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This Pistachio 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?!
Have you 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 of nuts!
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!
When I 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 special.
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!
Although I’ve 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?
Let’s go 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
Then comes 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.
I decided 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.
For an 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 this.
TO DECORATE THE CAKE
Colour some 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.
Smooth the 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.
RUSSIAN PIPING TIPS FLOWERS
For this 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.
You can 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.
Then using tip # 352 with green buttercream, pipe the leaves in between the flowers, all over the top edge of the cake and the bottom border.
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