So I finally decided it was time to get my hands dirty with cake batter again. I haven’t used butter and sugar together in a while and I was waiting for inspiration to start cracking some eggs again. And I finally found a good reason. Or two. And the result was this beautiful Naked Raspberry cake with Pistachio and Rose water Swiss Meringue Buttercream.
You guys know I love baking cakes and always look forward to a special occasion to do so. Whenever there’s a reason to celebrate, there’s always going to be a cake in our house. So what better reason than to celebrate the first year anniversary of Fiesta Friday and to keep the two week long party going!
The second reason of course is Valentine’s! When I think of that little chubby guy with wings and a bow and arrow, I picture chocolate, strawberries, raspberries, roses and champagne. I wanted to keep it simple and I wanted an amalgamation of simple flavours in perfect balance. I wanted just the right amount of sweetness to celebrate those sweet moments in your life. And to help you do that, I made this raspberry cake, which has chopped pistachios and rose water Swiss meringue buttercream with chocolate dipped raspberries on top. All that’s missing is maybe a glass (or bottle?) of Champagne.
Raspberry Cake
I pulled out a couple of hairs trying to figure out whether I should use fresh raspberries or preserves for this cake. I tried fresh raspberries first, but the flavour wasn’t as strong as I would’ve liked and the final texture was a little “gloopy” for my liking. Raspberry preserves on the other hand had more concentrated flavour and the sweetness and tartness that I desired and it also had the right consistency. I used a basic vanilla butter cake and adapted it for the raspberries and sugar content. I have always wanted to try making a “naked” cake and thought this would be the perfect opportunity to do so. I loved it so much, that I think I just might keep doing all my future cakes like this.
Chocolate Dipped Raspberries
Ground Pistachios
The chunky pistachios added a wonderful crunch and flavour, especially when placed between the smooth sweet Swiss meringue buttercream and the fruity cake layer. I wanted the green pistachios to add a nice contrast of colour as well. I do have to confess however that I haven’t always been a big fan of raw pistachios. Which is a bit surprising considering my parents absolutely love pistachios. I do love them in baked goods and desserts like cakes, pastries, ice creams etc. But I have to say I’m definitely warming up to raw pistachios now though!
You may notice that I have sprinkled some pistachios on each cake layer before adding the buttercream. However, looking at the end result I feel like I may have used too little of the pistachios for this purpose. I would have loved a more visible layer of pistachios, so if you do give this a try, make sure to add more than what I have.
A close up of the Swiss Meringue Buttercream, Pistachios and the Raspberry soaked Cake layers
Rose water Swiss Meringue Buttercream
I am a buttercream advocate. I love them all! I really do. But if you asked me for my favourite, I wouldn’t hesitate a second to tell you that it’s Swiss meringue. Which in itself is interesting, because the first time I tried to make it, it turned out to be bit of a disaster and I swore that I will never try to make it again. But hey, that attitude isn’t going to get you far in life, is it? So I told myself that first impressions aren’t always the best and even though the recipe can sound a bit intimidating, I was going to get it right. Since then, Swiss meringue buttercream and I have had an amazingly wonderful relationship. Plus I can’t help but LOVE the moment I get my meringue perfect with those beautiful stiff peaks!
Rose water is a truly amazing flavour, if used correctly. Especially for this cake, all you need is a hint of rose water (add too much and you’ll feel like you’re eating a flower bouquet). When my husband tasted this buttercream for the first time, his eyes got big and he said it tasted just like Faluda (Faluda/Falooda is a very unique drink that is extremely popular in Sri Lanka and parts of South Asia. Look it up, I assure you, you will love the look and sound of it) and he’s been calling this the “Faluda cake” since then!
- 3 x 6 inch or 8 inch raspberry cake layers, tops trimmed (recipe below)
- 1 recipe of rose water Swiss meringue buttercream (recipe below)
- ½ cup raspberry preserves, warmed
- 1 cup chopped pistachios
- ½ pint fresh raspberries (to go in the buttercream, between the cake layers)
- ½ pint raspberries dipped in chocolate (to garnish)
- Spread ¼ cup of raspberry preserves on top of a cake layer.
- Optional - wrap the cake in acetate paper and secure with sticky tape or a elastic band.
- Sprinkle half of the pistachios on top.
- Spread ⅓ of the buttercream on the cake and place a few raspberries in it. Then place the second cake layer on top.
- Repeat with the raspberry preserves, pistachio, buttercream and fresh raspberry, and place the third (top) cake layer on top.
- Spread the remaining amount of buttercream on top.
