Pistachio Cake + Raspberry Rose Buttercream
Prep time: 
Cook time: 
Total time: 
Serves: one tall 6" cake
 
Ingredients
  • FOR THE CAKE:
  • 2 cups unsalted shelled pistachios
  • 2½ cups. cake flour
  • ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup(16 tablespoons) unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg
  • 1 cup whole milk
  • ½ cup sour cream
  • 3 egg whites
  • ½ teaspoon cream of tartar
  • FOR THE FROSTING:
  • 2 sticks(16 tablespoons) salted butter, room temperature
  • ½ tablespoon vanilla extract
  • ½ cup raspberries
  • 2 teaspoons Anima Mundi Rose Powder
  • 4 cups powdered sugar
  • fresh raspberries, to garnish
Instructions
  1. FOR THE CAKE:
  2. Preheat oven to 350 degrees. Grease three 9" round baking pans and line bottoms with parchment paper.
  3. In a food processor, pulse 2 cups pistachios until a finely ground powder forms. Set aside.
  4. Whisk together 1 cup of the ground pistachios(set the other cup aside for coating later), flours, baking powder, baking soda, and salt in a large mixing bowl.
  5. In another mixing bowl, beat butter on high until creamy, about 2 minutes. Add the sugar and beat for another 2 minutes. Add the vanilla, almond and egg, and beat until combined.
  6. Whisk in the dry ingredients, alternating with the milk and cream until the mixture is just combined.
  7. Add the egg whites and cream of tartar to a mixing bowl and beat until stiff peaks form. Gently fold into the batter until incorporated.
  8. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until the top springs back when touched.
  9. Remove from oven and cool for 15 minutes. Remove from pans and cool on wire rack.
  10. FOR THE FROSTING:
  11. Place the butter, vanilla, and raspberries in a large mixing bowl and beat together for 1 minute, or until raspberries are broken down and well distributed and mixture is creamy. Add the rose powder and 1 cup of powdered sugar. Beat on low speed, adding the remaining powdered sugar slowly until it is all incorporated. Move speed to high and beat for one more minute.
  12. Spread frosting in between each layer of the three layer cake as you frost it. Coat the outside and top of the cake in frosting, spreading it evenly.
  13. Use your hands to press handfuls of the reserved pistachio powder into the cake until the entire cake is coated in pistachio.
  14. Top with fresh raspberries.
  15. Store in the refrigerator - will keep for up to a week.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2021/03/28/pistachio-cake-raspberry-rose-buttercream/