Pistachio and Rosewater Cake with Rose Buttercream

Preparation of the Cake Batter Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. In a separate bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk, rosewater, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add green food coloring if desired.

Baking the Cake Divide the batter equally among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Preparing the Rose Buttercream In a mixing bowl, cream the butter until smooth. Gradually add the confectioners' sugar, alternating with the heavy cream. Add the rosewater and pink food coloring if desired. Beat the mixture until light and fluffy.

Assembling the Cake If using, spread a layer of raspberry jam on top of one cake layer and place fresh raspberries on top. Stack the remaining cake layers on top. Use the rose buttercream to frost the entire cake. Sprinkle crushed pistachios on top of the cake and garnish with edible rose petals.

Serve and Enjoy Slice the cake and serve. Store any leftovers in an airtight container in the refrigerator. Enjoy the delightful blend of pistachio and rose flavors in this elegant cake.