Raspberry Rose Almond Cake with Honey Mascarpone Frosting & Pistachio Crumble
A showstopping almond cake with tart raspberries, floral rosewater, creamy honey mascarpone, and buttery pistachio crumble—elegant and unforgettable.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired, Floral
- Diet: Vegetarian
Ingredients
For the Almond Cake:
1½ cups almond flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon rosewater (adjust to taste)
¾ cup buttermilk
1 cup fresh raspberries
For the Honey Mascarpone Frosting:
1 cup mascarpone cheese, chilled
⅓ cup honey
½ teaspoon vanilla extract
½ cup heavy cream, cold
For the Pistachio Crumble:
½ cup shelled pistachios, chopped
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold unsalted butter
Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a medium bowl, whisk almond flour, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in almond extract and rosewater.
Alternately add dry ingredients and buttermilk to the wet mixture, mixing just until combined.
Gently fold in raspberries.
Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely before frosting.
Make the Frosting:
In a bowl, combine mascarpone, honey, and vanilla.
Slowly whip in cold heavy cream until thick and spreadable. Keep chilled.
Make the Pistachio Crumble:
Mix pistachios, flour, and brown sugar in a bowl.
Cut in butter until coarse crumbs form.
Bake on a sheet at 350°F for 8–10 minutes until golden. Cool completely.
Assemble:
Spread frosting between cooled cake layers and on top.
Sprinkle with pistachio crumble. Optional: garnish with fresh raspberries or dried rose petals.
Chill slightly before slicing for clean edges.
Notes
Swap rosewater for lemon zest for a citrusy twist.
For a dairy-free version, use plant-based mascarpone and coconut whipped cream.
Use frozen raspberries directly from the freezer (coat lightly in flour).
Cake layers can be frozen and frosted later.
Crumble can be made in advance and stored in an airtight container.
