If you love cakes that look as gorgeous as they taste, you’re going to adore this Pistachio Raspberry Rose Cake Recipe. It’s one of those rare treats that combines the nutty crunch of pistachios with juicy raspberries and a delicate hint of rose — a trifecta that just sings together perfectly. When I first tried baking this, I didn’t expect how wonderfully moist and fragrant it would turn out. Trust me, once you make this cake, it’ll quickly become a favorite go-to for any celebration or cozy afternoon tea.
Why You’ll Love This Recipe
- Unique Flavor Combination: The mix of pistachio, raspberry, and rose makes it a truly unforgettable cake experience.
- Perfectly Moist Texture: The batter stays tender thanks to the pistachios and full cream milk, so no dry bites here.
- Impressive but Accessible: It looks fancy but is straightforward enough to bake at home without stress.
- Versatile for Occasions: Makes a stunning centerpiece for birthdays, showers, or just an indulgent treat.
Ingredients You’ll Need
This Pistachio Raspberry Rose Cake Recipe calls for a handful of simple ingredients that come together like magic. Some key tips: use fresh or frozen raspberries straight from the freezer for the best burst of flavor, and choose good-quality rose extract or rosewater if you want that lovely floral note in your cake.
- Pistachios: Look for shelled, unsalted pistachios; toasting them lightly can boost their flavor.
- Cornflour: Helps keep the cake light and tender.
- Plain Flour: A staple base; measure carefully for the right crumb.
- Baking Powder: Make sure it’s fresh to ensure proper rise.
- Salt: Balances the sweetness and enhances flavors.
- Frozen Raspberries: Keep these frozen until mixing to avoid bleeding color into your batter.
- Unsalted Butter: Cold for food processor or room temp for mixers; adds richness.
- Caster Sugar: Gives sweetness without graininess.
- Vanilla Extract: Adds warmth and depth to the cake’s flavor profile.
- Rose Extract or Rosewater: Optional but lovely, brings delicate floral notes especially if added to icing.
- Eggs: Large eggs bind the cake and contribute to its structure.
- Full Cream Milk: Adds moisture and richness for that melt-in-your-mouth crumb.
Variations
I love playing around with this Pistachio Raspberry Rose Cake Recipe—it’s flexible that way. You can tweak the floral notes or add extra fruits to make it your own, which is what makes baking it so much fun!
- Add more rose flavor: If you’re a rose enthusiast like me, adding rosewater to both the cake and icing amps up the blossom aroma beautifully.
- Nut substitutions: Swap pistachios for almonds for a different but equally tasty nutty twist.
- Fruit mix-ins: Try fresh raspberries or even blackberries if you want a juicier texture contrast.
- Make it vegan: Use plant-based butter, flax eggs, and a non-dairy milk alternative to keep the magic going without animal products.
How to Make Pistachio Raspberry Rose Cake Recipe
Step 1: Prepare Your Dry Ingredients
Start by finely grinding 160g of pistachios until they’re almost crumb-like but still have a little texture. Next, sift together your plain flour, cornflour, baking powder, and salt. Mixing the dry ingredients well ensures your cake rises evenly and has a tender crumb — I learned this the hard way when lumps in the baking powder caused uneven spots in my first attempts!
Step 2: Cream Butter and Sugar
Using a stand mixer or Thermomix, cream the cold butter cubes with caster sugar until pale and fluffy. This step traps air that helps your cake rise nicely. Patience here really pays off—I like to beat mine for at least 5-7 minutes. Then, add the vanilla and rose extract (if using in the batter) and beat just to combine.
Step 3: Incorporate Eggs and Milk
Beat in the eggs one at a time, making sure each is fully combined before adding the next. This helps prevent the batter from curdling. Then gradually add your milk, mixing gently. I learned to use full cream milk here because it gives the cake a moist, rich texture—and honestly, it makes all the difference.
Step 4: Fold in Dry Ingredients and Raspberries
Slowly fold in your flour mixture and ground pistachios. Be gentle to avoid overmixing, which can toughen the cake. Finally, toss in the frozen raspberries — keep them frozen until the last moment to prevent the color from bleeding and turning your cake pink all over. Fold them carefully to distribute evenly.
Step 5: Bake to Perfection
Pour the batter into prepared cake pans and bake at 175°C (350°F) for about 40 minutes. The cake is ready when a toothpick inserted comes out clean or with just a few moist crumbs. I always check at 35 minutes to avoid over-baking, which can rob the cake of its tender texture.
Pro Tips for Making Pistachio Raspberry Rose Cake Recipe
- Keep Raspberries Frozen: Adding frozen berries last prevents them from breaking down too much and turning your batter pink.
- Use Fresh Ground Pistachios: Grinding your own pistachios gives a fresher, nuttier flavor than store-bought powders.
- Avoid Overmixing: Fold gently to keep your cake light and fluffy rather than dense.
- Test Doneness Early: Start checking your cake at 35 minutes to keep it moist and avoid drying it out.
How to Serve Pistachio Raspberry Rose Cake Recipe
Garnishes
I love topping this cake with a simple rose-infused buttercream or whipped cream and sprinkling crushed pistachios and fresh raspberries on top. Sometimes, I add edible rose petals for an extra touch of elegance—makes the cake feel so special and festive!
Side Dishes
Pair this with a cup of Earl Grey tea or a light sparkling wine for an afternoon treat that everyone swoons over. For a brunch event, fresh fruit salad or a lemon sorbet works beautifully as a contrast to the cake’s richness.
