Pistachio Cake with Rose Petal Confetti

It’s rose season in our area, all I see are roses, roses everywhere in full bloom. Besides making rose bouquets I am also looking for creative ways to use rose petals in edibles. I especially favor my fragrant pink David Austin roses for cakes and ice creams.  A pistachio cake maybe? 

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I figured a beautiful backdrop of pale green would look lovely for these rose petals.  And so began my hunt for a really good pistachio cake recipe; an all-natural kind,  the type of recipe that uses actual pistachios as one of the cake ingredients.

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About the recipe

I did find a lot of pistachio cake recipes but most of them were trying very hard to make a green-colored pistachio cake by using food colorings and pistachio pudding mixes and what not. I on the other hand wanted a pistachio cake that was natural, void of artificial coloring and ingredients. After hunting for the perfect pistachio cake recipe I finally found one on epicurious.com Pistachio Cake

This recipe had everything I like – pure chopped pistachios, vanilla, cardamom, orange zest, and good old-fashioned cake ingredients like all-purpose flour, eggs, and butter. How can you go wrong with this combination of wholesome ingredients?  I didn’t change a thing to this recipe – and that’s saying something, because I always add my own twist.

This pistachio cake tastes AMAZING! While the cake is baking you can actually smell the wonderful aroma of cardamom and vanilla, it just fills the room with the most delicious smell of goodness. It’s perfect the way it 👌 is!

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Pale green backdrop for beautiful pink rose petals

This pale green pistachio cake was the perfect backdrop for my pink rose petals. My creativity came in the form of cream cheese frosting to show off the rose petal decoration. I made a vanilla cream cheese frosting and decorated the cake with crushed pistachios and pink edible rose petals. The rose petals add a lovely natural floral color and transform this cake into a glamorous pistachio cake.

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Pistacho Cake
from Pistachio Cake by Rick Trimanto on Epicurious.

Ingredients:

3/4 cup unsalted shelled pistachios (approximately 4 ounces; not dyed red)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
2 tablespoons finely grated orange zest (from 3 medium oranges)
 

Directions:

Step 1  Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.

Step 2 Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.

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Step 3 In small bowl, combine milk and vanilla.

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Step 4 In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.

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Step 5 Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.

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Here is my recipe for cream cheese frosting with pistachios and rose petal decoration.

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Cream Cheese Frosting with Chopped Pistachios and Rose Petal Confetti

Wait for the cake to cool completely before adding the cream cheese frosting.

Ingredients:

  • 1 8oz package cream cheese
  • 4 tbsp softened butter
  • 1 tsp vanilla
  • 1 tsp cardamom powder
  • 1/4 cup powdered sugar
  • 1 cup finely chopped roasted pistachios for decoration
  • 4 tbsp fragrant rose petals (pesticide free) finely chopped from 15 rose petals
Directions:
 
  • Whip butter, cream cheese, powdered sugar, vanilla, and cardamom powder together to form a creamy frosting.
  • Spread the frosting all around the cooled pistachio cake.
  • Next sprinkle chopped pistachios evenly all over the sides and top of cake.
  • Then sprinkle rose petals and gently press down so they stick to the frosting.
  • Pistachio Cake with Pistachio Frosting and Rose Petal Confetti is ready!

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Doesn’t this cake look so pretty 🤗🌹🍰?

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Not only is the pistachio cake gorgeous, it is moist and delicious 😋.

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If you like pistachios, cardamom, orange AND roses, this cake will become your new favorite!

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Pistachio Cake on epicurious.com.

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18 thoughts on “Pistachio Cake with Rose Petal Confetti”

  1. Good morning. I have been making pistachio cake. Already three times! Everyone loves it!

    Two of my friends want to join your blog. How do I do it?

    1. That’s great that you have been making the pistachio cake! Its my favorite too! You can send me your friends email and I can send them a link to sign up. Or they can sign up directly on my blog.

  2. Oh my goodness those roses are gorgeous! Also, we were driving to Sanborn Country Park today in Saratoga and passed a road called “Surrey”, and immediately thought of you! I got so excited! Okay this cake sounds like maybe the most delicious cake flavor of all time! I love pistachio anything so much, and this is truly making my mouth water—and the rose petals on top- incredible! Your presentation of food truly is some of the best I’ve ever seen. Thank you for sharing, Kalpana. Definitely bookmarking this one!

      1. Ohhh I would love to! I start my new semester for school tomorrow so as long as I don’t have any huge assignments or tests that following week I should be able to! I will let you know 🙂

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