- Let it set in the fridge for about an hour and remove the acetate paper. Smoothen the sides and decorate with the chocolate dipped raspberries and pistachios.
- 4 large eggs (separated), at room temperature
- 350g AP flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 227 g / 8 oz unsalted butter, softened
- 300g / 10.6oz granulated sugar, divided (230g / 8.1oz and 70g / 2.5oz)
- 2 teaspoons pure vanilla extract
- ½ cup (125mL) milk, at room temperature
- ½ cup (125mL) raspberry preserves
- ¼ teaspoon cream of tartar
- 1-2 drops pink colouring (optional)
- Preheat the oven to 350°F/ 180°C. Prepare 3 x 6 inch cake pans (or 3 x 8 inch cake pans) with parchment paper.
- In your mixer bowl, cream butter and the first portion of sugar (230g /8.1oz) until light and fluffy for about 5 minutes.
- Add the separated yolks, one at a time, while mixing.
- Add the raspberry preserves and vanilla (and pink colouring if using) and mix through the batter.
- Sift the AP flour, baking powder, salt together and set aside.
- Add the flour in 3 batches, alternating with the milk (flour-milk-flour-milk-flour) while mixing on low.
- In a clean, dry bowl whisk the egg whites until they are frothy. Add the sugar and cream of tartar and whisk until it forms stiff peaks and is glossy.
- Add one quarter of the meringue into the cake batter and mix well.
- Gently fold in the rest of the egg whites.
- Evenly distribute the batter between the 3 cake pans and bake in the pre-heated oven for 20-30 minutes, or until a toothpick or cake tester inserted into the cake comes out clean. Remove from the oven, and let it cool for about 10 minutes and turn out on to a wire rack and let it cool completely.
- When cooled, you can trim the top of the cake and frost the cake. You can store the cakes in the fridge for a few days, double wrapped in plastic wrap and foil, or for months in the freezer.
- 4-5 large, (150g /5.3oz) fresh egg whites
- 220g / 7.7 oz granulated white sugar
- 340g / 12oz unsalted butter (plus 4 tablespoons extra) taken out of the fridge and cut into cubes (cool, but not cold)
- 1 teaspoon pure vanilla extract
- ¼ cup of rose Water
- ¼ tsp salt
- In a clean (heat proof) mixing bowl mix the egg white and sugar.
- Over a double boiler (that is over a saucepan of simmering water - do not let the mixer bowl touch the simmering water), whisk the egg whites and sugar constantly (does not need to be vigorous whisking) until it reaches 155-160°F/ 68°-71°C.
- Transfer the bowl back to the mixer and with the whisk attachment on medium-high, whisk the egg whites until stiff peaks form and the meringue looks thick and glossy.
- You must keep whisking until the egg mixture cools down to room temperature (or at least until the bowl is no longer warm to the touch). The time it takes for this to occur depends on the bowl you’re using and the ambient temperature - It took me about 15 minutes.
- Switch to the paddle beater and while the speed is on low- start adding the butter, a cube at a time, incorporating each cube before adding the next. Add the salt with the butter as well.
- The icing may curdle while you’re beating in the butter. Just keep adding the butter and mixing the buttercream. It will come together to form a silky soft buttercream.
- Add 1 tsp of vanilla and 4 tbsp rose water and mix until well incorporated.
- You can add colouring if you like - but add only gel based or powdered colouring as water based colouring will not mix.
- You can store this buttercream in an air tight container and keep it in the fridge. You will need to let it return to room temperature and then re-whip the frosting before using.
The word “vintage” popped into my head several times while making, decorating, cutting and then eating this cake. That and a host of strange nostalgic memories that really had nothing to do with cake or even food for that matter. The sweet scent of rose water took me back to the times when I was little and I would go through my grandmother’s armoire, rummaging through her clothes, jewellery and perfume. The dull pink colour of the fruity cake layers reminded me of old faded pink dresses I owned and the faded pink of my old “security pillow”. And the buttercream tasted just like one of our absolute favourite milk shakes (Faluda) from many years ago like I’ve already mentioned. It’s amazing how a subtle scent or a flavour can trigger connections like that deep in your brain and recall memories that are so near and dear to you. So yes, I would absolutely use the word vintage to describe this beautiful cake. The only thing that’s missing is maybe a string of pearls wrapped around it.
We had this for breakfast… while fighting for the bigger share. Then there was a solitary piece left… and finally, there was none.
Mr K and I both loved this cake! The flavours were just perfectly balanced. The raspberries add a very nice fruity sweetness which is complemented well by the floral scent and flavour of rose water. The pistachios provide a nice crunch and an earthy flavour. Oh and the buttercream! It was melt-in-your-mouth soft and smooth and the raspberries buried in the buttercream gave little bursts of tart fruity flavour. The cake isn’t overly sweet at all, so you’re not left feeling like you had something too indulgent.
