Pistachio, Raspberry & Rose Layer Cake

A symphony of flavour, elegant and feminine, perfect for any special occasion. Rich, moist and fresh with a fragrant floral waft, heaven in every bite.

Do not be alarmed at the quantity of pistachios in this recipe, it is meant as a decadent treat and they really make for the most sublime, moist cake.

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Yield: 12+

Author: Suze Morrison

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Pistachio, Raspberry & Rose Layer Cake

Prep time: 40 MinCook time: 40 MinInactive time: 2 HourTotal time: 3 H & 20 M

A symphony of flavour, elegant and feminine, perfect for any special occasion. Rich, moist and fresh with a fragrant floral waft, heaven in every bite.

Ingredients

For the Cake

• 4tbsp Olive Oil
• 120g Unsalted Butter, room temperature
• 300g Caster Sugar
• 420g Pistachios, pulsed to a fine crumb
• 2 Large Eggs + 2 Egg Whites
• 1tsp Vanilla Extract
• 1tsp Pistachio Extract
• 90g Sour Cream
• 80g Whole milk
• 250g Plain Flour
• 1tsp Fine Salt
• ½ tsp Bicarbonate Soda
• 2 ½ tsp Baking Powder

For the Filling & Frosting

• 6tsp Raspberry Jam
• Good Handful fresh Raspberries, plus extra pistachios to decorate.
• 300g Caster Sugar
• 200g Egg Whites
• 400g Unsalted Butter, room temperature, cut into 1cm cubes
• ½ tsp Rose Extract
• 6tbsp Freeze dried raspberries, blitzed to a crumb

Instructions

1. Preheat oven 160C. Grease and line three 8” stellar cookware cake tins with butter and flour and set aside in the fridge.
2. In a stand mixer fitted with a paddle attachment, cream the butter, sugar and oil until smooth then add the sugar. Beat for 3-5 minutes or until pale and fluffy. Add the egg, egg white, vanilla and pistachio extract and beat again until lightened and fluffy.
3. Mix the sour cream with the milk and mix in until only just combined.
4. In a separate bowl, whisk the pistachios, flour, salt, bicarbonate of soda and baking powder until homogenous. Gently fold this into the mixture in two additions taking care not to overmix.
5. Weigh the batter between your prepared tins and bake for 25-30 minutes or until light golden brown and springy. Cool for 5 minutes in the tins then invert onto wire racks to cool completely.
6. For the frosting combine the egg whites and sugar in a heatproof bowl over a pan of simmering water, whisk until the mixture reaches 71C and the sugar has completely dissolved. Whisk in a stand mixer on medium high speed until you have a meringue with stiff peaks. Add the butter one cube at a time, mixing well between each addition. Add the rose extract and continue beating for 7-10 minutes or until thick and smooth. Fold through the freeze dried raspberries.
7. Layer the sponges with the buttercream and jam, using the remaining buttercream for the top and sides. Decorate with fresh raspberries and pistachios and serve.

https://gourmetglow.co.uk/recipes/pistachio-raspberry-rose-layer-cake

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