Oh my goodness, friends! If there’s one cake that perfectly captures a little bit of magic and whimsy, it’s this Pistachio, Rose, and Cardamom Cake with Raspberry Rose Jam. This beauty is like a dreamy floral garden party on a plate! I first stumbled upon this fantastic recipe at a quaint little bakery during a trip to a beautiful town filled with cobblestone streets and blooming roses. The moment I took a bite, it felt like it transported me to a lush rooftop garden with the sweet scent of blooming flowers wafting in the air. I knew right then that I had to recreate this deliciousness at home.
Not only is this cake a feast for the eyes with its pastel colors and delicate flavors, but it also carries a raw sense of nostalgia for me—reminding me of gathering around the table during special occasions with friends and family. Trust me, when you whip this up and serve it, you’re guaranteed to be the star of any gathering!
What’s in Pistachio, Rose, and Cardamom Cake?
Let’s break down what makes this cake so special, shall we?
Ground Pistachios: These little green gems lend an incredible nutty flavor and a pleasant crunch to the cake. I love using good quality pistachios, and don’t skip on this – they are the heart and soul of this cake!
All-Purpose Flour: The backbone of any cake, this flour gives our cake the structure it needs.
Baking Powder: It’s all about the rise! This little ingredient helps our cake soar to fluffy perfection.
Cardamom Powder: Oh, the magic this spice brings! It has a unique sweet and savory flavor that elevates the entire cake.
Sugar: The sweetener we all love—it brings balance and character to our creation.
Eggs: They provide moisture and richness, ensuring our cake is tender and delightful.
Milk: A splash of milk means a softer crumb, making every mouthful a delight.
Rosewater: Ah, the essence of roses! This fragrant addition gives the cake its floral charm.
Butter: Because let’s be honest, butter makes everything better. It contributes that delicious richness we crave.
For the raspberry rose jam:
Fresh Raspberries: These beautiful berries bring bright acidity and lovely color to our jam.
Sugar: We’ll need this for sweetness, allowing the tartness of the raspberries to shine.
Lemon Juice: A splash of acidity will elevate the flavor, making the jam simply heavenly!
Rosewater: Just like in the cake, adding rosewater to the jam adds that ethereal floral quality.
For the frosting:
Butter: More butter? Absolutely! It adds a rich, creamy goodness.
Powdered Sugar: This helps to sweeten and also contributes to the frosting’s smooth texture.
Cream Cheese: For a tangy and silky finish, cream cheese is a game changer in this frosting!
Pink Coloring (optional): If you want to give your frosting a little extra flair, a few drops of pink coloring work wonders.
Rosewater: Once again, our dear friend rosewater joins the frosty fun!
Is Pistachio, Rose, and Cardamom Cake Good for You?
Now, let’s chat about the health aspect—because let’s be real, we all love treating ourselves but it’s nice to know what we’re indulging in!
Pistachios: These green beauties are packed with protein, healthy fats, and a whole array of nutrients. They’re a fantastic source of antioxidants and can help with heart health.
Raspberries: They are rich in vitamins, particularly Vitamin C, and have a low caloric content. Plus, fiber is a bonus!
Butter and Sugar: While delicious, they do add to the caloric content, so moderation is key. After all, it’s a cake!
In moderation, this cake can be a delightful treat that also incorporates some nutritious ingredients. Plus, it’s perfect for special occasions—so savor every bite!
Ingredients
– For the Cake:
– 1 cup Ground Pistachios
– 1 cup All-Purpose Flour
– 1 teaspoon Baking Powder
– ½ teaspoon Cardamom Powder
– 1 cup Sugar
– 3 Eggs
– ½ cup Milk
– 1 tablespoon Rosewater
– ½ cup Butter
– For the Raspberry Rose Jam:
– 2 cups Fresh Raspberries
– 1 cup Sugar
– 1 tablespoon Lemon Juice
– 1 teaspoon Rosewater
– For the Frosting:
– ½ cup Butter
– 2 cups Powdered Sugar
– 8 oz Cream Cheese
– Pink Coloring (optional)
– 1 teaspoon Rosewater
*This recipe serves 8-10 guests and is perfect for sharing!*
How to Make Pistachio, Rose, and Cardamom Cake?
1. Preheat your oven to 350°F (175°C) and grease your cake pans.
2. In a bowl, mix together the dry ingredients: ground pistachios, flour, baking powder, and cardamom powder.
3. In another bowl, cream the butter and sugar until fluffy. Add in the eggs one at a time, mixing well after each addition. Then stir in the milk and rosewater.
4. Gradually blend the dry ingredients into the wet mixture until you have a smooth batter.
5. Pour the batter into the prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool down completely.
6. While the cake cools, prepare the raspberry rose jam. In a saucepan, cook the fresh raspberries, sugar, and lemon juice over medium heat until thickened (about 15-20 minutes). Stir in rosewater and let cool.
7. For the frosting, whip together the butter, powdered sugar, and cream cheese until smooth. Add rosewater and coloring if desired.
8. Once the cake layers are cool, assemble them by spreading raspberry jam between the layers and covering the outside with frosting.
9. Decorate with additional raspberries or edible flowers for the perfect touch, then slice and serve!
Sweet Tips for a Delightful Cake
– Feel free to substitute the fresh raspberries with any other berries you love!
– If you want to enhance the floral flavor, you can add a little extra rosewater to the frosting.
– This cake can also be made a day in advance; just frost it on the day you plan to serve it.
So, there you have it! I can’t wait for you to try this Pistachio, Rose, and Cardamom Cake with Raspberry Rose Jam. It’s a delightful experience that’s just waiting to happen. Please let me know how yours turns out! Happy baking, my friends!