Creative Ways to Present
For birthdays or bridal showers, I like to serve this cake on a pedestal cake stand with some fresh raspberry branches and small rose bouquets around the base. It’s simple but makes a great statement. I’ve also tried mini versions in cupcake form when baking for a crowd—each topped with a single pistachio and raspberry for portability and charm.
Make Ahead and Storage
Storing Leftovers
Once your cake is cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. I usually keep leftovers in the fridge to maintain freshness, and it’ll stay moist and tasty for about 3 days if covered well.
Freezing
This Pistachio Raspberry Rose Cake Recipe freezes wonderfully. I slice it into individual pieces, wrap each tightly in plastic wrap and foil, then store in the freezer. That way, you can thaw just what you need. It keeps its flavor and texture for up to 2 months frozen.
Reheating
To enjoy leftovers, I prefer bringing the cake to room temperature before serving. If you want it warm, a quick 10-15 second zap in the microwave revives the softness without drying it out. Just be careful not to overheat!
FAQs
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Can I use fresh raspberries instead of frozen for this Pistachio Raspberry Rose Cake Recipe?
Absolutely! Fresh raspberries work well, but I recommend folding them in gently and adding them last to avoid crushing. Keep in mind that fresh berries might add a bit more moisture, so be careful not to overmix the batter afterward to maintain the cake’s light texture.
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Is the rose extract necessary in the cake itself?
Not necessarily. I usually reserve the rose flavor for the icing because it can be quite strong. If you want a subtle hint of rose in the cake, add a small amount. Otherwise, your Pistachio Raspberry Rose Cake Recipe will still shine without it!
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Can I make this recipe gluten-free?
You can try substituting the plain flour with a gluten-free blend that’s suitable for baking. Make sure your baking powder is gluten-free too. The texture might be a little different, but with careful folding and moisture adjustments, it should still be delicious.
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How do I prevent the raspberries from turning the batter pink?
Using frozen raspberries straight from the freezer and folding them in at the very end helps keep the raspberry color from bleeding throughout the batter. Plus, folding gently avoids crushing them, so you get lovely raspberry bursts rather than a pink-hued cake.
Final Thoughts
This Pistachio Raspberry Rose Cake Recipe holds a special place in my kitchen because it blends unexpected flavors into one joyful bite. It’s elegant enough for guests but easy enough to whip up midweek when you want something a little extra. I hope you’ll enjoy making it as much as I do—and more importantly, sharing it with the people you love. Give it a try; I promise you’ll be proud of the stunning results and your family will be asking for seconds!
Print
Pistachio Raspberry Rose Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Discover the magic of our Pistachio, Raspberry and Rose Cake. This moist and fragrant cake features finely ground pistachios, bursts of tangy frozen raspberries, and delicate rose notes, making it a delightful treat for any occasion. Perfectly balanced with a tender crumb and elegant flavors, this cake is sure to become a family favorite and impress your guests.
Ingredients
Dry Ingredients
- 160 g pistachios
- 40 g cornflour
- 420 g plain flour
- 28 g baking powder (about 1 ½ tbsp)
- 5 g salt
Fruit
- 100 g frozen raspberries (keep frozen until you pop them in the batter)
Wet Ingredients
- 270 g unsalted butter (cold cubes for Thermomix or room temperature cubed for Stand Mixer)
- 420 g caster sugar
- 10 g vanilla extract (about 2 tsp)
- 5 g rose extract or 1 tbsp rosewater (optional, used in the icing)
- 3 large eggs
- 380 g full cream milk (weighed into a small pouring jug)
Instructions
- Prepare the dry ingredients: Begin by finely grinding the pistachios until they reach a coarse, crumb-like texture. In a large mixing bowl, sift together the plain flour, cornflour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine butter and sugar: Using a stand mixer or Thermomix, cream the cold or room temperature cubed unsalted butter with the caster sugar until the mixture is light and fluffy. This aeration is crucial for creating a tender crumb in your cake.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract (and rose extract if using) to infuse the batter with aromatic flavors.
- Incorporate dry mix and milk: Gradually add the sifted dry ingredients to the butter mixture alternately with the full cream milk, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter, which helps keep the cake tender.
- Fold in pistachios and raspberries: Carefully fold the ground pistachios and the frozen raspberries into the batter. Keeping the raspberries frozen helps preserve their shape and prevents them from bleeding too much colour into the batter.
- Prepare to bake: Preheat your oven to 175°C (350°F) and grease or line your cake tin(s) with baking parchment. Pour the batter into the prepared tin, smoothing the surface for even baking.
- Bake the cake: Place the tin in the preheated oven and bake for approximately 40 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden on top and spring back slightly when touched.
- Cool and serve: Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. This step ensures the cake sets well and is easier to slice. Once cool, frost with your preferred rose-flavored icing or enjoy as is.
Notes
- Keep the raspberries frozen until just before folding into the batter to maintain their structure and prevent bleeding.
- Using cold butter in Thermomix or room temperature butter for the stand mixer is key to achieving the right batter consistency.
- The rose extract or rosewater is optional in the cake batter but highly recommended for adding floral notes to the icing.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- This cake pairs wonderfully with a simple rose-flavored buttercream or cream cheese icing for added indulgence.
- Store the cake in an airtight container to keep it moist for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
