Pistachio, Rose & Cardamom Cake With Homemade Raspberry Rose Jam
Indulge in the exquisite flavors of Pistachio, Rose & Cardamom Cake With Homemade Raspberry Rose Jam. This enchanting dessert harmonizes the nutty essence of pistachios with the delicate floral notes of rose and the warm spice of cardamom, creating a cake that’s not only a treat for the taste buds but also a visual delight. Perfect for birthdays, afternoon tea, or festive occasions, this cake will leave your guests in awe. With layers of moist cake complemented by a homemade raspberry rose jam and a creamy mascarpone frosting, it’s an elegant centerpiece for any celebration.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 165g salted butter
- 300g caster sugar
- 3 medium eggs
- 200g all-purpose flour
- ¾ tsp cardamom powder
- 85g unsalted ground pistachios
- 180ml buttermilk
- For Raspberry Rose Jam: 250g raspberries, 200g jam sugar, 1.5 tbsp rose water
Instructions
- Make the Raspberry Rose Jam by cooking raspberries until juicy, adding jam sugar, rose water, and lemon juice; boil for 5 minutes and cool.
- Preheat oven to 190°C (375°F) and prepare three 7-inch cake tins.
- Cream butter and sugar until fluffy; beat in eggs one at a time.
- Combine dry ingredients in one bowl and wet ingredients in another; alternate adding them to the butter mixture.
- Divide batter among tins and bake for 25 minutes; let cool completely on a wire rack.
- For frosting, whip double cream with mascarpone, icing sugar, food coloring, and rose water until soft peaks form.
- Assemble layers with raspberry jam and frosting; decorate as desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg