📝 Ingredients
The Rose & Almond Sponge
1 ½ cups All-Purpose Flour
1 cup Almond Flour (super-fine)
1 ½ cups Granulated Sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
3 Large Eggs, room temperature
¾ cup Unsalted Butter, melted and cooled
1 cup Greek Yogurt or Sour Cream
1 tsp Pure Vanilla Extract
1 tsp Rose Water (food grade)
1 ½ cups Fresh Raspberries (tossed in 1 tsp flour)
The Honey Mascarpone Frosting
8 oz (225g) Mascarpone Cheese, cold
1 cup Heavy Whipping Cream, cold
½ cup Powdered Sugar
2 tbsp Pure Honey
½ tsp Rose Water (optional, for extra floral notes)
The Pistachio Crumble & Garnish
½ cup Shelled Pistachios, roughly chopped
2 tbsp Granulated Sugar
1 tbsp Unsalted Butter, melted
Optional: Extra fresh raspberries and dried edible rose petals
👨🍳 Instructions
1. Prepare the Oven and Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for a clean release.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. The almond flour ensures a moist, nutty crumb.
3. Mix the Wet Ingredients
In a large mixing bowl, beat the eggs and sugar together until pale and slightly frothy.
Stream in the melted butter while whisking.
Fold in the Greek yogurt, vanilla extract, and rose water until the mixture is smooth.
4. Form the Batter
Gently fold the dry ingredients into the wet mixture using a spatula. Stop as soon as no streaks of flour remain.
Gently fold in 1 cup of the raspberries, being careful not to crush them entirely so they don’t turn the batter grey.
5. Bake the Cake Layers
Divide the batter evenly between the prepared pans. Smooth the tops.
Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
6. Prepare the Pistachio Crumble
Mix the chopped pistachios, sugar, and melted butter in a small bowl.
Spread on a baking sheet and toast in the oven for 5–7 minutes while the cake is cooling. Let cool and harden.
7. Whip the Honey Mascarpone Frosting
In a chilled bowl, combine the cold mascarpone, heavy cream, powdered sugar, honey, and rose water.
Whip on medium-high speed until stiff peaks form. Watch closely; mascarpone can over-whip quickly!
8. Assemble and Garnish
Place the first cake layer on a serving plate. Spread a generous layer of frosting and scatter the remaining ½ cup of fresh raspberries.
Top with the second cake layer. Cover the top and sides with the remaining frosting (a “naked” style frost looks beautiful with this cake).
Press the pistachio crumble onto the top or base of the cake. Garnish with extra raspberries and rose petals.
🥗 Serving Suggestions
Pairing: This delicate cake is perfect with Earl Grey tea or a glass of chilled Rosé.
Storage: Store in the refrigerator due to the dairy in the frosting. Bring to room temperature for 20 minutes before serving for the best texture.
📊 Nutrition Information (Per Serving)
Serves 12
Calories: 485 kcal
Total Fat: 32g
Saturated Fat: 16g
Cholesterol: 115mg
Sodium: 210mg
Total Carbohydrates: 44g
Dietary Fiber: 3g
Sugars: 28g
Protein: 8g
