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Thermomix Rose Pistachio cake

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This Thermomix Rose Pistachio cake is a true masterpiece for mothers day. It is an easy recipe and has the perfect balance of Persian flavours. Make your mum cry this Mother's day with this truly amazing Thermomix rose pistachio cake. It has such a subtle hint of rose and a golden, fluffy pistachio sponge. The perfect combination of Persian flavours to make Mother's day a day to remember. This Thermomix rose pistachio cake is made of three layers of pistachio sponge, which you can prepare the day ahead. To assemble it, simply prepare the fluffy rose infused buttercream freshly and spread it all around the cake. It is supposed to look a bit rustic so don't be afraid that you miss out bits. The roses are piped on with a star nozzle and its easy done by just doing a spiral move from the inside out. You can decorate as many roses as you would like and if you want you can also sprinkle the cake with some edible roses at the end. If you are not the biggest fan of rose water, just add a splash of water to the buttercream instead. What's your favourite Mother's day recipe? Leave me a comment.

Ingredients

Rose Pistachio cake:

  • 340 g unsalted butter
  • 340 g caster sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 280 g plain flour
  • 60 g ground pistachios
  • 2 tsp baking powder

Rose Buttercream:

  • 250 g butter
  • 500 g icing sugar
  • 100 g raspberry jam
  • few drops rose water
  • pink food colouring

Instructions

  1. Preheat the oven to 180°C.
  2. For the sponges, line three round cake tins 18-20cm diameter with greaseproof paper or if you only have one, use 1/3 of the batter at a time and cover the rest of the batter with clingfilm.
  3. Place butter, caster sugar, vanilla extract, ground pistachios, eggs, plain flour and baking powder in the mixing bowl. Mix 30 Sec. / Speed 5. Scrape down and mix again 20 Sec. / Speed 5.
  4. If you don’t have a Thermomix, place the butter, caster sugar, vanilla extract, ground pistachios, eggs, plain flour and baking powder in a large bowl. Using an electric whisk, mix until smooth.
  5. Fill into the prepared tins. Note, if you only have one, take 1/3 of the batter and cover the mixing bowl with clingfilm in between. Bake each base in the oven for 25 minutes.
  6. Remove and leave to cool entirely on a wired rack.
  7. To make the filling place the butter in the clean mixing bowl. Mix 30 Sec. / Speed 4.
  8. Insert the butterfly whisk attachment. Whisk 4 Min. / Speed 3.5. While whisking, slowly add the icing sugar through the lid. At the end, add a drop of pink food colouring and a splash of rose water.
  9. If you don’t have a Thermomix, place the butter in a medium sized mixing bowl. Using an electric whisk, mix until pale and fluffy. While whisking, slowly add the icing sugar until everything comes together as a smooth icing. This may take up to 5 minutes. Finish off with a little drop of pink food colouring and a splash of rose water.
  10. To assemble the cake, place one base on a round serving plate. Top with a small amount of buttercream and raspberry jam. Place the second base on top and repeat the buttercream and jam. Top with the last base. Spread over 1/2 the remaining buttercream and evenly spread over the cake. This does not to be too neat, it should look nice and rustic. Place the remaining buttercream in a piping bag fitted with a star nozzle. Pipe little roses along the cake and leave to chill for at least 1 hour before serving. Enjoy!

Recipe Notes

Want to see how I made my buttercream? Take a look at the YouTube video I prepared.

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2 Comments

  1. Celine on May 18, 2018 at 12:13 pm

    Hi Sophia, do you bake all 3 bases at the same time?

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