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? 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. 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 to any recipe, but not to this one. 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!
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.
Pistachio Cake by Rick Trimanto on Epicurious.
- 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)
For complete instructions on how to make this cake take a look at this link Pistachio Cake by Rick Trimanto on Epicurious.
Here is a look at how this cake comes together.
Here is my recipe for cream cheese frosting with pistachios and rose petal decoration.
Cream Cheese Frosting with Chopped Pistachios and Rose Petal Confetti
- 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
- Bake the pistachio cake according to the recipe directions Pistachio Cake by Rick Trimanto on Epicurious. Wait for the cake to cool completely before adding the cream cheese frosting.
- 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!
Doesn’t this cake look so pretty 🤗🌹🍰?
Not only is the pistachio cake gorgeous, it is moist and delicious 😋.
If you like pistachios, cardamom, orange AND roses, this cake will become your new favorite!
Pistachio Cake on epicurious.com.