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heavenly pistachio raspberry dream cake
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This Pistachio Raspberry Marble Cake is a stunning dessert featuring a delicate rose buttercream, nutty pistachio, and tart raspberry flavors. It’s a visual masterpiece perfect for special occasions or a delightful treat.
Ingredients
- 200 g (1 cup) All-Purpose Flour: Provides structure and a tender crumb.
- 100 g (3/4 cup) Finely Ground Pistachios: Adds a nutty flavor.
- 100 g (1/2 cup) Almond Flour: Contributes to a moist and tender cake.
- 200 g (1 cup) Granulated Sugar: Provides sweetness and a light texture.
- 1 tsp (5 g) Baking Powder: Helps the cake rise.
- ½ tsp (2.5 g) Baking Soda: Leavening agent for a perfect rise.
- ¼ tsp (1 g) Salt: Enhances flavors.
- 120 g (½ cup) Unsalted Butter, Melted: Adds richness and moisture.
- 120 ml (½ cup) Whole Milk: Provides moisture and binds ingredients.
- 3 Large Eggs: Binds ingredients and adds richness.
- 1 tsp (5 ml) Vanilla Extract: Enhances the flavor.
- 150 g (1 cup) Fresh Raspberries, Pureed: Creates a raspberry swirl.
- 1 tbsp (15 g) Granulated Sugar: Sweetens the raspberry puree.
- 250 g (1 cup) Unsalted Butter, Softened: Base for the rose buttercream.
- 300 g (2½ cups) Powdered Sugar, Sifted: Adds sweetness and structure to buttercream.
- 2 tbsp (30 ml) Rose Water: Imparts a floral aroma and flavor.
- 2 tbsp (30 ml) Milk: Adjusts buttercream consistency.
- 30 g (¼ cup) Finely Ground Pistachios: Adds nutty flavor to buttercream.
- 30 g (¼ cup) Pistachio Shards, Toasted: Provides garnish and crunch.
- Fresh Raspberries: For garnish.
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and grease/line cake pans.
- Combine Dry: Whisk together flours, pistachios, baking powder, soda, and salt.
- Combine Wet: Beat butter, sugar, eggs, milk, and vanilla until smooth.
- Combine All: Gradually add dry to wet ingredients, mixing until just combined.
- Swirl Batters: Divide batter, swirl raspberry puree into one portion, and marble into pans.
- Bake: Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool: Cool in pans for 10 minutes, then invert onto a wire rack.
- Make Buttercream: Beat butter, add powdered sugar, rose water, and milk until smooth.
- Assemble: Layer cakes with buttercream, apply crumb coat, and chill.
- Frost & Garnish: Frost with remaining buttercream, drizzle with raspberry coulis, and garnish.
Notes
Start with 2 tablespoons of rose water and taste as you go. Sifting powdered sugar prevents lumps in buttercream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: cake,pistachio,raspberry,rose,buttercream,marble,dessert,baking
