Rose Love Cake has been inspired by the rich exotic flavours from the Middle
East. Layers of cake perfumed with rosewater,
cardamom and lemon alternates with pistachio pastry cream and rosewater whipped
cream. Then frosted with rosewater
infused buttercream and topped with beautiful piped roses. What’s not to love about this cake?!
ever made a cake inspired by someone? For me this is this cake right here.
This cake was
inspired by a person whose origin is from the Middle East. And when I think
Middle Eastern desserts, I instantly thought of rose infused flavours and lots
I happen to live in an area where there are
plenty of Middle Eastern grocery stores and pastry shops and there were many a
time when I leave with an armful of goodies that I am ever so curious to try
out. It’s very rare that I get
disappointed, these people know their sweets!
started researching online, I stumbled upon this cake called Persian Love
Cake. And I thought how fitting this
cake would be since Valentines is just around the corner And since I am making this cake for someone
And as for the apparent history of that cake, it
was made by a maiden to enchant a Persian prince that she was madly in love
with. Hellooo, Valentine’s!
altered and made my own version of the cake, I still kept “Love” in the name of
the cake. Because I think once you’ve tasted
this cake, you will love it. And if you
make this cake for someone special, they would LOVE you for it :) See what I did there?
back to the cake, shall we?
For the cake part, it is a chiffon cake flavoured
with rosewater and cardamom with some lemon rind to add some brightness to
it. I wasn’t sure if the rosewater
flavour would come thru so I decided to infuse it with rosewater simple sugar
my favourite part of this cake – the pistachio pastry cream. Seriously, I ate more than I should have and
maybe that’s the reason why I didn’t have enough for the cake.
to whip some cream up and maybe add it to the pistachio pastry cream but I
found that the pistachio flavour got lost a bit and the mixture was super runny
so I decided just to add in more rose flavour and put it on top of the
pistachio layer instead. I was
delightfully surprised that not only it tasted good, it looked very good
visually in the cake layers as well.
Next time I
would double the pistachio pastry cream recipe and just use that as the sole
filling. That’s because I love nuts so
much, I want it to have more of that nutty flavour.
easier cake, you can omit the Italian Meringue Buttercream, double up the
rosewater whipped cream and frost the whole cake with it. I think it will be equally good with
buttercream with the green food colour and place it in a pastry bag fitted with
a coupler. Pipe 2-3 rows of the green
buttercream all around the bottom part of the cake. Repeat with pink
buttercream and a lighter pink buttercream.
Cover the top of the cake as well with the lightest pink buttercream.
sides of the cake with a bench scraper and smooth the top with an angled metal
spatula. Chill in the refrigerator until
set, about 30 minutes.
PIPING TIPS FLOWERS
cake I used a specialty Russian piping tip to create the flowers on top of the
cake. To create the two tone colours for
the flowers, first I placed one colour of buttercream all over the sides of the
pastry bag using a mini spatula. Then I
added a different colour in the center of the bag. Twist bag to secure it and squeeze out the
buttercream until both colours come out.
learn more on how to use the Russian piping tips with this dedicated post.
Pipe the flowers
all over the top of the cake. For this
cake first I used white buttercream with pink center in the first 3 rows of the
flowers then switched it the other way, pink on the edge with white in the
center, for the rest of the rows of flowers.
tip # 352 with green buttercream, pipe the leaves in between the flowers, all
over the top edge of the cake and the bottom border.
Watch the video on how to make the Pistachio Rose Love Cake
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
Pistachio Rose Cake Recipe
2 cups cake
flour (250 g)
2 cups granulated sugar, divided (400 g)
3 tsp baking powder
1/2 tsp salt
1/2 tsp cardamom
6 large eggs, separated
1/2 cup (125 ml) water
2 tbsp rosewater
1/2 cup (125 ml) oil
2 tsp grated lemon rind
1/2 tsp cream of tartar
pink gel colouring (I used Americolor
1/4 cup (60
1/4 cup (60 ml) water
1/2 (100 g) cup sugar
1/2 cup (75 g) pistachios (pistachio flour can
also be used)
2-3 tbsp water
1-1/4 (310 ml) cups milk
4 egg yolks
1/2 cup (100 g) sugar
2 tbsp cornstarch
1 tsp vanilla
colours in Americolor Electric Green and Soft Pink
Preheat the oven to
350°F (180°C) ; line two 8" x 2” high
round cake pans with parchment circles.
In a large bowl, sift
together the cake flour, 1 cup (200g) sugar, baking powder, salt and
cardamom. Make a well in the center.
In a smaller bowl, mix
together egg yolks, water, rosewater and oil until blended. Pour this mixture in with the dry ingredients
and whisk until smooth. Add a few drops
of pink gel colour and mix until colour is well incorporated.
In another bowl
(preferably a stand mixer with the whisk attachment), whisk the egg whites with
cream of tartar until frothy. Slowly
add in the remaining 1 cup of sugar and until thick and fluffy like marshmallow
Carefully fold in the
egg whites into the batter in two additions.
Pour batter in prepared cake
pans and bake for approximately 40 minutes. The cake is ready when an inserted
wooden skewer or cake tester comes out clean or when cake springs back when
lightly pressed with a finger.
Take the cakes out of he pans right away; loosen the sides with a
knife or metal spatula and invert to a metal rack. Invert again to another rack
to prevent the cake from splitting. Cool completely.
ROSEWATER SUGAR SYRUP
Place all in the
ingredients in a small sauce pan and let it boil for one minute. Set aside and let cool.
PISTACHIO PASTRY CREAM
pistachio in a blender or coffee grinder until it resembles like sand. Add in water a tablespoon at a time until it
makes a paste. Paste should be thick and
not watery. Set aside.
egg yolks in a bowl and lightly whisk it to break it up. Add in the sugar and cornstarch and whisk until
thick and lemony in colour.
milk into simmer in a sauce pan. Mix in the pistachio paste into the milk. Gradually
whisk half the milk into the yolk mixture to temper it, and then add all
in. Bring all the mixture back in the
same sauce pan and bring to a boil while continually whisking. Let the mixture boil for at least 1 minute to
cook the cornstarch (otherwise it will have a starchy texture).
Add in the vanilla. Place the pastry cream in a shallow dish and
cover with a plastic cling film. Place
in refrigerator until well chilled. (This
can be done a day ahead).
ROSEWATER WHIPPED CREAM
ingredients in a bowl and whisk together until medium stiff peaks are
formed. Set aside and keep chill in
refrigerator if not used right away.
THE PISTACHIO ROSE CAKE
Cut the each cake horizontally in half using a
serrated knife. Place one piece on a
cake board or serving platter . Drizzle
with some rosewater sugar syrup.
buttercream in a pastry bag fitted with a large round pastry tip or in my case
I used just the coupler. Pipe a “dam” all around the edge of the cake with
buttercream, add in a third of the pistachio pastry cream and spread with a
small spatula. Add in some of the
rosewater whipped cream and spread as well.
2 more layers of cake and fillings and place last piece of cake on top. Crumb coat the cake with some buttercream and
place in the fridge til set, about 15 minutes.
Frost with the rest of the buttercream and decorate as desired.
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