Description
A delightful Pistachio, Raspberry and Rose Cake combining the nutty crunch of pistachios, tart bursts of raspberries, and delicate floral notes of rose extract. This moist and fragrant layered cake is perfect for special occasions or an elegant dessert treat.
Ingredients
Scale
- 160 g pistachios
- 40 g cornflour
- 420 g plain flour
- 28 g baking powder (around 1 ½ tbsp)
- 5 g salt
- 270 g unsalted butter (cold cubes for Thermomix or room temperature cubed for Stand Mixer)
- 420 g caster sugar
- 10 g vanilla extract (2 tsp)
- 5 g rose extract or 1 tbsp rosewater (optional, used in icing)
- 3 large eggs
- 380 g full cream milk (weighed into a small pouring jug)
- 100 g frozen raspberries (keep frozen until adding to batter)
Instructions
- Finely chop or pulse the pistachios until they are coarsely ground. In a large bowl, sift together the plain flour, cornflour, baking powder, and salt. Stir in the chopped pistachios and set aside.
- Using a stand mixer or Thermomix, cream the unsalted butter and caster sugar together until light, fluffy, and pale in color. This typically takes about 3-5 minutes at medium speed.
- Add the vanilla extract and rose extract (if using) to the creamed butter and sugar. Then, add the eggs one at a time, mixing well after each addition to fully incorporate.
- Gradually add the dry ingredients mixture alternately with the milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently to combine, taking care not to over-mix the batter.
- Gently fold the frozen raspberries into the batter, ensuring they stay whole and evenly distributed without breaking up too much.
- Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake in a preheated oven at 170°C (338°F) for approximately 40 minutes or until a skewer inserted into the center comes out clean.
- Remove cakes from the oven and allow to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before icing or serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg