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Pistachio Raspberry Rosewater Cake

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Discover the enchanting flavors of a Pistachio Raspberry Rosewater Cake, a dessert that embodies elegance and sophistication. This moist pistachio cake is layered with a luscious raspberry filling and delicately scented rosewater frosting, creating a harmonious blend of nutty, fruity, and floral flavors. Perfect for weddings, bridal showers, or any celebration where you want to impress, this cake is as beautiful as it is delicious. Adorned with crushed pistachios, fresh raspberries, and edible rose petals, it’s a showstopper that tastes like a dream. 🌸🌿

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup finely ground pistachios

For the Raspberry Filling:

  • 1 ½ cups fresh or frozen raspberries
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

For the Rosewater Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tbsp milk or heavy cream
  • 1 tsp rosewater extract

For Garnish:

  • ¼ cup chopped pistachios
  • Fresh raspberries
  • Edible rose petals

Instructions

1️⃣ Prepare the Cake:

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Gradually add dry ingredients, alternating with buttermilk. Fold in ground pistachios.
  5. Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.

2️⃣ Make the Raspberry Filling:

  1. In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
  2. Cook over medium heat until thickened. Cool before using.

3️⃣ Prepare the Rosewater Frosting:

  1. Beat butter until smooth. Gradually add powdered sugar and mix until fluffy.
  2. Add milk one tablespoon at a time until desired consistency is reached. Mix in rosewater extract.

4️⃣ Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread raspberry filling on top.
  2. Add the second cake layer and frost the entire cake with rosewater frosting.
  3. Garnish with chopped pistachios, fresh raspberries, and edible rose petals.

5️⃣ Chill the cake for at least 1 hour before serving. Enjoy!

Notes

  • Adjust the amount of rosewater to suit your taste, as it can be quite strong.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Pistachio Raspberry Rosewater Cake, elegant dessert, floral cake recipe, pistachio cake recipe, raspberry rosewater frosting.

Find it online: https://inqelab.com/pistachio-raspberry-rosewater-cake/