Recipe of Pistachio Rose Cake

I have the perfect pistachio rose cake recipe this week for you and there is nothing fake in this beautiful pistachio cake made from scratch with real pistachio and rose flavours . 

This pistachios cake is one of those recipes every cook must have in their repertoire. This rustic and chic layered cake is adorned with silky buttercream frosting with natural pink hue got from beetroot juice is made  from scratch with real pistachio and rose flavours to celebrate my husband’s Birthday.  Garnish with few drinks rose petals and pistachio powder for a truly remarkable dessert for any special occasions. 

Overall the cake is very moist and delicate , you can skip making the frosting if you want to , but adding a white or pink layer of the cream make the pistachios shine even more . 

It can’t get any better than this , can’t it ??  Instead of relying on artificial pistachio flavour in today’s cake , let’s take unsalted pistachios and bring them into a crumbs that is really soft and buttery perfectly goes with any dessert . You can use salted pistachios too , salted actually adds extra flavour. Use of pure rose flavour for truly outstanding aroma, this enhances the pistachios flavour , so don’t leave it out! Dairy products  creates an ultra moist cake . A moist pistachio rose flavoured cake sandwiched together with a homemade buttercream and rose water infused frosting. 

Ingredients of making pistachio rose cake:

Following ingredients of making pistachio rose cake is available in super market.

1 cup semolina ( make powder in grinder ) 
1 cup all purpose flour 
1 cup pistachio crumb (make crumb in grinder ) 
1 tablespoons baking powder 
Pinch of salt 
1 cup clarified  butter / butter at room temperature 
1 1/2 cups granulated sugar 
2 tablespoons rose water 
3 eggs 
1 cup milk 

For buttercream frosting : 

250 grams butter , room temperature 
3 cups icing sugar 
2 tablespoons beetroot juice 
2 tablespoons rose flavour 
1 tablespoon green food colour ( optional ) 
For garnishing : 
1/2 cup pistachio crumb 

Method : 

Preheat oven at 180 degree C. Grease the three baking pan and keep aside. 

In a medium size bowl , mix together all the dry ingredients except sugar. 

In another bowl , mix the clarified butter and sugar using electric beater and beat  until you get creamy texture . 

Add the eggs one at a time , beating after each addition until well combined . Add the rose water  and now  fold in the dry ingredients.

Pour the cake batter into the prepared baking pan . 
Place the cake pans in oven and bake till the cake tester inserted comes out clean . 

If you have small oven than bake one by one cake for three layers . 
Remove from the oven and let it cool completely. 

For frosting : 

Cream the butter in a medium bowl by using  electric beater , then add the powdered sugar one cup at a time and beat until creamy texture . 

Add rose water and beetroot juice or pink food colour and beat it . 

Place the cake on cake stand and spread two to three large tablespoons of buttercream over the cake and straighten with a flat spatula . 

Now add another layer of cake on top of it ,  and spread buttercream frosting on top of it and place final layer of cake on top of it and spread cream evenly . 

Now spread the frosting all over the cake and spread it evenly with the help of flat spatula . 

Add pistachio crumb on all sides of cake , decor with remaining frosting on top and garnish with dried rose petals .

Enjoy rose pistachio cake now !!