So this is my contribution to Fiesta Friday #53 and week #2 of their two week long anniversary party. Thank you to Angie, Selma and Nancy for hosting an amazing party! It’s also my contribution to all the valentines out there looking for something special to celebrate the day with someone special.
What have you got planned for Valentine’s Day?
You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS where I share pictures of what’s happening in my kitchen and there is a lot going on these days! I do share other amazing recipes that I come across every day too. You can drop me a line and say hi by clicking here. Just by entering your email in the box below or on the side bar, you can make sure that you receive notification of all my recipes when they appear on the blog, so you don’t miss a thing! 🙂
Hi Dini, I’m so excited to make your creation. Can you tell me what cake pans you used? I have 4x later pans 16cm x 4cm. Do you think if I divide the batter between all 4 it will be enough?
Hi Kea,
Thank you 🙂 I’m so glad that you will be making this cake! I’m not sure what 4 x later pans are unfortunately. BUT I used 3 x 6 inch round pans, which is 16 cm. My cake pans are about 2 inches in height (5 cm), but I think a 4 cm high cake pan should be ok too. I only used 3 pans, so if you are using 16 cm round pans, you can use 3 as well.
I hope that helps!
I just made this for my mum’s birthday and it is delicious! Love how it all blend together!
Thank you so much! I am so glad that you loved the cake – your comment made my day 🙂
This is magical! N that frosting….yummmm…can eat it spoonful!
Hi Dini! So happy to have discovered your wonderful blog through Fiesta Friday! I am totally in love with your Raspberry Cake. The whole combination sounds so delicious. Cannot wait to try it!
Oh, I adore rose water! I have a bottle of it in my pantry that I use as often as I can, but I’ve never used it in frosting! Your cake is just gorgeous.
Thank you Camille! I don’t know if it’s the butter, but Rosewater gets a creamy flavour in Frosting! 🙂 I hope you do give it a go.
What a lovely cake!The attention to detail is amazing, I love the chocolate covered raspberries 🙂 Beautiful!
Thank you Petra! I made the Chocolate Raspberries twice because my husband ate the first batch! 😀
This is a truly stunning cake! The layers look so like and fluffy. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned to the Bloggers Brags Broad.
Thank you so much Brandi 🙂
Such a beaut of a cake! Stunning.. goes on my must make list!! Congrats on the feature too Dini…I am still in shock at being feautred .. LOL 😉
Beautiful! The cake looks delicious 🙂
Crazy.Beautiful! Great job on making a stunning masterpiece! Stopping by from SITS Sharefest and pinning to Pinterest!
This is such a beautiful and elegant cake!
I like the addition of rose-water, and I’d loooooooove a huge slice of the cake for myself 🙂
This cake looks like heaven! I am far too intimidated to try it, but I would totally hire you to make me one! Lovely to meet you via SITS – I am pinning away!
Wow – that cake looks amazing!! Love pistachios and raspberry… and I agree, a glass of champagne would be perfect with a slice of that cake. Stopping by from SITS!
I have rose water left over from Morroccan cookies I made, and was wondering how to finish it up. Thanks for the inspiration, and Thanks for linking up at Sunday Recipe Wrap Up!!
I hope you do make it Miranda! This frosting is absolutely delicious even on mini vanilla cupcakes! 🙂
Wow, this cake is absolutely stunning. Gorgeous, and the flavours sound delicious! Thanks so much for bringing this to the Fiesta Friday party =)
ohhh!!! I love this cake – beautiful and so enticing!! And that’s the cake stand – gorgeous. 😀 I think one slice would be enough for me? What do you think? 😀
Happy FF, Dini. It’s so nice to know you thru FF.
Thank you Jhuls! I feel the same way 🙂 Yes! that is the cake stand! It’s not great for bigger cakes but perfect for smaller desserts… I want to make more now! I’ll leave a slice for you next time 😉
This cake is just stunning! I love the combination of colors and flavors. You are an incredible baker to be able to come up with this!
WOW! This cake looks fabulous Dini! Amazing!
Woowness giramuk! Sooo beautiful this cake is. Simple and classy! Lovely fotographs too.
What a gorgeous cake! Love the use of rose water 🙂
Soooo pretty! Are you submitting to Foodgawker? You should! 🙂
Thank you Katie 🙂 I actually forgot to submit it to FG! I have to check if I took a FG “guidelined” picture! 😀
Wow, Dini – that’s a cake and a half! What an amazing presentation, and I bet the flavours are to die for!
