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
FOR THE CAKE:
- Preheat oven to 350 degrees. Grease three 9" round baking pans and line bottoms with parchment paper.
- In a food processor, pulse 2 cups pistachios until a finely ground powder forms. Set aside.
- 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.
- 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.
- Whisk in the dry ingredients, alternating with the milk and cream until the mixture is just combined.
- 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.
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until the top springs back when touched.
- Remove from oven and cool for 15 minutes. Remove from pans and cool on wire rack.
FOR THE FROSTING:
- 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.
- 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.
- Use your hands to press handfuls of the reserved pistachio powder into the cake until the entire cake is coated in pistachio.
- Top with fresh raspberries.
- Store in the refrigerator - will keep for up to a week.
Enjoy! Please share below how your experience was!
Happy Spring Baking!