Single Layer Raspberry Rose Pistachio Cake Recipes

SINGLE LAYER RASPBERRY ROSE PISTACHIO CAKE

Steps:

• Preheat your oven to 350°F. Grease and line the base of an 8-inch cake pan parchment paper.
• Combine the finely ground pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom and sea salt into a large mixing bowl, whisking to combine.
• In a separate small bowl, whisk together the eggs, butter and vanilla extract.
• Then add the wet ingredients into the dry ingredients, stirring until completely combined.
• Pour the mixture into the prepared cake pan and use a spoon or an offset spatula to smooth the top.
• Bake for 45-50 minutes until a toothpick that has been placed into the center of the cake comes out clean.
• Remove the cake from the oven and let the cake cool for 20 minutes before removing the cake from the cake pan and placing on a cooling rack to cool completely.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
• Add in rose water, vanilla bean paste, and 2 Tablespoons of heavy cream and mix in powdered sugar.
• Add additional cream to reach desired consistency then set aside until you're ready to decorate the cake.
• Gently paint your washed and dried rose petals with the egg white using a paintbrush that is dedicated to food use!
• Then, place the petal into a bowl of granulated sugar, making sure to coat both sides with sugar.
• Then, place the coated rose petals apart on a wire cooling rack and place them in a cool, dry spot to harden for at least four hours, yet ideally overnight.
• If you happen to have a "dehydrator" setting on your oven, place the petals in the oven at 175°F for 2.5 hours to speed up the process.
• Make sure that you use the candied rose petals the same day as they will become soft over time.
• Once the cake has cooled, spread as much of the buttercream over the surface of the cake as you like. Use a spoon or an offset spatula to texturize the buttercream (I used a small spoon to create a swirl starting from the outside of the cake and continuing into the center). Do the same with the pistachio butter on top of the buttercream.
• Finish your cake with layers of toppings, like raspberries, candied rose petals, and chopped pistachio. Then once decorated, enjoy the cake chilled or at room temperature.