Pistachio, raspberry and rose are three flavours that are made for each other in my opinion. They go so well together and the colours of each look so pretty and appealing too.
I used fresh raspberries for this cake, however if you are using frozen, only take them out of the freezer just before you want to use them so they don’t bleed into the cake batter too much.
You can buy freeze dried raspberries from a few places now - I have bought them online from Fresh As (a New Zealand company), and Bakedown Cakery often sells them in their St Leonards store as well. I have also bought them from About Life in the past too. Alternatively, freeze dried strawberries are a little easier to come by, so they would be a good alternative to use. Otherwise dried edible rose petals would be a good option for the decoration.
Also - how gorgeous are the white peonies in these photos?! Every year when peonies are in season I can’t help but buy some. I think they are some of the most beautiful flowers, and I have found if you buy them before the flower has opened you can get a good week or more out of them. Which is great, as they aren’t exactly the cheapest of flowers to buy! But their beauty is certainly worth it, particularly if like me, you don’t buy flowers all that often.
Happy Baking! xoxo
Pistachio Raspberry & Rose Cake
175g margarine or softened unsalted butter
175g light brown sugar
1 tsp rosewater
125g + 1 tbsp pistachios
175g plain flour
2 tsp baking powder
250g fresh raspberries
Ingredients for the Icing:
200g icing sugar, confectioners
1.5-2 tbsp rosewater
1 tsp freeze dried raspberries, lightly crushed
Pre-heat oven to 160 degrees Celsius and grease and line a 22-23cm springform cake tin.
Using a food processor, grind the all pistachios into a fine crumb/meal (the same consistency as almond meal). Don’t over process or you may end up with pistachio nut butter, rather than pistachio meal. Remove 1 tbsp of the ground pistachios and set aside.
In the bowl of a stand mixer add the margarine and sugar. Beat using the paddle attachment until light and fluffy. Add the eggs separately, beating well after each. Add the rosewater and the ground pistachios and mix until combined.
In a separate bowl whisk together the flour and baking powder, then gently fold into the main cake batter.
Transfer the cake batter into the tin and smooth the top. Push each raspberry into the top of the cake so that cake is evenly covered with raspberries. Smooth the top if possible.
Bake for about 50 minutes or until the cake is springy to the touch and a skewer comes out clean when inserted into the cake.
Leave the cake to cool before removing from the tin.
Once the cake has cooled make the icing by whisking the icing sugar and 1 tbsp of the rosewater together. Gradually add more rosewater if the mixture is to dry, and more icing sugar if the icing is too runny. Ice the cake with the icing, then sprinkle over the 1 tbsp of crushed pistachios and the freeze dried raspberries to decorate.
Reference: The Violet Bakery Cookbook’ by Claire Ptak (Ten Speed Press, 2015), p.137.