Description

This Single Layer Raspberry Rose Pistachio Cake is a delicate and flavorful dessert combining the nutty richness of pistachio, almond, and coconut flours with a fragrant rose and vanilla bean buttercream. Topped with fresh raspberries, candied rose petals, and chopped pistachios, this cake offers a beautiful balance of floral, fruity, and nutty notes. Perfect for special occasions, it features a moist, spiced cake base enhanced by cardamom and a luscious, aromatic frosting.

Ingredients

Scale

Pistachio, Coconut & Almond Cake

1 Cup Finely Ground Pistachio Flour*
1 Cup Almond Flour
½ Cup Coconut Flour
1 Cup All-Purpose Flour
1¼ Cup Granulated Sugar
½ teaspoon Baking Powder
2 teaspoons Ground Cardamom
¼ teaspoon Sea Salt
4 Large Eggs, room temperature
⅞ Cup Unsalted Butter, melted & cooled
1 teaspoon Vanilla Extract

Rose & Vanilla Bean Buttercream

¼ Cup Unsalted Butter, room temperature
1 teaspoon Rose Water
½ teaspoon Vanilla Bean Paste or vanilla extract
2-4 Tablespoons Heavy Cream
1½ Cups Powdered Sugar

Candied Rose Petals

1 cup Rose Petals, washed and dried, organic
1 Egg White
¼ cup Granulated Sugar

Assembly

¾ Cup Fresh Raspberries
¼ Cup Roughly Chopped Pistachios
¼ Cup Pistachio Butter*

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Instructions

Prepare the Cake Batter: Preheat your oven to 350°F. Grease and line the base of an 8-inch cake pan with parchment paper. In a large mixing bowl, whisk together the finely ground pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom, and sea salt until well combined. In a separate small bowl, whisk the eggs, melted and cooled unsalted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until fully combined. Pour the batter into the prepared cake pan and smooth the top with a spoon or offset spatula.
Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes. Insert a toothpick into the center of the cake; it should come out clean when done. Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then, transfer the cake to a cooling rack and let it cool completely.
Make the Rose & Vanilla Bean Buttercream: Using an electric stand mixer fitted with the paddle attachment, whip the room temperature butter until very pale and fluffy. Add rose water, vanilla bean paste (or extract), and 2 tablespoons of heavy cream, then mix in the powdered sugar. Add additional cream as needed (up to 4 tablespoons) to reach your desired frosting consistency. Set aside until ready to decorate.
Prepare the Candied Rose Petals: Using a food-dedicated paintbrush, gently brush the washed and dried rose petals with the egg white. Dip each petal into the granulated sugar, ensuring both sides are coated. Place the sugar-coated petals on a wire cooling rack in a cool, dry place to harden for at least 4 hours or, ideally, overnight. Alternatively, use an oven dehydrator setting at 175°F for 2.5 hours to speed drying. Use the candied rose petals on the same day, as they can soften over time.
Assemble the Cake: Once the cake has cooled completely, spread your desired amount of rose and vanilla bean buttercream over the top using a spoon or offset spatula. For texture, create swirls starting from the outside towards the center. Spread the pistachio butter over the buttercream. Decorate the cake with fresh raspberries, candied rose petals, and roughly chopped pistachios. Serve the cake chilled or at room temperature and enjoy.

Notes

To make your own pistachio flour or butter: Toast pistachios at 350°F for 6 minutes, let cool, then pulse in a food processor until fine. Sift to remove larger chunks; process again if needed—avoid overprocessing to prevent turning it into butter.
To make this cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
Pistachio butter can be found in most grocery stores in the jam and nut butter aisle or at local farmers markets. Almond butter is a suitable substitute.
Ensure the cake is fully baked to avoid sinking in the center; avoid opening the oven door frequently during baking.
To freeze: Cool the cake completely, wrap in plastic wrap and foil or a freezer-safe bag, and freeze up to 3-4 months. Thaw at room temperature for 3-4 hours before frosting.

Nutrition

Serving Size: 1 slice (approximately 1/8 of cake)
Calories: 350
Sugar: 30g
Sodium: 120mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 7g
Cholesterol: 90mg