This cake is gorgeous, Dini and the flavors sound so delightful! Raspberries, chocolate, pistachios and rosewater sound like a combination I would’ve never thought of, but would love to try right away. Your photos are enticing and I’d love a slice, please! 🙂
This is so gorgeous, Dini! I am not much of a dessert maker…I don’t have the patience for baking most of the time. Luckily for me, my daughter is a great baker, so she takes care of the desserts for us! I will have to share this with her!
How very beautiful Giramuk, and you’ve selected a wonderful cake to celebrate FF’s milestone. I’m sure you slaved in the kitchen for hours, but the end product is well worth it I’m sure. It’s definitely art on a plate, cheers to the artist and baker 🙂 A job well done for sure!
I’ll clean up if you bake me a cake like this! A masterpiece!!!
Yes please!! 😀 You can come over anytime Johanne! Thank you 🙂
I opened this thinking “This looks amazing.” The page loaded and I thought, “I should have known it was Giramuk’s Kitchen.” Stunning. Show stopping. Breathtaking (that is…until you inhale…the cake;).
Aaw!! Thank you so much Christine! 😀 It was defintiely fun to make… 🙂
Wow, this cake looks amazing! It is nice that you put raspberry in the sponge as well, it sounds delicious!
Hi Dinithi, the cake looks lovely. U gave me the right idea to bake for my 2nd wedding anniversary. It was yummy, flavours was balanced well. Thanks for sharing ur recipe.
Tharushi!!! 😀 Thank you so so much! I can’t believe how great your cake looks! Plus it made my entire week to see your comment! Thank you for sharing the lovely picture and making the cake… I’m so glad you and your husband enjoyed it! 🙂
wow i had a feeling this might be for this, seriously can youjust come and live with me? Please?
hahaha!! Thank you Justine! I would love it if we lived close by 🙂 Weirdly enough I have no neighbours to share stuff with!
Your cake is completely stunning! What a beautiful combination of flavours – perfect for a very special occasion like this! 😀
This cake looks amazing. And from the pictures it just looks yummy! 🙂
very pretty – perfect cake!
Gorgeous Dini. This cake is definitely perfect for FF! My hubby and I often share the last piece just as you and Mr. K. did.
This is absolutely stunning, Dini and a very welcome addition to the dessert table at Fiesta Friday! Thank you so much for making such an effort for this special edition of the party! Happy Fiesta Friday!
Thank you Selma 🙂
The cake looks beautiful! And I am with you on rosewater being great if used properly – my sister made a cake recipe from a favorite book Persiana when we were visiting a couple months ago that had a rosewater cream on the side and it was amazingly good. The pistachios and raspberries are very complimentary flavors too – I would love to dive in if I wasn’t so worried about ruining such a beautiful cake!
Thank you Caroline! 🙂 Rosewater is tricky to use… Too much or in the wrong dessert it’s just all kinds of wrong! 🙂 But rosewater and cream is definitely a winning combination! 🙂
hahaha!! Don’t worry… I would gladly let you “ruin” the cake since my husband got to it first! 😀
I love the idea of a raspberry cake for Valentine’s day. It’s festive, but not over the top. And, your topping is just adorable! Happy FF and have a wonderful weekend!
Your cake is stunning but the beautiful raspberries piled on the top are the “icing on the cake”!!! 🙂 Beautiful!
This cake is so pretty Dini, it really is a work of art! Even more so with those flavour combinations! Swiss meringue is my favourite buttercream too, I love making it too even though it can be a pain in the butt sometimes!
Definitely a cake worthy of the FF anniversary party, and then some!
Thank you Michelle! But seriously… you’re cake?? that was phenomenal! You’re absolutely right about swiss meringue! I did the mistake it for the first time on a really hot day and it became soup! I know better now 😀
Dini,
Wow! What a beautiful cake!
WOW, Giramuk! I can’t believe how gorgeous this naked cake is!!! I would LOVE to sink my teeth into a slice right now. Pinned!
Thank you Blair! 🙂
What a beautiful vintage cake. The meringue butter cream together with the nuts and berries are a brilliant combination. Thanks for sharing this outstanding dessert with us on this occasion. Happy Fiesta Friday!
Thank you Hilda! 🙂 Happy Fiesta Friday to you too!
Dini, I love this. I love this so very much… Although I do not love making cakes…watching your tutorial kind of makes me want to give it a shot. This is just perfection doll!
Thank you Mila! I love baking cakes 🙂 though I could do with having someone clean up after me!