This cake combines a soft, nutty pistachio sponge with juicy oven-roasted strawberries, perfectly complemented by a salted honey whip.
Pistachio and Roasted Strawberry Cake with Salted Honey Whip
This Pistachio and Roasted Strawberry Cake features a soft pistachio sponge filled with juicy roasted strawberries and layered with salted honey whipped cream. It’s a perfect balance of sweet and salty flavors, making it an ideal summer dessert.
Why You’ll Love This Cake:
This Pistachio and Roasted Strawberry Cake with Salted Honey Whip is a celebration of sophisticated flavors and textures. The nutty richness of the pistachio sponge, combined with the sweet-tart juiciness of roasted strawberries, creates a harmonious blend that’s both comforting and refreshing. The salted honey whip adds a luxurious, silky finish with just the right balance of sweet and salty, making each bite an exquisite experience. It’s a dessert that feels indulgent yet light, perfect for savoring every moment.
Perfect Occasion:
This cake is the epitome of a summer dessert, making it perfect for any warm-weather celebration. Whether it’s a garden party, a summer wedding, or a casual weekend brunch, this cake will impress your guests with its elegant flavors and beautiful presentation. It’s also a wonderful choice for a special afternoon tea or as a centerpiece for a picnic, where the fresh, seasonal strawberries can truly shine.
Decoration Tips:
To enhance the visual appeal of your Pistachio and Roasted Strawberry Cake, consider these decoration ideas:
- Rustic Elegance: Embrace a rustic look by leaving the sides of the cake semi-naked, with just a light coating of the salted honey whip. This allows the layers of pistachio sponge and roasted strawberries to peek through, giving the cake an artisanal feel.
- Strawberry Garnish: Top the cake with a few whole or halved fresh strawberries, arranged in a circular pattern or in clusters. This not only adds a burst of color but also hints at the delicious roasted strawberries inside.
- Pistachio Crumble: Sprinkle finely chopped pistachios over the top of the cake and around the base. The green of the pistachios will contrast beautifully with the white whip, adding both texture and visual appeal.
- Honey Drizzle: For an extra touch of decadence, drizzle a bit of honey over the top of the cake just before serving. The golden streams of honey will catch the light and enhance the sweetness of the dessert.
- Edible Flowers: Add a few edible flowers, such as pansies or marigolds, for a delicate and colorful finish. They’ll elevate the cake’s presentation, making it look as delightful as it tastes.
By incorporating these decoration tips, you’ll create a dessert that’s as stunning to look at as it is to eat, making your Pistachio and Roasted Strawberry Cake the highlight of any gathering!
Pistachio and Roasted Strawberry Cake with Salted Honey Whip
Ingredients
Roasted Strawberries:
- 2 cups fresh strawberries hulled and halved
- ¼ cup granulated sugar
Pistachio Sponge:
- 1½ cups all-purpose flour
- 1 cup ground pistachios
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt soy or coconut
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Salted Honey Whip:
- 1½ cups dairy-free whipping cream coconut or soy-based
- ¼ cup honey or agave syrup
- ½ tsp sea salt
Topping:
- Powdered sugar for dusting
- Extra ground pistachios for garnish
Instructions
Roast the Strawberries:
- Preheat your oven to 350°F (175°C).
- Toss the halved strawberries with granulated sugar in a mixing bowl until coated.
- Spread the strawberries on a parchment-lined baking sheet.
- Roast for 40 minutes, or until the strawberries are soft and syrupy.
- Remove from the oven and let them cool completely.
Prepare the Pistachio Sponge:
- While the strawberries are roasting, grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, ground pistachios, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Salted Honey Whip:
- In a large bowl, whip the dairy-free cream until soft peaks form.
- Add the honey or agave syrup and sea salt, then continue whipping until stiff peaks form.
- Chill in the refrigerator until ready to use.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of salted honey whip over the cake layer.
- Spoon a layer of roasted strawberries over the whipped cream.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Finish the Cake:
- Spread the remaining salted honey whip over the top and sides of the cake.
- Dust the cake with powdered sugar and garnish with extra ground pistachios.
Serve:
- Slice and serve this delicious Pistachio and Roasted Strawberry Cake with Salted Honey Whip.
- Enjoy!
Notes
- Ground Pistachios: You can grind your own pistachios by pulsing unsalted pistachios in a food processor until fine. Be careful not to over-process into a paste.
- Roasting Strawberries: Roasting enhances the natural sweetness of the strawberries and creates a beautiful syrup that pairs perfectly with the pistachio sponge.
- Serving: This cake is best enjoyed at room temperature, but can also be stored in the refrigerator for up to 3 days.
- Salted Honey Whip: Adjust the amount of honey and salt to your taste for a perfectly balanced whip.