stand mixer beat the butter, rosewater and sugars using the paddle attachment. Beat until light and fluffy.
Then add the eggs one at a time, beating well after each. Gently mix in the blitzed pistachios until combined.
Add the self raising flour and gently fold by hand using a spatula in until combined.
Transfer the cake batter into the tin and smooth the top.
Bake for about 50 minutes or until the cake is springy to the touch and a skewer comes out clean when inserted into the cake.
Leave the cake to cool before removing from the tin.
Once the cake has cooled, place it on a serving plate.
Then make the icing by beating the butter and 1 tbsp of the rosewater in the bowl of a stand mixer with the paddle attachment. Beat for about 1-2 minutes, or until the butter is nice and fluffy.
Add the icing sugar and 2 tsp of the freeze dried raspberry powder (if using), and beat again until the icing is soft and fluffy, about 1 minute.
If using food colouring, add that in now, starting with a small amount and adding more as needed. You can also add in the extra 1/2 tbsp of rosewater if you would like a stronger rose flavour, and if using the freeze dried raspberry powder, add in the additional 1/2 tsp to deepen the colour of the icing if you wish.
Evenly spread the icing over the top of the cake, then decorate with any edible flowers you may have, and some slivered or roughly chopped pistachios.
Serves 8-10. Will keep for a few days at room temperature in an airtight container.
