Pistachio Cake + Raspberry Rose Buttercream

Spring is here! Finally! Well, honestly, regardless of the season, a cake like this looks like the right idea! I know we've been talking lots about adrenal overdrive, and exhaustion... because stress is at an all time high for many of us around the world... I thought sharing this delightful cake would be fun. And although sugar is one of the nemesis' when it comes down to beating adrenal fatigue, this is just a lovely way to celebrate. So, if you're planning on doing a cake, make space for this rose pistachio mama in your kitchen! 

 This beautiful cake is by Kayley, from The Kitchen Mccabe, and I'm adding a few alternatives that I tried out in my own kitchen for fun. So, feel free to switch out some ingredients to soothe your dietary needs.

ALTERNATIVES FOR VEGAN/GLUTEN FREE FOLK:

• You can use a gluten free baking mix instead of the all purpose flour
• For vegan icing: for fun I refrigerated 1 coconut cream can, and allowed it to separate. Do not shake! I then scooped the solid cream out, and whipped it with maple syrup and rose powder. Keep in mind this requires refrigeration to stay solid.
• Instead of eggs, you can use "vegan eggs" or a "flax egg" to substitute. 
• For milk, I used Oat Milk! Feel free to use any milk you like. 
• For the sour cream I used coconut yogurt. 
• Oh! And for sugar, I personally used coconut sugar! 

OTHER IMPORTANT NOTES

*I recommend tasting the frosting as you’re making it and adding more or less rose powder – you may want the rose flavor to be milder…or stronger =)

*Look for the greenest pistachios you can find, and make sure they’re shelled unless you’d like some serious busy work. A food processor will make light work of pulverizing them, but you can chop by hand, as well.

*Do take care to not overmix or over-fold the cake batter. The more you mix, the tougher it bakes up, so only mix as much as it takes to combine ingredients.

*There is fresh fruit in the frosting, so I’d recommend storing the finished cake in the refrigerator to keep it from spoiling.

Pistachio Cake + Raspberry Rose Buttercream

Recipe by Kayley, The Kitchen Mccabe

Prep time: 20 mins / Cook time: 40 mins 

Total time: 1 hour

Serves: one tall 6" cake Ingredients

FOR THE CAKE:

• 2 cups unsalted shelled pistachios
• 2 1/2 cups cake flour
• 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (16 tablespoons) unsalted butter, room temperature
• 1 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• 1 cup milk
• 1/2 cup sour cream (or coconut yogurt!)
• 3 egg whites
• 1/2 teaspoon cream of tartar

FOR THE FROSTING:

• 2 sticks(16 tablespoons) salted butter, room temperature
• 1/2 tablespoon vanilla extract
• 1/2 cup raspberries
• 2 teaspoons Anima Mundi Rose Powder
• 4 cups powdered sugar
• fresh raspberries, to garnish

Instructions

FOR THE CAKE:

1. Preheat oven to 350 degrees. Grease three 9" round baking pans and line bottoms with parchment paper.
2. In a food processor, pulse 2 cups pistachios until a finely ground powder forms. Set aside.
3. 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.
4. 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.
5. Whisk in the dry ingredients, alternating with the milk and cream until the mixture is just combined.
6. 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.
7. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until the top springs back when touched.
8. Remove from oven and cool for 15 minutes. Remove from pans and cool on wire rack. 

FOR THE FROSTING:

1. Place the butter, vanilla, and raspberries in a large mixing bowl and beat together for 1minute, 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.
2. 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.
3. Use your hands to press handfuls of the reserved pistachio powder into the cake until the entire cake is coated in pistachio.
4. Top with fresh raspberries.
5. Store in the refrigerator - will keep for up to a week.

Enjoy! Please share below how your experience was!

Happy Spring Baking!